Air-Fried Whole Chicken delivers crispy skin and juicy meat with very little oil. This recipe uses a butterflied whole chicken, where the backbone is removed and the chicken is flattened. The method allows the chicken to cook evenly while remaining whole.
Why Butterfly an Air-Fried Whole Chicken?
Butterflying, also called spatchcocking, helps the chicken cook faster and more evenly. Removing the backbone lets the chicken lie flat inside the air fryer basket. The skin receives more direct heat, creating a crisp, golden finish while the meat stays tender and juicy.
Ingredients
- 1 whole chicken (3½ to 4 pounds)
- 2 tablespoons olive oil
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt
- Black Pepper
- 1 lemon
- 6 garlic cloves
- Lemongrass (Tanglad)
- Onion
How to Prepare
- Place the whole chicken breast-side down on a cutting board.
- Using kitchen shears, cut along both sides of the backbone and remove it.
- Turn the chicken over and press firmly on the breastbone until it lays flat.
- Pat the chicken completely dry with paper towels.
- Put a generous amount of salt to the whole chicken.
- Let it sit for an hour or so.
- Rub olive oil over the entire chicken.
- Combine the seasonings in a small bowl.
- Coat the chicken evenly with the seasoning mixture.
- Squeeze fresh lemon juice over the chicken.
- Preheat the air fryer to 360°F (182°C).
- Place the butterflied chicken skin-side up in the basket.
- Put some chopped onions, pounded garlic cloves and lemongrass underneath the chicken.
- Cook for 1 hour or until skin is golden brown.
- Check that the thickest part of the breast and thigh reaches 165°F (74°C).
- Rest the chicken for 10 minutes before serving.
Air-Fried Whole Chicken Serving Ideas
Serve the chicken with roasted potatoes, steamed vegetables, rice, or a fresh salad. The leftovers also work well in sandwiches, wraps, soups, and pasta dishes. I like making the left overs as Chicken Adobo Flakes. Additionally, I like collecting the flavorful juices released during cooking and serving them alongside the chicken. Store leftovers in the refrigerator for up to four days.
Tips for Air-Fried Whole Chicken
Patting the chicken dry creates crispier skin. Butterflying exposes more surface area to the hot air for even browning. Use a meat thermometer to ensure safe cooking. Resting the chicken before carving helps keep the juices inside the meat. Adjust the cooking time slightly for larger or smaller chickens.