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You’ll LOVE this Air Fryer Whole Chicken recipe! The skin crisps up so beautifully, you’ll think it just came out of a deep fryer. Meanwhile, the meat stays wonderfully tender and juicy. This juicy roast chicken definitely beats any rotisserie chicken!
Air Fryer Whole Chicken
The first time my husband tasted this roasted chicken, he said it reminded him of something that came out of a deep fryer. That’s when I knew I was on to something!
Ingredients for Making Whole Chicken in Air Fryer:
Easy to find ingredients you have in your fridge or pantry.
Whole Chicken – Use a whole chicken for this recipe, preferably between 3-4 lbs for a quick roasting time.
Seasoning – Salt, onion powder, garlic powder, paprika, and black pepper give this recipe just the right amount of flavor. Want to mix things up? Rosemary, sage, Italian seasoning, and thyme all work well when you air fry a whole chicken.
Olive Oil – or avocado oil
How to Make Air Fryer Whole Chicken:
Cooking a whole chicken in an air fryer can’t be any easier. It takes minutes to prep and the rest of the time is hands off.
- Remove giblets if the chicken has them and pat the chicken dry with paper towel.
- Rub with olive oil, salt and seasonings.
- Place the chicken breast-side down into the air fryer basket. Turn the air fryer on to 360°F.
- Cook for 30 minutes, flip the chicken over and cook for 15-25 minutes or until an instant read thermometer reaches 165°F.
- Remove from the air fryer and rest 10-15 minutes before cutting.
SOOOO soft and juicy inside!
We like to serve this whole chicken as is and use the drippings from the air fryer basket to drizzle over the meat, cooked rice, or mashed potatoes. I often also serve it with an air fryer side dish, such as Air Fryer Carrot Fries, Air Fryer Asparagus, or Air fryer French Fries.
Tools You’ll Need:
Tips for Juicy Air Fryer Whole Chicken
- Pat chicken dry thoroughly with a paper towel. A dried-off bird ends up juicier and the seasonings stick better which results in crispy skin.
- Make sure to remove the giblets and any innards from the chicken. Tie the legs with kitchen twine and tuck the wings under for even cooking.
- Herbs: I kept it simple with my seasonings, but you can switch up. You could use a mix of herbs if you like.
- Cook the chicken breast side down and flip after 30 minutes.
- Butter/oil: I’ve tested this recipe using both melted butter and extra-virgin olive oil for rubbing all over the outside of the chicken. Both work great, so use whichever you prefer.
- Cooking time will vary, depending on the size of the bird. About 15-17 minutes per pound. Mine was 3lb and it cooked for 45 minutes.
- Cook until the internal temperature reaches 165°F on a meat thermometer. Check it early to ensure it doesn’t overcook.
- Rest time: Make sure to let the chicken rest for at least 10-15 minutes before carving it. This is crucial to making sure it retains its juices and they don’t run out.
- Reserve the drippings and drizzle over the whole chicken, before serving.
HOW TO CUT UP A AIR FRYER WHOLE CHICKEN:
- Place the chicken on a cutting board. Get a sharp carving knife or chef’s knife and a fork.
- Slice the skin of the chicken between the leg and the body.
- Now you can see the leg joint. Cut to remove the drumstick and the chicken thigh together in one piece. Repeat on the other side.
- Separate the drumstick and the thigh by finding the joint and cutting along the drumstick to reach it, then piercing the joint to separate the two pieces. Repeat on the other side of the chicken.
- To remove the chicken breasts, position your knife just above the wing on the side of the chicken. Cut horizontally in to where the breast used to meet the leg. Repeat on the other side. Next, cut along both sides of the breastbone of the chicken at the top. Cut straight down until you’ve cleared the breast bone then cut at an outward angle to meet your horizontal cut. This will pull the breasts away from the rib cage. Slice the chicken breasts in half or in thick slices, if desired.
- Finally, remove the wings. Pull each wing out and away from the body then cut through the joint.
Ta da! Once you roast a whole chicken in air fryer once, you’ll be adding it to your dinner rotation.
Extra chicken can be stored covered or in an airtight container in the refrigerator. It should be eaten within four days.
HOW TO FREEZE
For longer storage, wrap the Air Fryer chicken in plastic wrap or aluminum foil, then place in freezer bags. When properly stored, chicken can be frozen for up to four months.