Whole Chicken in Air Fryer with Crispy Skin
This whole chicken cooked in Air Fryer is packed with flavor and has extra crispy skin with juicy, tender meat.
Ingredients
- 2100 g whole chicken (4.5 pounds)
- 1 tbsp cooking olive oil
- 1 tsp salt
- ½ tsp freshly ground black pepper
- ½ tsp paprika
- 2 medium carrots (optional)
- ½ head cauliflower (optional)
Instructions
- Preheat the air fryer to 360°F (180°C) for about 5 minutes.
- To prepare the chicken, pat it dry with paper towels.
- Rub the chicken with olive oil, ensuring it's evenly coated.
- In a small bowl, mix together salt, black pepper, and paprika. Season the chicken all over, including inside the cavity, with the spice mixture
- Chop the carrots into chunks. Take out the grate from the bottom and arrange the carrots in the air fryer basket.
- Then, reinsert the grate and place the chicken breast-side down in the air fryer basket. If there isn't enough space, you can remove the grate and directly place the chicken on top of the veggies.
- Air fry at 360°F (180°C) for 30 minutes. Carefully flip the chicken breast side up using tongs or oven mitts.
- Continue air frying for another 25-30 minutes or until the internal temperature of the chicken reaches 165°F (74°C) and the skin is golden brown and crispy.
- Once cooked, remove the chicken from the air fryer, lightly cover it with tin foil, and let it rest for 15 minutes before carving.
- Add the cauliflower to the air fryer basket and cook for 15 minutes while the chicken is resting.
Notes
- Remove the chicken from the fridge 30 minutes before air frying to let it reach room temperature. This helps the chicken cook evenly, preventing the outside from drying out before the inside is done.
- Avoid washing the chicken; cooking it until the core temperature reaches 74°C (165°F) will kill the bacteria.
- Check if there are any neck and giblets in the cavity and remove them.
- Coat the chicken's skin with olive oil, and season the cavity and skin generously with your favorite herbs and spices.
- Place the chicken breast-side down in the air fryer basket to start cooking, then flip it halfway through to crisp up the skin.
- Use a meat thermometer to check the internal temperature of the chicken reaches 165°F (74°C).
- Let the chicken rest for 15-20 minutes before slicing to allow the juices to redistribute for juicier meat.
- Save the carcass for making homemade chicken stock.
- Always remember that the cooking time depends on the size of your chicken as well as your air fryer. Have your meat thermometer ready and check it at the 45-minute mark, then adjust accordingly from there.