Air Fryer Whole Chicken Recipe

Chicken: The star of the dish, a whole chicken ensures a variety of textures and flavors from different parts of the bird.

Olive oil: Used to coat the chicken, helping the spices stick and promoting a crispy skin.

Salt: Enhances the natural flavors of the chicken and the other spices.

Black pepper: Adds a mild heat and depth of flavor to the chicken.

Garlic powder: Provides a savory, aromatic quality that complements the chicken.

Paprika: Adds color and a subtle smokiness to the chicken.

To ensure even cooking and a crispy skin, make sure to pat the chicken dry with paper towels before applying the olive oil and seasonings. This helps remove excess moisture, allowing the spices to adhere better and the skin to crisp up nicely in the air fryer.

• whole chicken - Substitute with cornish hen: Cornish hens are smaller but can be cooked similarly and will still yield a flavorful result.

• whole chicken - Substitute with bone-in chicken thighs: Bone-in chicken thighs are juicy and flavorful, and can be cooked in an air fryer with similar seasoning.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a great alternative for air frying.

• olive oil - Substitute with melted butter: Melted butter adds a rich flavor and helps achieve a crispy skin.

• salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor and can enhance the overall taste of the chicken.

• salt - Substitute with kosher salt: Kosher salt has larger grains and can provide a more even seasoning.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used if you prefer a less pungent taste.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and can spice up the dish.

• garlic powder - Substitute with onion powder: Onion powder provides a similar depth of flavor and can be used if garlic is not available.

• garlic powder - Substitute with fresh minced garlic: Fresh minced garlic offers a more intense garlic flavor and can enhance the dish.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky flavor that can enhance the overall taste of the chicken.

• paprika - Substitute with chili powder: Chili powder adds a bit of heat and complexity to the seasoning mix.

• Allow the whole chicken to cool completely before storing. This helps prevent condensation, which can lead to sogginess.
• Carve the chicken into smaller pieces. This makes it easier to store and reheat.
• Place the chicken pieces in an airtight container or wrap them tightly in aluminum foil or plastic wrap. This helps maintain moisture and prevents the chicken from drying out.
• Store the chicken in the refrigerator if you plan to consume it within 3-4 days. Ensure the temperature is set to 40°F (4°C) or below.
• For longer storage, freeze the chicken. Place the wrapped chicken pieces in a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to use, thaw the chicken in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor.
• Reheat the chicken in the oven or air fryer at 350°F (175°C) until it reaches an internal temperature of 165°F (74°C). This ensures the chicken is heated through without drying out.
• For a quick meal, shred the chicken and add it to soups, salads, or sandwiches. This versatile protein can enhance a variety of dishes.
• If you have leftover chicken bones, consider making a flavorful chicken broth. Simmer the bones with vegetables and herbs for a rich, homemade broth.

• Preheat your air fryer to 350°F (175°C). Place the leftover chicken in the basket and heat for 5-10 minutes until warmed through. This method keeps the skin crispy and the meat juicy.
• For a quick microwave option, place the chicken pieces on a microwave-safe plate. Cover with a damp paper towel to retain moisture and heat on medium power for 2-3 minutes, checking halfway through.
• If you prefer the oven, preheat to 350°F (175°C). Wrap the chicken in aluminum foil to prevent it from drying out and bake for about 20 minutes or until heated through.
• For a stovetop method, shred the chicken and place it in a skillet with a splash of chicken broth or water. Cover and heat over medium-low heat, stirring occasionally, until warmed through.
• To reheat in a soup or stew, simply add the leftover chicken to the pot during the last 10 minutes of cooking to ensure it heats evenly without becoming overcooked.

• Air fryer: This is the main appliance used to cook the whole chicken, providing a crispy exterior while keeping the inside juicy.

• Meat thermometer: Essential for checking the internal temperature of the chicken to ensure it reaches 165°F (74°C) for safe consumption.

• Tongs: Useful for flipping the chicken halfway through the cooking process without burning yourself.

• Basting brush: Used to evenly coat the chicken with olive oil and seasoning.

• Cutting board: Provides a stable surface for carving the chicken once it has rested.

• Chef's knife: Necessary for carving the chicken into portions after it has rested.

• Mixing bowl: Used to combine the olive oil and seasonings before applying them to the chicken.

• Paper towels: Handy for patting the chicken dry before seasoning, which helps achieve a crispy skin.

Pre-mix the spices: Combine salt, black pepper, garlic powder, and paprika in advance to save time.

Use a meat thermometer: Quickly check the internal temperature to ensure the chicken is cooked perfectly.

Preheat the air fryer: Ensure the air fryer is at the right temperature before placing the chicken inside.

Prep the chicken ahead: Rub the olive oil and spices on the chicken the night before and refrigerate.

Resting time: While the chicken rests, use the time to prepare side dishes.