Easy Air Fryer Whole Chicken with Crispy Skin
Cooking a whole chicken has never been easier! Not only that, but it gives the chicken a mouth-wateringly crispy skin while keeping the meat tender and juicy.
Yield: servings
Equipment
- air fryer
- Cutting board
- Paper towels
- internal meat thermometer
- serving platter or clean cutting board
Ingredients
- 1 whole fresh chicken approximately 4-5 pounds, giblets removed
- 1-2 tablespoons neutral oil avocado oil, olive oil, etc.
- salt to taste
- freshly ground black pepper to taste
Instructions
- Preheat air fryer to 360° Fahrenheit.
- Place 1 whole fresh chicken on cutting board. Pat chicken completely dry on all sides with paper towels.
- Gently rub 1-2 tablespoons neutral oil into skin of chicken, covering all sides of chicken completely.
- Season chicken on all sides with generous amounts of salt and freshly ground black pepper.
- Remove basket from preheated air fryer. Place chicken in basket breast-side down. Return basket to air fryer. Air fry chicken 45 minutes.
- After 45 minutes, remove basket from air fryer. Carefully flip chicken over so breast-side faces up, then return basket to air fryer.
- Air fry chicken 5 minutes more, then open air fryer and check chicken with internal meat thermometer. Return chicken to air fryer and continue air frying as needed, checking temperature every 2 to 3 minutes, until internal temperature reaches 162° Fahrenheit at thickest part of chicken breast and 173° Fahrenheit at thickest part of chicken thigh.
- Once target internal temperatures are reached, remove basket from air fryer. Transfer chicken to serving platter or clean cutting board. Set chicken aside and let rest 20 to 30 minutes, then serve with desired sides.
Notes
- Make sure your air fryer is both wide enough and deep enough to fit the whole chicken comfortably. You don't want the chicken to scrape the bottom of the heating element when you slide the basket in or out. The air also needs to be able to circulate around the chicken in order to cook it properly.
- Salt and Pepper: Feel free to replace these or add to them with any spices or spice blends you like!
- Internal Temperature: Do not skip the 20-30 minute rest time at the end of the recipe. It helps to lock in the natural juices of the meat, plus the chicken will continue to cook residually as it rests. For food-safety, serve white meat at 165° Fahrenheit and dark meat at or above 175° Fahrenheit.
Nutrition
Serving Size: 1serving | Calories: 255cal | Protein: 20g | Fat: 19g | Saturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 82mg | Sodium: 76mg | Potassium: 206mg | Vitamin A: 152IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 1mg