Easy Air Fryer Whole Chicken

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If you’ve never made a whole chicken in the air fryer, you’re in for a treat! This easy Air Fryer Whole Chicken comes out juicy on the inside, beautifully golden and crispy on the outside, and it takes surprisingly little effort.

Love a juicy chicken and crispy skin? This air fryer chicken is for you! And I promise you’ll never miss that store-bought rotisserie chicken.

A simple mixture of olive oil, salt, pepper, onion powder, garlic powder, and smoked paprika gives the chicken tons of flavor without needing a complicated marinade or a long list of ingredients. It’s one of my favorite ways to cook a whole chicken.

Another is cooking the chicken in my crock pot. So easy! Grab the recipe for Crock Pot Rotisserie style chicken here.

This is an easy dinner for a busy weeknight, but it’s also perfect for Sunday dinner when you want a homemade meal without spending all afternoon in the kitchen.

It’s also so easy (and flavorful!) to make homemade chicken stock with the chicken carcass. I’ve posted a recipe for the stock at the bottom of this page.

Why You’ll Love This Air Fryer Whole Chicken

• Super easy: Just season, air fry, flip, and dinner is ready.
• Simple ingredients: You probably already have everything you need.
• Juicy chicken: Cooking breast-side down first helps keep the breast meat moist.
• Crispy skin: Finishing breast-side up gives the skin a gorgeous golden finish.
• Great leftovers: Use leftover chicken for sandwiches, salads, soups, casseroles, and more.
• No oven required: Perfect when you don’t want to heat up the kitchen.

Ingredients

Whole chicken: This recipe is written for a 5-pound whole chicken. Make sure it fits comfortably in your air fryer basket with enough room for air to circulate. You can use a 3-6 pound chicken for this.

Olive oil: A light coating of olive oil helps the seasonings stick to the chicken and encourages the skin to brown and crisp. Butter can be substituted.

Seasonings: This blend brings out so much flavor! I’m using salt, black pepper, onion powder, garlic powder and smoked paprika. Any seasonings can be substituted; use your favorite blend.

Air fryer: I’m using my Cosori TurboBlaze Air Fryer. It has a 6 quart basket.

Meat thermometer: the only way to get an accurate temperature and ensure the chicken is not overcooked or undercooked. I love a wireless meat thermometer like this one that alerts your phone as soon as the meat has reached the right temperature.

How to Make a Whole Chicken in the Air Fryer

1. Prep the chicken

Remove the chicken from its packaging and take out the giblets from the cavity, if included.

Pat the chicken very dry with paper towels. This is an important step because dry skin will crisp much better in the air fryer.

If desired, tuck the wing tips underneath the chicken and tie the legs together with kitchen twine. Just be sure the chicken will still fit in the air fryer with the legs tied. I usually have to lay it flat.

2. Season the chicken

Drizzle the chicken all over with olive oil and rub it over the entire surface.

In a small bowl, combine the salt, pepper, onion powder, garlic powder, and smoked paprika.

Sprinkle the seasoning mixture generously over the chicken, rubbing it into the skin so the entire chicken is well coated.

3. Start breast-side down

Place the chicken breast-side down in the air fryer basket.

Air fry at 360°F for 40 minutes.

4. Flip the chicken

After 40 minutes, carefully flip the chicken using tongs so it is now breast-side up.

Continue cooking at 360°F for another 15–20 minutes, or until the chicken reaches a safe internal temperature.

Because air fryers and chickens can vary, use an instant-read thermometer to check the thickest part of the breast and the thickest part of the thigh. The chicken should reach 165°F.

5. Rest before carving

Carefully remove the chicken from the air fryer and place it on a cutting board.

Let it rest for 10–15 minutes before carving. This allows the juices to redistribute so you don’t lose them all when you cut into the chicken.

Then carve and serve!

How to Know When Air Fryer Chicken Is Done

The most reliable way to tell if your chicken is done is with an instant-read meat thermometer.

Insert the thermometer into the thickest part of the breast and thigh, avoiding the bone. The chicken should reach at least 165°F.

Don’t rely solely on cooking time. A 5-pound chicken can cook differently depending on its shape, starting temperature, and the air fryer model you’re using.

Tips for the Best Air Fryer Whole Chicken

Pat the chicken dry. Don’t skip this step! Removing excess moisture from the skin helps it become crispy and golden.

Don’t skip the olive oil. A thin coating helps the seasonings stick and promotes beautiful browning.

Season generously. You’re seasoning a whole 5-pound chicken, so make sure the seasoning mixture covers the breast, thighs, legs, wings.

Start breast-side down. This helps protect the breast meat, which tends to be drier, during the longer first cooking period and keeps it juicy.

Flip carefully. The chicken and basket will be very hot. Use large tongs or a sturdy pair of meat forks to carefully turn the chicken. I place the tongs inside the cavity to flip.

Use a thermometer. Cooking times are a guide, but internal temperature is what matters most.

Let it rest. Give the chicken 10–15 minutes to rest before carving.

Check your air fryer size. A 5-pound chicken is fairly large. Make sure your air fryer basket or oven has enough room for the chicken to sit comfortably without touching the heating element. I recommend using a 6 quart basket at least.

What to Serve with Air Fryer Whole Chicken

This chicken goes with just about everything! Try serving it with:

• Mashed potatoes
• Baked potatoes
• Roasted broccoli
• Green beans
• Corn on the cob
• Mac and cheese
• Roasted potatoes
• Potato salad
• Oven baked fries
• Rice
• A simple green salad
• Dinner rolls

How to Store Leftover Chicken

Allow leftover chicken to cool and refrigerate it in an airtight container within 2 hours.

Store in the refrigerator for 3–4 days.

You can also remove the meat from the bones and freeze it in an airtight freezer-safe container or freezer bag for up to 3 months. Thaw overnight in the refrigerator before using.

Frequently Asked Questions

Can I use a smaller chicken?

Yes! You can use a smaller whole chicken, but the cooking time will need to be adjusted. Start checking the internal temperature earlier rather than relying on the 40-minute + 15–20-minute cooking time.

Can I cook a chicken larger than 5 pounds?

That depends on the size of your air fryer. The chicken needs enough room for proper air circulation and should not be touching the heating element. If your chicken is too large, use a smaller chicken or cook it in an air fryer oven with adequate space.

Do I need to preheat the air fryer?

If your air fryer recommends preheating, preheat it before adding the chicken. If your model doesn’t require preheating, you can follow the manufacturer’s instructions.

Why do you cook the chicken breast-side down first?

Starting breast-side down helps keep the breast meat juicy during the first part of cooking. Flipping the chicken for the final 15–20 minutes allows the breast skin to brown and crisp.

Can I use butter instead of olive oil?

Yes. Melted butter can be used in place of olive oil. You can also use a combination of butter and olive oil.

Do I need to brine the chicken first?

No! This recipe doesn’t require brining. The olive oil and simple seasoning blend give the chicken plenty of flavor while keeping the recipe quick and easy.

Can I put vegetables in the air fryer with the chicken?

If your air fryer has enough room, you can add vegetables, but be careful not to overcrowd the basket. Crowding can prevent the chicken skin from crisping properly.

Can I make gravy with this chicken?

Yes! Save the juices and drippings from the air fryer, if your model collects them, and use them as the base for gravy.

How to use leftovers

And don’t throw away those leftovers! Shred the chicken and use it in chicken salad, chicken soup, tacos, quesadillas, casseroles, sandwiches, or wraps.

Here’s more recipes to use shredded chicken:

• Cheesy Chicken Broccoli Braid
• Southwest Chicken Casserole
• Chicken a la King
• Weeknight Chicken and Biscuits
• Mini Chicken Pot Pies
• Chicken Tot Pie Casserole
• Buffalo Chicken Dip
• Chicken Caesar Pasta Salad
• Cheesy Chicken and Broccoli Pasta
• Chicken Broccoli Alfredo Stuffed Shells
• Chicken Tetrazinni

How to Make Homemade Chicken Broth from the Carcass

Don’t throw away that chicken carcass! Once you’ve picked the meat from your air fryer chicken, you can use the leftover bones to make an easy homemade chicken broth.

Making broth from the carcass is a great way to stretch your chicken even further. The bones add lots of flavor, and you can use the finished broth for soups, gravy, rice, casseroles, and sauces.

You don’t need to make it complicated—just add the chicken carcass to a large pot with a few simple vegetables, cover it with water, and let it simmer.

Easy Homemade Chicken Broth

Ingredients:

• 1 leftover chicken carcass, with any remaining skin and meat
• 1 onion, quartered
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 2–3 garlic cloves, smashed
• 1 teaspoon salt, or to taste
• ½ teaspoon black pepper
• 2 bay leaves
• 8–10 cups water
• Optional: fresh or dried parsley, thyme, or rosemary

Instructions:

1. Place the leftover chicken carcass in a large stockpot.
2. Add the onion, carrots, celery, garlic, salt, pepper, and bay leaves.
3. Pour in enough water to completely cover the chicken carcass, about 8–10 cups.
4. Bring the mixture to a gentle boil over medium-high heat.
5. Reduce the heat to low, cover partially, and simmer for 2–3 hours. The longer it simmers, the more flavorful the broth will become.
6. Remove from the heat and carefully strain the broth through a fine-mesh strainer, discarding the bones and vegetables.
7. Let the broth cool, then refrigerate or freeze.

How to Store Homemade Chicken Broth

Store homemade broth in an airtight container in the refrigerator for 3–4 days.

For longer storage, freeze the broth for up to 6 months. I love freezing it in 1- or 2-cup portions with containers like these silicone Souper Cubes freezer containers so it’s ready to grab whenever a recipe calls for chicken broth.

Tip: If you refrigerate the broth and a layer of fat solidifies on top, you can remove it before using the broth—or leave it in for extra flavor.

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