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Whole chicken in air fryer with crispy golden skin

Air Fryer Whole Chicken (Rotisserie-Style)

5 from 6 votes
Author: Laurie Fleming
Prep Time: 10 minutes
Cook Time: 1 hour
Rest Time: 10 minutes
Total Time: 1 hour 20 minutes
Servings: 4 Servings

Description

Juicy air fryer whole chicken with crispy, smoky-seasoned skin, cooked rotisserie-style in about an hour. No rotisserie rod needed.

Ingredients 

Ingredients

  • 1 whole chicken, 3 to 4 pounds, giblets removed
  • 3 tablespoons olive oil, divided

Rotisserie spice rub

  • 2½ teaspoons kosher salt
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • ½ teaspoon black pepper
  • ½ teaspoon white pepper
  • ¼ to ½ teaspoon cayenne pepper

Instructions

  • Remove the giblets. Pat the chicken completely dry with paper towels. Do not rinse it.
  • In a small bowl, stir together the salt, smoked paprika, garlic powder, onion powder, thyme, black pepper, white pepper and cayenne.
  • Rub half the olive oil over the back of the chicken and sprinkle with half the spice rub. Tuck the wing tips behind the bird.
  • Place the chicken breast-side down in the air fryer basket. Air fry at 350°F for 30 minutes.
  • Carefully flip the chicken breast-side up. Rub with the remaining oil and season with the remaining spice rub.
  • Air fry at 350°F for 20 to 30 minutes more, until the thickest part of the breast and thigh reach 165°F. Tent loosely with foil if the skin browns too quickly.
  • Transfer the chicken to a cutting board and rest for 10 minutes before carving.

Equipment

  • 1 Air Fryer
  • Instant-read meat thermometer
  • Tongs
  • Small mixing bowl
  • Paper towels
  • Kitchen twine (optional, for a larger bird or the rotisserie spit)
  • Aluminum foil (optional, to tent the skin if it browns too fast)
  • Cutting board and carving knife

Notes

  • Cook time depends on size. A 3-pound chicken takes about 50 to 55 minutes; a 4-pound chicken takes about 60 to 70 minutes. Always check with a thermometer.
  • Make sure it fits. Leave at least 1 inch between the chicken and the heating element.
  • Rotisserie spit: Truss, load onto the spit, season, and cook at 350°F with the rotisserie function on for 50 to 70 minutes.
  • Storage: Refrigerate leftovers in an airtight container for 3 to 4 days.

Nutrition

Serving: 1ServingCalories: 512kcalCarbohydrates: 2gProtein: 36gFat: 39gSaturated Fat: 10gPolyunsaturated Fat: 7gMonounsaturated Fat: 20gTrans Fat: 0.2gCholesterol: 143mgSodium: 1589mgPotassium: 405mgFiber: 1gSugar: 0.2gVitamin A: 822IUVitamin C: 3mgCalcium: 33mgIron: 2mg