Air Fryer Whole Chicken Recipe

Chicken: A whole chicken, about 4 pounds, is the star of this recipe. Make sure it's fresh and preferably organic for the best flavor.

Olive oil: This helps to crisp up the skin and adds a rich flavor to the chicken.

Salt: Enhances the natural flavors of the chicken.

Black pepper: Adds a bit of heat and depth to the seasoning.

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

Paprika: Adds a mild sweetness and a beautiful color to the chicken skin.

To ensure the chicken cooks evenly and achieves a crispy skin, make sure to pat the chicken dry with paper towels before applying the olive oil and seasonings. This removes 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 in an air fryer, offering a similar flavor and texture.

• whole chicken - Substitute with bone-in chicken thighs: Bone-in chicken thighs are flavorful and cook well in an air fryer, though you may need to adjust cooking times.

• 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 grapeseed oil: Grapeseed oil is another oil with a high smoke point and a light flavor, suitable for air frying.

• salt - Substitute with kosher salt: Kosher salt has a coarser texture and can enhance the flavor of the chicken similarly to table salt.

• salt - Substitute with sea salt: Sea salt provides a slightly different mineral flavor but works well as a substitute for regular salt.

• 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 be used if you want a spicier flavor profile.

• garlic powder - Substitute with onion powder: Onion powder provides a different but complementary flavor to garlic powder.

• garlic powder - Substitute with fresh minced garlic: Fresh minced garlic offers a more intense garlic flavor and can be used in place of garlic powder.

• 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 provides a bit of heat and complexity, making it a good alternative to paprika.

• Allow the chicken to cool completely before storing. This helps prevent condensation, which can make the meat soggy.
• For short-term storage, place the chicken in an airtight container or wrap it tightly with aluminum foil or plastic wrap. Store in the refrigerator for up to 3-4 days.
• For longer storage, you can freeze the chicken. First, wrap it tightly in plastic wrap, then place it in a freezer-safe bag or container. Make sure to remove as much air as possible to prevent freezer burn.
• Label the freezer-safe bag or container with the date so you can keep track of how long it has been stored. The chicken can be frozen for up to 3 months.
• When ready to use, thaw the chicken in the refrigerator overnight. This ensures that it thaws evenly and safely.
• Reheat the chicken in the oven at 350°F (175°C) until it reaches an internal temperature of 165°F (75°C). This helps maintain its juicy texture and flavor.
• You can also reheat smaller portions in the microwave, but be sure to cover the chicken with a damp paper towel to retain moisture.
• For a crispy skin, reheat the chicken in the air fryer at 360°F (180°C) for 5-10 minutes, checking frequently to avoid overcooking.

• Preheat your air fryer to 350°F (175°C).

• Slice the leftover chicken into manageable pieces to ensure even reheating.

• Lightly brush the pieces with olive oil to keep them moist.

• Place the chicken pieces in the air fryer basket in a single layer.

• Heat for 5-7 minutes, flipping halfway through, until the internal temperature reaches 165°F (75°C).

• Preheat your oven to 350°F (175°C).

• Arrange the chicken pieces in a baking dish and cover with aluminum foil to retain moisture.

• Bake for 20-25 minutes, or until the chicken is heated through and the internal temperature reaches 165°F (75°C).

• Place the chicken pieces in a microwave-safe dish.

• Cover with a damp paper towel to prevent drying out.

• Microwave on medium power for 2-3 minutes, checking and stirring halfway through, until the chicken is heated through.

• Heat a skillet over medium heat and add a splash of chicken broth or water.

• Add the chicken pieces and cover with a lid.

• Cook for 5-7 minutes, turning occasionally, until the chicken is heated through and the internal temperature reaches 165°F (75°C).

• Air fryer: A countertop appliance that cooks by circulating hot air around the food. Essential for achieving a crispy, evenly cooked chicken.

• Meat thermometer: A device used to measure the internal temperature of the chicken to ensure it reaches a safe 165°F (75°C).

• Basting brush: A tool used to apply the olive oil evenly over the chicken before seasoning.

• Mixing bowl: A bowl used to combine and mix the olive oil with the seasonings before applying to the chicken.

• Tongs: A utensil used to flip the chicken halfway through the cooking process.

• Cutting board: A surface used to rest the chicken after cooking and for carving.

• Chef's knife: A sharp knife used for carving the chicken after it has rested.

Preheat while prepping: Preheat the air fryer while you season the chicken to save time.

Use a marinade: Marinate the chicken overnight to enhance flavor and reduce prep time.

Spatchcock the chicken: Cut out the backbone and flatten the chicken for quicker and more even cooking.

Batch cook: Cook multiple chickens if your air fryer is large enough, and store leftovers for future meals.

Use a meat thermometer: Check the internal temperature quickly to avoid overcooking and ensure doneness.