Air Fryer Whole Chicken Recipe

Chicken: The star of the dish, a whole chicken about 4 lbs is perfect for this recipe.

Olive oil: Helps to crisp up the skin and adds a rich flavor.

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.

To ensure even cooking and a crispy skin, make sure to truss the chicken before placing it in the air fryer. Trussing involves tying the legs and wings close to the body with kitchen twine, which helps the chicken cook more uniformly and prevents the wings from drying out.

• Whole chicken - Substitute with whole turkey: A whole turkey can be used in place of a whole chicken, though cooking times will vary due to size differences.

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

• Salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor along with additional umami notes.

• Black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor profile but is slightly milder and less visually noticeable.

• Garlic powder - Substitute with onion powder: Onion powder can provide a similar depth of flavor, though it will have a slightly different taste.

• Paprika - Substitute with chili powder: Chili powder can add a similar color and a bit of heat, though it will be spicier than paprika.

• Allow the chicken to cool completely before storing. This helps prevent condensation, which can make the meat soggy.
• Use an airtight container or wrap the chicken tightly in aluminum foil or plastic wrap to maintain its freshness.
• Store the chicken in the refrigerator for up to 4 days. Make sure to place it in the coldest part of the fridge to keep it at a safe temperature.
• For longer storage, freeze the chicken. Place it in a freezer-safe bag or container, removing as much air as possible to prevent freezer burn.
• Label the container with the date to keep track of its freshness. Frozen chicken can be stored for up to 3 months.
• To reheat, thaw the chicken in the refrigerator overnight. Reheat in the oven at 350°F (175°C) until warmed through, or use the microwave for a quicker option.
• For best results, add a splash of chicken broth or a drizzle of olive oil before reheating to keep the meat moist and flavorful.

• Preheat your oven to 350°F (175°C). Place the leftover chicken in an oven-safe dish, cover it with aluminum foil, and heat for about 20 minutes or until the internal temperature reaches 165°F (75°C). This method ensures the meat stays juicy and tender.

• For a quicker option, use your microwave. Place the chicken on a microwave-safe plate, cover it with a damp paper towel, and heat on medium power for 2-3 minutes. Check the temperature and continue heating in 1-minute intervals until it reaches 165°F (75°C). The damp towel helps retain moisture.

• If you prefer a crispy skin, the air fryer is your best bet. Preheat the air fryer to 350°F (175°C), place the chicken in the basket, and heat for 5-7 minutes. This method revives the crispiness of the skin while keeping the meat moist.

• For a stovetop method, shred the chicken and heat it in a skillet over medium heat with a splash of chicken broth or water. Stir occasionally until the meat is heated through, ensuring it remains juicy and flavorful.

• If you have a slow cooker, place the chicken in the pot with a bit of chicken broth or water. Cover and heat on low for 2-3 hours. This method is ideal for maintaining moisture and infusing the meat with additional flavor.

• Air fryer: A countertop appliance that cooks by circulating hot air around the food, perfect for achieving a crispy skin on the chicken without deep frying.

• 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 evenly coat the chicken with olive oil and seasoning.

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

• Cutting board: A surface to place the chicken on before and after cooking for seasoning and carving.

• Chef's knife: Essential for carving the chicken once it has rested.

• Kitchen timer: Useful for keeping track of the cooking and resting times.

• Measuring spoons: Needed to measure out the salt, pepper, garlic powder, and paprika accurately.

• Small bowl: For mixing the olive oil and seasonings before applying them to the chicken.

Pre-mix the seasoning: Combine the salt, black pepper, garlic powder, and paprika in a small bowl ahead of time.

Use a meat thermometer: Check the internal temperature of the chicken quickly to ensure it reaches 165°F (75°C).

Line the basket: Use parchment paper or a silicone liner to make cleanup faster.

Preheat the air fryer: Start preheating while you prepare the chicken to save time.

Rest the chicken: Let the chicken rest for 10 minutes to make carving easier and juicier.