The Most Delicious Chicken
This is T H E Easiest, Juiciest Air Fryer Chicken—so good I trusted it to be my MVP this past Thanksgiving. Gotta thank Jennifer Banz’s recipe for turning me onto Air Fryer Chicken which I’m gonna go on the record and say is B E T T E R than rotisserie chicken.
If you’ve been around here for a minute, you know I love anything that checks the boxes of simple, flavorful, and FASTer Way-friendly. And friends… this air-fried whole chicken? She’s all three. I’m not kidding when I say this is the easiest way to get the most tender, juicy, perfectly seasoned roast chicken on your table with almost zero effort.
I typically go for a 4-5 pound chicken (giblets removed).
My 5 pounder bird fit with extra room in my 5 quart AIR FRYER…which ps, I friggin dropped on the ground (it still works although a piece broke), so I went ahead and just bought this NON TOXIC version and rest assured, cooks the bird beautifully too. You can also snag this LINERS if you don’t have the glass version.
First things first, give your bird a rinse, pat her dry, and mix together a paste of the below. I baste both sides the chicken prior to popping in the fryer as well as stuff her with a lemon.
• 2 Tbsp avocado oil
• 1 Tbsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp of italian seasonings
Put the bird in Breast side down.
Lift the chicken by the legs and place it breast-side-down in the air fryer basket. Brush the remaining seasoning over the back and legs.
PS: If your air fryer allows it, remove the bottom grate. As the chicken cooks, it releases a ton of delicious juices, and the breast meat will literally marinate in its own goodness. This is why the final result is so insanely juicy.
Air fry/Cook at 360°F (182°C) for 50 minutes, breast side down.
Flip carefully, then cook an additional 10 minutes—I BASTE the BREAST SIDE AGAIN once I flip it so it gets nice and crispy—skin is the best part IMO.
Make sure the internal temperature reaches 165°F (74°C) in the thickest part of the breast. Depending on your machine, you may need a few extra minutes.
Remove the chicken to a cutting board and let it rest 5–10 minutes before carving
but most importantly E N J O Y. I made this yesterday and used the extra meat to make THIS SOUP.
I’m telling you right now… you will not believe how tender, juicy, and downright delicious this air fryer chicken is. It’s truly the no-fail, fuss-free way to get a perfect roast chicken every single time….and the best part–MINIMAL CLEAN UP!
