What size chicken fits in an air fryer?

Most standard air fryers can accommodate a 4-5 pound chicken. If you have a smaller air fryer, look for a chicken around 3-4 pounds, or consider spatchcocking it to lay flat.

How do I know when the chicken is done?

The most reliable method is using a meat thermometer. The internal temperature at the thickest part of the breast should reach 160°F (it will rise to 165°F while resting). The juices should run clear, not pink, when you pierce the meat.

Can I stuff this chicken?

I don't recommend stuffing an air fryer chicken as it can prevent even cooking. Instead, add aromatics like lemon halves, onion quarters, or herb sprigs to the cavity for flavor.

What if I don't have fresh herbs?

You can substitute dried herbs, but use about one-third the amount called for in the recipe. So instead of 1 tablespoon fresh, use 1 teaspoon dried. They won't have quite the same brightness, but still provide great flavor.

Air Fryer Whole Chicken Recipe

Description

Achieve the perfect balance of crispy skin and juicy meat with this simple air fryer whole chicken recipe. The compound garlic butter under the skin infuses flavor throughout while the air fryer creates a beautifully crisp exterior with minimal effort.

Ingredients

Units Scale

Chicken:

4 lb Whole chicken

Garlic Butter:

6 tbsp Unsalted Butter (softened)
3 cloves Garlic (crushed)
1 tbsp Fresh parsley
1 tbsp Fresh dill
1/4 tsp Sea salt

Seasoning:

2 tbsp Olive oil
1/2 tsp Sea salt
1 tsp Paprika
1/2 tsp Black pepper

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Instructions

Prepare the Chicken
Pat the chicken completely dry with paper towels to ensure crispy skin. Removing excess moisture is crucial for achieving that golden-brown exterior when air frying.
Make the Compound Butter
In a small bowl, mash the softened butter with a fork until smooth and pliable. Add the crushed garlic, fresh parsley, dill, and sea salt. Mash again until all ingredients are well incorporated. Set aside.
Apply the Butter
Gently run your hands under the chicken skin on the breast and legs to create a pocket between the skin and meat. Place dollops of the garlic butter mixture underneath the skin and press down from the outside to spread it evenly throughout. Add a small amount of butter inside the cavity for additional flavor.
Season the Exterior
Drizzle olive oil over the entire chicken on both sides, spreading with a brush if necessary for even coverage. Sprinkle the sea salt, paprika, and black pepper evenly over all sides of the chicken to create a flavorful crust.
Initial Air Frying
Place the whole chicken in the air fryer basket with the breast side down. Cook for 30 minutes at 350°F (176°C), allowing the dark meat to start cooking first as it requires more time.
Flip and Finish Cooking
Carefully flip the chicken over so the breast side is now facing up. Tie the legs together if desired for even cooking. Continue air frying for an additional 25-35 minutes until a thermometer inserted into the thickest part of the breast reaches 160°F (71°C).
Rest Before Serving
Remove the chicken from the air fryer and let it rest for 10-15 minutes before carving. This allows the juices to redistribute throughout the meat, ensuring maximum juiciness.

Notes

For easier butter application, slightly lift the skin and use a spoon to push the compound butter underneath.
A probe thermometer is highly recommended for perfectly cooked chicken.
Letting the chicken come to room temperature for 30 minutes before cooking will help it cook more evenly.
If your butter isn’t softened, microwave it in 5-second intervals until just soft but not melted.
If using a frozen chicken, ensure it’s completely thawed before cooking.
Trussing the legs helps the chicken cook more evenly but isn’t mandatory.
Save the bones to make homemade chicken stock.

Nutrition

Serving Size: 1/4 chicken
Calories: 580
Sugar: 0g
Sodium: 450mg
Fat: 42g
Saturated Fat: 15g
Unsaturated Fat: 25g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 45g
Cholesterol: 215mg