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Cooking With Anadi
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If you’re looking for a minimal way to enjoy a hearty dinner, then you need to be air frying your whole chicken! You’ll achieve super crispy skin on the outside and the most juicy chicken inside thanks to brining the chicken prior to air frying. Learn all about your new favorite way to roast chicken to give you dinners for the whole week!
Air Fryer Whole Chicken Recipe
If you’ve followed me for some time, then you know the air fryer is officially my favorite way to cook. Roasting a whole chicken in it felt like the natural next step, and it delivers on both counts: golden, crackling skin on the outside and meat that stays juicy all the way through. Now that I’ve tried this, it will definitely become a must-have on my rotation since it’s so easy to throw in the air fryer one day and get enough chicken for the week!
To follow along step by step with how to prepare the chicken and how to make the best air fryer whole chicken, then be sure to watch the video! It would mean a lot to me if you could please subscribe to my YouTube channel, and don’t forget to hit the bell button to be notified when all of my new video recipes go live along with the written ones! Let’s get cooking!
Why You’ll Love Making Whole Chicken in the Air Fryer
- Super easy: This is a great way to get a wholesome dinner on the table! All you need to do is brine the chicken, season it, and then let the air fryer do the work! I found it much more straightforward to roast the chicken in the air fryer than in the oven.
- Faster than in the oven: If you’ve seen my No-Fail Roast Chicken recipe, then you see that while it’s totally a beginner-friendly recipe as well as this one, the oven version needs about an hour and 35 minutes of roasting. In the air fryer it’s closer to an hour, because the compact space and circulating hot air cook the chicken faster, so the same result lands on the table sooner.
- Super juicy on the inside: I kid you not this is the juiciest chicken I have ever had! I was so pleasantly surprised when I carved into it. The brine makes an incredible difference here by seasoning inside the chicken so there’s a ton of flavor both inside and out.
- Perfect crispy skin outside: What I love about rotisserie chicken is the crispy skin on the outside! You will certainly achieve that and with much better results than your typical oven roast. The hot air hits the skin from every angle, so it browns evenly and turns wonderfully crackly with just a light coat of avocado oil.
- Healthy and versatile: You can enjoy this as a simple protein with your favorite sides, or shred the leftovers for sandwiches, pastas, dips, and Mexican dishes (I’ve got ideas for all of those further down!). It’s a lean, wholesome dinner that stretches across several meals.
Tools Needed to Make Air Fryer Roast Chicken
Ingredients for Air Fryer Whole Chicken
For the Brine
- Whole chicken: I’m using a 1.7 kg or 3.75 lb chicken. You may need to check if your chicken has gizzards/kidneys inside. Mine did not.
- Salt: Himalayan pink salt is my preferred choice of salt. You will need 1 cup of salt for the brine.
- Garlic cloves: You can add in whole garlic cloves directly in the pot.
- Water: You will need 1 gallon of water, which should come about three-quarters of the way up the pot.
- Bay leaves: I used fresh bay leaves because that’s what I had on hand! If you don’t have fresh bay leaves, dry bay leaves work really well too.
For Prepping the Chicken
- Lemon and herb seasoning: I picked up a lemon and herb seasoning from a local farm on a road trip, so it was perfect for this occasion! Use your favorite one.
- Avocado oil: Avocado oil is a great option for air frying because of its high smoke point. I find that olive oil tends to burn and become bitter when I use it for air fryer foods. You could also use coconut oil, but it will have a stronger flavor that may compete with the lemon and herb seasoning.
- Bay leaves: I had additional bay leaves, so I tucked a few fresh ones into the cavity of the chicken before air frying for a little extra aroma. Totally optional, but a nice touch if you have them. You could also use other fresh herbs here, like thyme or rosemary.
How to Make Air Fryer Roast Chicken
In a large pot, stir 1 gallon of water together with 1 cup of salt, the smashed garlic cloves and the bay leaves until the salt has fully dissolved. There is no need to heat it, though warming the water gently will dissolve the salt faster.
Lower the whole chicken into the brine, making sure it’s fully submerged. Check the cavity for gizzards or kidneys and remove them if yours came with them. Cover and refrigerate for 48 hours.
Remove the chicken from the brine and discard the brine. Pat the chicken completely dry with paper towel, inside and out. Any moisture left on the skin will steam instead of crisp.
Using a sharp knife, make 3 large slits in each of the chicken legs, cutting all the way down to the bone. This helps the thickest part of the bird cook through at the same pace as the rest.
In a small bowl, stir the lemon and herb seasoning together with the avocado oil to make a paste. Rub it all over the chicken and work it into every surface, including under the wings and legs, right into the slits you cut, and a little inside the cavity.
Tuck the fresh bay leaves into the cavity. This is also where you can add other aromatics and root vegetables, like onion, potato, a halved lemon, or the trimmed ends of celery. Leave the legs untied so the hot air can reach the thighs better.
Preheat the air fryer to 360°F (182°C). Preheating means the chicken starts cooking at the right temperature straight away, so it cooks more evenly and predictably.
Place the chicken breast-side down directly in the basket, without the rack. The rack lifts it too close to the heating element and the top browns before the rest catches up.
Select the “Air Fry” setting and cook for about 50 minutes. Flip the chicken over onto the other side and air fry for another 10 to 20 minutes, until the skin is golden brown all over.
The chicken is done when an instant-read thermometer in the thickest part of the thigh, away from the bone, reads 165°F (74°C). Every air fryer runs a little differently and chicken sizes vary, so cook by temperature rather than by the clock.
Lift the chicken onto a board using the tongs and carving fork, and be sure to allow it to rest for 10 minutes before carving so the juices settle back into the meat. Carve and serve with your favorite sides!
Recipe by Anadi Misra
See how to make juicy crispy skin whole chicken in the air fryer with this easy recipe! This recipe shows the time and temperature for air fryer whole chicken.
Air fryer
5.0 · 1 rating
10 min
Prep
1 hr 10 min
Cook
48 hr
Rest
1 hr 20 min
Total
6
servings
easy
Level
Ingredients
Ingredients
Tap any quantity to scale
For the Chicken
- (1.7 kg) whole chicken(or 3.75 lb)
For the Brine
Instructions
- 1
In a large pot, stir 1 gallon of water together with 1 cup of salt, the smashed garlic cloves and the bay leaves until the salt has fully dissolved. There is no need to heat it, though warming the water gently will dissolve the salt faster.
In a large pot, stir 1 gallon of water together with 1 cup of salt, the smashed garlic cloves and the bay leaves until the salt has fully dissolved. There is no need to heat it, though warming the water gently will dissolve the salt faster.
- 2
Lower the whole chicken into the brine, making sure it’s fully submerged. Check the cavity for gizzards or kidneys and remove them if yours came with them. Cover and refrigerate for 48 hours.
Lower the whole chicken into the brine, making sure it’s fully submerged. Check the cavity for gizzards or kidneys and remove them if yours came with them. Cover and refrigerate for 48 hours.
- 3
Remove the chicken from the brine and discard the brine. Pat the chicken completely dry with paper towel, inside and out.
Remove the chicken from the brine and discard the brine. Pat the chicken completely dry with paper towel, inside and out.
- 4
Using a sharp knife, make 3 large slits in each of the chicken legs, cutting all the way down to the bone. This helps the thickest part of the bird cook through at the same pace as the rest.
Using a sharp knife, make 3 large slits in each of the chicken legs, cutting all the way down to the bone. This helps the thickest part of the bird cook through at the same pace as the rest.
- 5
In a small bowl, stir the lemon and herb seasoning together with the avocado oil to make a paste. Rub it all over the chicken and work it into every surface, including under the wings and legs, right into the slits you cut, and a little inside the cavity.
In a small bowl, stir the lemon and herb seasoning together with the avocado oil to make a paste. Rub it all over the chicken and work it into every surface, including under the wings and legs, right into the slits you cut, and a little inside the cavity.
- 6
Tuck the fresh bay leaves into the cavity, along with any other aromatics or root vegetables you like. Leave the legs untied.
Tuck the fresh bay leaves into the cavity, along with any other aromatics or root vegetables you like. Leave the legs untied.
- 7
Preheat the air fryer to 360°F (182°C).
Preheat the air fryer to 360°F (182°C).
- 8
Place the chicken breast-side down directly in the basket, without the rack.
Place the chicken breast-side down directly in the basket, without the rack.
- 9
Select the “Air Fry” setting and cook for about 50 minutes. Flip the chicken over onto the other side and air fry for another 10 to 20 minutes, until the skin is golden brown all over.
Select the “Air Fry” setting and cook for about 50 minutes. Flip the chicken over onto the other side and air fry for another 10 to 20 minutes, until the skin is golden brown all over.
- 10
Check for doneness with an instant-read thermometer in the thickest part of the thigh, away from the bone. The chicken is ready at 165°F (74°C).
Check for doneness with an instant-read thermometer in the thickest part of the thigh, away from the bone. The chicken is ready at 165°F (74°C).
- 11
Transfer to a board and let the chicken rest for 10 minutes before carving so the juices settle back into the meat. Carve and serve.
Transfer to a board and let the chicken rest for 10 minutes before carving so the juices settle back into the meat. Carve and serve.
Did you make this recipe? Tag @cooking.with.anadi on Instagram and hashtag it #cookingwithanadi
Tested & written in Anadi’s kitchen
Tips for Perfect Air Fryer Whole Chicken
- Ensure to pat the chicken completely dry: In all of my air fryer recipes, I say that moisture is the enemy of crispy skin. Any water left on the surface turns to steam and the skin stays soft. After the brine, pat the whole bird down with paper towel, inside and out, before you add the oil and seasoning.
- Season generously: The brine takes care of the inside, so this is about the outside. Mix the seasoning and the avocado oil into a paste and work it into every surface, including under the wings and legs, right into the slits you cut, and a little inside the cavity. A whole chicken can take more seasoning than you think.
- No need to tie the chicken legs: Trussing helps in the oven, but in the air fryer basket the chicken already sits snug, so there’s nothing to hold in place. Leaving the legs loose actually lets the hot air reach the thighs better, which helps them cook through evenly.
- Preheat the air fryer: Preheating the air fryer will ensure that the temperature inside the air fryer is at the desired cooking temperature when you add the chicken, so it will have more even and predictable cooking.
- Place the chicken directly in the basket without the rack: I had initially put the chicken on the rack, but that lifted it too close to the heating element and the top started browning before the rest caught up. Sitting directly in the basket gives it the room it needs, the top browns at the same pace as everything else, and the skin still crisps up beautifully.
- Check the chicken regularly: I always say to cook by temperature and not by time! While I am providing you with a guideline for timing, every air fryer runs a little differently and chicken sizes will vary. Use an instant-read thermometer in the thickest part of the thigh, away from the bone, and pull the chicken once it reads 165°F (74°C). Check it a few times toward the end so you don’t overshoot.
What to Serve With Air Fryer Roast Chicken
You can enjoy your roast chicken as a complete meal with some starch and some veggies! Here are some ideas for you to mix and match:
- Rice: Perfect White Rice, Mexican Tomato Rice, Chipotle Cilantro-Lime Rice, or Turmeric Rice.
- Pasta: Enjoy with some Spaghetti alla Carbonara, the Ultimate Creamy Mac and Cheese, or some Baked Spaghetti Casserole!
- Salad: Arugula and Goat Cheese Salad, Healthy Lentil Salad, Vegan Couscous Salad, or a Creamy Potato Salad!
- Potatoes: Butter & Garlic-Herb Sautéed Baby Potatoes, Air Fryer French Fries, Savory Sweet Mashed Potatoes, or an Air Fryer Irish-Style Twice Baked Potato!
- Bread: Baguette, Ciabatta, or any crusty bread of your choice with butter!
- Veggies: Roasted veggies, Pan-Fried Buttery Broccoli, or Coconut Green Beans.
How to Use Leftover Roast Chicken
If you’ve got extra chicken, which is likely to happen, then you can get really creative with the leftovers! Think of it like using leftover rotisserie chicken. Here are some fun and delicious ideas to bring some new life to your air fryer whole chicken!
- Sandwiches and wraps: Extra air fryer roast chicken will be incredible in my Open-Faced BBQ Chicken Sandwich, Better Chicken Salad Sandwich, or my Chicken and Guacamole Bruschetta recipe.
- Pasta: You can toss in your cooked chicken in my Creamy White Sauce Chicken Lasagna, Garlic Oil Cream Cheese Tomato Chicken Pasta, or my Easy Spicy Creamy Chicken Penne Pasta!
- Dips: My Buffalo Chicken Dip calls for rotisserie chicken, so feel free to use it in that recipe!
- Mexican favorites: Use this chicken in my BBQ Chicken Quesadillas and Air Fryer Taquitos!
Questions You May Have!
What size of chicken should I use?▼
I’m using a 1.7 kg (3.75 lb) chicken. This fit perfectly snug with some extra air in the air fryer. However, the size of the chicken that you can use will depend on the size of the basket of your air fryer!
Can I air fry whole chicken from frozen?▼
No, I don’t suggest that you do that. A frozen bird will brown on the outside long before the inside is safe to eat, and you can’t brine or season it properly while it’s frozen. Thaw it fully in the fridge first (a 1.7 kg / 3.75 lb chicken takes about a day and a half), then brine, pat dry and season as written.
Can I Stuff the Chicken?▼
Yes, and I’d encourage it! Fill the cavity with aromatics and root vegetables like potatoes and onions, along with the bay leaves, fresh herbs and a halved lemon. It’s also a great way to use up the trimmed ends of vegetables like celery. Everything in there picks up the chicken juices while it cooks.
Troubleshooting Air Fryer Whole Chicken
Why is my chicken too dry?▼
Almost always it cooked too long. Every air fryer runs a little differently, so go by temperature, not time: pull the chicken as soon as the thickest part of the thigh reads 165°F (74°C). Skipping the brine also makes a big difference, since that’s what keeps the meat seasoned and juicy. And be sure to allow it to rest for 10 minutes before carving so the juices settle back into the meat instead of running out onto the board.
Why is the skin not crispy?▼
Moisture is usually the culprit. Pat the chicken completely dry after brining, inside and out, before you oil and season it. Make sure you’re using enough oil to coat the whole surface, preheat the air fryer, and don’t crowd the basket with anything else. If the rest of the chicken is done, a few extra minutes at the end will give it the extra doneness to achieve the desired crispiness.
Why is my chicken under-cooked and what do I do?▼
Chicken sizes and air fryers vary, so a bigger bird or a less powerful machine simply needs more time. If the thigh reads below 165°F (74°C), put it back in and check again every 5 minutes or so until it gets there. If the skin is already as dark as you’d like, tent the top loosely with a small piece of foil so it doesn’t burn while the inside finishes.
What if the chicken is too big for my air fryer?▼
The chicken needs a bit of room around it for the air to circulate, so if it’s touching the heating element or the sides of the basket, it’s too big. Your best bet is a smaller bird, around 1.5 kg (3.3 lb) or less for most 5 to 6 quart baskets. If you already have a large chicken, cut it into halves and air fry them side by side, or use my No-Fail Roast Chicken in the oven instead.
Storing Extra Whole Chicken
You can keep your leftover chicken in the fridge in an airtight container. Cooked chicken lasts for about 3 to 4 days in the fridge. If you can’t keep it for that long, then you can definitely freeze it!
Before you freeze it, carve the meat off the bones. It takes up much less room that way and thaws far quicker than a whole bird. Pack it into an airtight container or a freezer bag, press out as much air as you can, and it will keep well for about 3 months. Thaw it overnight in the fridge before you use it.
Reheating
Your air fryer is the best way to bring the skin back to life. Lay the pieces in the basket and reheat at 350°F (177°C) for about 4 to 6 minutes, or until they are entirely warmed through. If you are in a rush you can microwave the chicken pieces, however, keep in mind that you will lose the crisp skin, so add a small splash of water or chicken stock and cover it to keep the meat from drying out. No matter which method you choose, ensure to reheat gently. The chicken is already cooked, so you are only warming it, and every extra minute takes some of the juiciness with it.
More Air Fryer Staples
- Air Fryer Salmon: Tender and perfectly cooked salmon to your liking, with a guide on how long to cook based on your preference!
- Air Fryer Steak: See how to master making the perfect sirloin in your air fryer, cooked to the perfect doneness of your choice!
- Air Fryer Korean Tofu: For vegetarians and vegans, you’ll love this saucy and flavorful crispy tofu made in the air fryer! Enjoy as part of an entire Korean bowl to switch up your weeknight dinners!
- Air Fryer Buffalo Chicken Wings: Perfect for game day or any occasion where you want the ultimate finger food! These wings are crispy and tossed in delicious buffalo sauce!
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!
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