Air-Fried Whole Chicken

January 6, 2021 Dexie Jane air-fried chicken, air-fried chicken roast, air-fryer, air-fryer cooking method, cooking with air-fryer, roast chicken in air-fryer

I’ve told myself numerous times since I’ve received the Air-Fryer for review back in 2018 that I will roast a whole chicken in it. I finally did it during the last week of December 2020. The result was wonderful but the air-fryer was smoky. We had to open windows to let the smoke out while the chicken was cooking. It was weird because the air-fryer never did that with the other dishes I’ve made before. I even set it on 345° instead of the recommended 365°. I don’t know, maybe my air-fryer is old(2018) 🤷 or it’s probably because of the seasoning. In any event, the chicken turned out really good. It was moist with crispy skin and I would air-fry a whole chicken again if it wasn’t too smoky while cooking. That would be the only reason why I wouldn’t cook this way again because taste and texture wise, the chicken was perfect. I hope your air-fryer is better than mine.

Air-Fried Whole Chicken

Print Recipe

Equipment

Air-Fryer

Ingredients

1 whole chicken
1 tsp salt
1 tsp garlic powder
1 tsp black pepper
1 tsp paprika
1 tsp chili powder
oil spray

Instructions

Wash the chicken thoroughly. Remove/discard the innards. Dry pat the whole chicken with paper towel. Preheat the air-fryer to 345°.
In a bowl, combine salt, black pepper, paprika, garlic powder, and chili powder. Set aside.
Season both sides of the chicken with the seasoning. Place the chicken in the air-fryer basket, breast side down. Lightly spray the top with oil-spray. Stick the air-fryer basket back into the base. Set to 60 minutes to cook.
It looks like this after 60 minutes. Flip it to cook the other side, breast side up. Lightly spray the top with oil-spray, return to the base to cook for another 15 minutes.
After 15 minutes it looks like this. It still needs more cooking time so put it back in the air-fryer for another 8 minutes.
The recommended temperature for a cooked chicken is 160° but I always shoot for 180°.

Let it rest for 5 minutes before cutting up the pieces.

Served with steamed green beans and penne pasta side. Plus gravy which was from the chicken drippings + flour + water, salt & pepper, all whisked together in medium heat until desired gravy consistency.