Air-Frying A Whole Chicken: How Long Does It Take?

Cooking a whole chicken in an air fryer is a quick and easy way to get a juicy, tender, and flavourful roast chicken with a crispy skin. It's a simple process that takes about an hour, and you can add your own choice of seasonings.

Seasoning and oiling the chicken

Choose Your Oil

The type of oil you use can make a difference in how your chicken turns out. Olive oil is a popular choice for air fryer chicken, as it helps the seasoning stick to the skin and promotes crispiness. However, you can also use other oils like avocado oil or even cooking spray as an alternative.

Prepare the Chicken

Before you begin seasoning, it's important to ensure that the chicken is properly prepared. Check the cavity of the chicken and remove any giblets that may be present. You can save these for making giblet gravy later. Additionally, pat the chicken dry with paper towels to remove any excess moisture. This step is important as it helps the oil and seasoning adhere better to the skin.

Select Your Seasonings

When it comes to seasoning, you have a lot of flexibility. You can use a simple mixture of salt, pepper, paprika, thyme, and garlic powder. Alternatively, you can create your own blend by adding other spices like onion powder, oregano, dried basil, lemon zest, or rosemary. If you have a favourite store-bought seasoning blend, feel free to use that as well.

Combine Oil and Seasoning

To ensure that the seasoning sticks evenly to the chicken, combine the oil and seasoning in a small bowl to create a paste. You can use a basting brush to apply this paste generously all over the chicken, making sure to get underneath the wings as well. Don't be afraid to really rub it in and coat the entire surface.

Customise Your Flavours

If you want to get creative, you can experiment with different flavours. For example, some people like to butter the chicken under the skin for added moisture and flavour. You can also try using different types of oil or incorporating fresh herbs like rosemary. Don't be afraid to try different combinations to find your perfect flavour profile.

Resting the Chicken

Once you've seasoned and oiled your chicken, it's a good idea to let it rest for a few minutes before placing it in the air fryer. This allows the oil and seasoning to truly soak into the skin, enhancing the flavour and texture of the final product.

Remember, the key to a delicious air fryer chicken is taking your time with the seasoning and oiling process. Don't be afraid to be generous with your chosen ingredients and always ensure your chicken is dry before beginning. By following these steps, you'll be well on your way to a mouth-watering, crispy, and juicy air fryer chicken.

Air fryer temperature

The optimal temperature for cooking chicken in an air fryer is between 350°F and 375°F.

When cooking a whole chicken in an air fryer, the temperature should be set between 350°F and 360°F.

One recipe recommends cooking a 3.5-4 pound chicken at 350°F for 50-60 minutes, while another suggests cooking a 5-6 pound chicken at 360°F for 60 minutes.

For chicken breasts, a temperature of 375°F is recommended. The cooking time will vary depending on the size of the breasts. For example, small breasts (5-7 ounces) will take 7-10 minutes, while large breasts (11 ounces or more) will take 12-16 minutes.

It is important to note that the cooking time and temperature may vary slightly depending on the specific model of the air fryer and the size of the chicken.

Tips for Juicy Chicken

To ensure juicy chicken, it is recommended to brine the meat before cooking. Brining involves salting the meat and letting it rest prior to cooking. This process helps the meat absorb extra liquid and salt, resulting in a more flavorful and moist chicken.

Additionally, it is crucial not to overcook the chicken. An instant-read thermometer can be used to check the internal temperature, which should reach 165°F for chicken to be considered cooked.

By following these temperature guidelines and tips, you can achieve juicy and flavorful chicken with crispy skin using your air fryer.

Cooking time

The cooking time for a whole chicken in an air fryer depends on the weight of the chicken and the temperature of the air fryer. A chicken weighing 3-4 lbs will take 45-60 minutes to cook, while a larger chicken weighing 5-6 lbs will take 50-60 minutes.

It is important to ensure that the internal temperature of the chicken reaches 165°F to prevent foodborne illnesses. This can be checked using a meat thermometer. Some recipes recommend flipping the chicken halfway through cooking to ensure even cooking and crispy skin.

One recipe recommends cooking the chicken at 360°F for 50 minutes breast-side down, then flipping it and cooking for an additional 10 minutes. Another recipe suggests cooking at 180°C for 45 minutes breast-side down, then turning the chicken over and cooking for a further 15 minutes.

It is worth noting that different air fryers may behave differently, so it is always important to check that the chicken is cooked through before serving.

Resting the chicken

After cooking the chicken, remove it from the air fryer and place it on a cutting board or platter. It is important to let the chicken rest for 5-10 minutes before serving or carving. Tenting the chicken with foil can help keep it warm during the resting process.

While the chicken rests, you can make a side dish or cook vegetables in the air fryer using the chicken drippings.

It is also essential to ensure the chicken is cooked through before resting. You can check this by piercing the chicken with a sharp knife—if the juices run clear, the chicken is cooked. Alternatively, use a meat thermometer to check the internal temperature, which should be 165°F at the thickest part of the chicken.

Carving and serving the chicken

Now that your chicken is cooked, it's time to carve and serve it. Here is a step-by-step guide to help you through the process:

Step 1: Set Up a Carving Station

Tilt the chicken over the roasting pan to drain any excess juices before transferring it to a cutting board. Place the chicken breast-side up on the board and let it rest for 15 minutes. This allows the juices to redistribute within the meat, making it juicier. If you're using a pre-cooked chicken, you can skip this resting step.

Step 2: Slice the Skin

Position the chicken with its wings facing away from you at the top of the cutting board. This will place the legs closest to you at the bottom. Lightly press a carving fork into the breastbone between the two breasts to stabilise the chicken as you cut. Using a sharp knife, slice the skin between the leg and body. This will create a gap that allows you to see the leg joint.

Step 3: Remove the Drumstick and Thigh

Pull the leg away from the chicken's body to expose the hip joint. Pierce the joint with the tip of your knife and remove the leg in one piece. If you're having trouble locating the joint, wiggle the leg and use your finger to find it. Remember always to cut between the joints to avoid slicing into the meat.

Step 4: Separate the Drumstick and Thigh

Place your carving fork in the thigh meat and cut straight down along the curve of the drumstick until you reach the joint. Gently pierce the joint to separate the drumstick and thigh. Repeat steps 2, 3, and 4 for the other leg.

Step 5: Cut the Breast Meat

Loosen the base of the breast by making a long, horizontal cut above the wing on the left breast, continuing until you reach the point where the leg used to attach. Then, with your fork in the right breast, make a deep vertical cut down along the left breastbone. Finish by cutting in an angled, downward motion underneath the breast, releasing it from the carcass.

Step 6: Slice the Breast

This step is optional but will make your presentation look nicer and sharing easier. Cut each breast half into diagonal slices, being careful to keep the crispy skin intact. Repeat steps 5 and 6 for the remaining breast.

Step 7: Remove the Wings

Pull each wing away from the body and cut through the joint. You can also remove the wing tips by piercing the joint between the drumette and the tip if desired. The wing tips don't have much meat, so they are usually used for stock.

Step 8: Plate and Serve

Arrange the sliced breasts, drumsticks, wings, and thighs on a large platter. Serve with gravy made from the drippings or a chimichurri sauce. Don't forget to pick off any remaining meat from the carcass for future use, and save the carcass for homemade stock!

Frequently asked questions