đź’¨ What Makes This Recipe So Good
Cooking a whole chicken in the air fryer is ridiculously easy. A simple seasoning, then into the basket for an hour. No basting or injecting or brining. Honestly, there’s basically no prep work at all, and the actual cooking is super hands-off. The results are delectable. The seasoned, oil-rubbed skin comes out beautifully golden and crispy. Inside, the meat is tender and juicy, not stringy or dry or tough. Absolute perfection. You’re welcome to get as creative and involved with the seasonings as you like, but we kept it super simple with just 4 ingredients. 2 of them don’t even really count! Besides the chicken itself, all you need is a neutral oil (avocado oil, olive oil – or even butter or melted ghee) plus salt and pepper.
👩🏼‍🍳 Chef’s Tips
Before you season and air fry the whole chicken, pat it completely dry with paper towels. It won’t pull out so much moisture that the bird becomes dry or tough. It will, though, make the skin of the chicken super crispy. Leave your chicken to rest for 20-30 minutes after air frying it. That rest time is crucial for two reasons. 1 – it gives the meat time to reabsorb the natural juices, locking them in. 2 – it lets the chicken finish cooking with residual heat, hitting that food-safe temperature without drying out.
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