Air Fryer Whole Chicken Recipe

Chicken: A whole chicken, about 4 pounds, is the star of this recipe. Make sure it's fresh or fully thawed if previously frozen.

Olive oil: This helps to crisp up the skin and adds a subtle richness to the chicken.

Salt: Enhances the natural flavors of the chicken.

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

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

Paprika: Adds a smoky, sweet flavor and gives the chicken a beautiful color.

When preparing a whole chicken in an air fryer, it's crucial to ensure even cooking. To achieve this, make sure to truss the chicken before placing it in the basket. Trussing involves tying the legs and wings close to the body, which helps the chicken cook more evenly and prevents the tips from burning. Additionally, for a more flavorful and juicy result, consider marinating the chicken overnight in a mixture of olive oil, garlic powder, paprika, and other desired spices. This allows the flavors to penetrate deeper into the meat.

• whole chicken - Substitute with whole cauliflower: Whole cauliflower can mimic the shape and texture of a whole chicken when roasted, making it a great vegan alternative.

• olive oil - Substitute with avocado oil: Avocado oil has a similar fat content and high smoke point, making it suitable for air frying.

• salt - Substitute with nutritional yeast: Nutritional yeast adds a savory, umami flavor that can enhance the taste of the cauliflower.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor profile but with a slightly different taste that can add complexity.

• garlic powder - Substitute with onion powder: Onion powder offers a similar depth of flavor and can complement the other spices well.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky flavor that can enhance the overall taste of the dish.

• Allow the chicken to cool completely before storing. This helps maintain its texture and flavor.
• For short-term storage, place the chicken in an airtight container or wrap it tightly with aluminum foil or plastic wrap. Store it in the refrigerator for up to 4 days.
• If you plan to store the chicken for a longer period, freezing is the best option. First, carve the chicken into manageable pieces. This makes it easier to thaw and use later.
• Wrap each piece of chicken individually in plastic wrap or aluminum foil. This prevents freezer burn and keeps the chicken fresh.
• Place the wrapped pieces in a freezer-safe bag or container. Label it with the date to keep track of its freshness.
• Store the chicken in the freezer for up to 3 months. For best results, use within this time frame to enjoy optimal flavor and texture.
• When ready to use, thaw the chicken in the refrigerator overnight. This slow thawing process helps maintain the quality of the chicken.
• Reheat the chicken in the oven at 350°F (175°C) until it reaches an internal temperature of 165°F (75°C). This ensures the chicken is heated through and safe to eat.
• Alternatively, you can reheat the chicken in the microwave. Place it on a microwave-safe plate, cover it with a microwave-safe lid or another plate, and heat on medium power until warmed through.
• Enjoy your reheated chicken in various dishes, such as salads, sandwiches, soups, or simply on its own.

• Preheat your air fryer to 350°F (175°C). Place the leftover chicken in the basket, ensuring it's not overcrowded. Heat for 5-10 minutes, checking halfway through to ensure even reheating.

• For a quick microwave method, carve the chicken into smaller pieces. Place them on a microwave-safe plate, cover with a damp paper towel to retain moisture, and heat on medium power for 2-3 minutes. Check and add more time if necessary.

• If you prefer the oven, preheat to 350°F (175°C). Place the chicken in an oven-safe dish, cover with foil to prevent drying out, and bake for 20-25 minutes or until heated through.

• For a stovetop method, shred the chicken and place it in a skillet with a splash of vegetable broth or water. Cover and heat on medium-low, stirring occasionally, until warmed through.

• To keep the chicken moist, consider reheating it in a soup or stew. Simply add the leftover pieces to your simmering dish and heat until the chicken is warmed through.

• Air fryer: This is the main appliance used to cook the whole chicken, ensuring it gets crispy and evenly cooked.

• Meat thermometer: Essential for checking the internal temperature of the chicken to ensure it reaches 165°F (75°C) for safe consumption.

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

• Basting brush: Helps to evenly coat the chicken with olive oil and seasonings.

• Cutting board: Provides a stable surface for carving the chicken once it has rested.

• Chef's knife: Necessary for carving the chicken into portions after it has rested.

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

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

• Kitchen timer: Helps you keep track of the cooking and resting times to ensure perfect results.

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

Use pre-mixed spices: Opt for a pre-mixed spice blend to quickly season the chicken.

Line the basket: Use parchment paper or a silicone liner in the air fryer basket for easier cleanup.

Check temperature early: Use a meat thermometer to check the internal temperature a few minutes before the end time to avoid overcooking.

Rest while prepping sides: Let the chicken rest while you prepare quick side dishes to streamline your cooking process.