Air Fryer Whole Chicken (so juicy!)
This air fryer whole chicken comes out so juicy and flavorful each and every time. Cook it in under an hour and avoid heating up the kitchen!
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon paprika
- 1 tablespoon olive oil
- 3 lb whole chicken note 1
Spice rub- in a small bowl, mix together the onion powder, garlic powder, salt, pepper and paprika. Add in the olive oil, and stir until it forms a paste.
Prepare chicken- use a spoon to loosen the breast skin of the chicken. Add ⅓ of the rub under the skin of the chicken, using your hands or the spoon to disperse it evenly. Rub the remainder of the paste all over the chicken, coating the breast, thighs, wings and back.
Cook- Heat the air fryer to 350°F for at least 5 minutes. Add the chicken, and cook breast side down for 40 minutes.
Flip the chicken- After 40 minutes, carefully dump the chicken breast side up onto a cutting board, then use spatulas to carefully transfer it back into the air fryer breast side up. Cook for 7-10 minutes breast side up, until skin is golden.
Rest chicken- allow chicken to rest on a cutting board for at least 10 minutes before carving.
1- a 3 lb chicken fit great in our XL air fryer, but might be too big for some models. Be sure to check before starting. Larger chickens may not fit.
2- a 3 lb whole chicken produces roughly 3 cups of shredded chicken. Nutritional information reflects ⅙ of the batch, roughly ½ cup portion.
Cool completely, then store in an air tight container in the fridge for up to 4 days, or in the freezer for up to 3 months.
Reheat in a frying pan, using tongs to stir and flip the chicken, or serve it cold.
Serving: 0.5cups *note 2 | Calories: 262kcal | Carbohydrates: 2g | Protein: 21g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 465mg | Potassium: 236mg | Fiber: 1g | Sugar: 1g | Vitamin A: 318IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 1mg