Air Fryer Whole Chicken
Description
A juicy, tender whole chicken with shatter-crisp skin — air-fried in under an hour at 350°F. The breast-side-down trick is the secret to keeping the white meat moist.
Ingredients
- 3 pounds whole chicken, 3.5 to 5 lbs, giblets removed
- 3 tablespoons olive oil
- 2 teaspoons smoked paprika
- 1.5 teaspoons kosher salt
- 1.5 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- ¼ teaspoon cayenne pepper, optional
Instructions
- Remove the giblets from the cavity. Pat the chicken thoroughly dry inside and out with paper towels.
- In a small bowl, mix the olive oil, smoked paprika, kosher salt, garlic powder, onion powder, thyme, black pepper, and cayenne into a paste.
- Rub the paste all over the chicken — skin, cavity, and underneath the breast skin if possible.
- Tuck the wing tips under and tie the legs together with kitchen twine (optional).
- Preheat the air fryer to 350°F (175°C) for 3 minutes.
- Place the chicken breast-side down in the air fryer basket. Cook for 30 minutes.
- Carefully flip the chicken breast-side up. Cook for another 20 to 30 minutes, until an instant-read thermometer registers 165°F in the breast and 175°F in the thigh.
- Transfer to a cutting board. Rest, uncovered, for 10 minutes before carving.
Equipment
- Cooking Spray
Notes
Notes
- For a 3-lb chicken, reduce phase 1 to 25 min and phase 2 to 20 min.
- For a 5-lb chicken, increase phase 1 to 35 min and phase 2 to 30–35 min.
- Always cook to internal temperature, not by time.
- For extra-crispy skin, finish at 400°F for the last 3 minutes.
Nutrition
Serving: 1ServingCalories: 454kcalCarbohydrates: 2gProtein: 31gFat: 35gSaturated Fat: 9gPolyunsaturated Fat: 6gMonounsaturated Fat: 18gTrans Fat: 0.2gCholesterol: 122mgSodium: 989mgPotassium: 361mgFiber: 1gSugar: 0.2gVitamin A: 785IUVitamin C: 3mgCalcium: 31mgIron: 2mg