This is the best air fryer whole chicken recipe you will find! The chicken stays juicy, quicker than the oven, the skin is crisp, and you'll only need simple ingredients.
Remove the chicken from the packaging. Remove the neck and/or giblets from the cavity of the chicken. Rinse and pat dry with paper towels.
In a small bowl, combine salt, seasoned salt, pepper, garlic and onion powder, and smoked paprika.
Drizzle olive oil over the chicken and rub into the skin.
Sprinkle ⅓ of the seasoning on one side of the chicken and ⅓ of the seasoning on the other side, rubbing the seasoning all over the exterior of the chicken and inside the cavity. (Reserve the remaining seasoning.)
Place the chicken in the air fryer, breast side down. Fold the wings behind the chicken. Close the air fryer drawer/door and cook at 350°F for 30 minutes.
Turn the chicken breast side up. Tie the legs with kitchen twine, if desired, and sprinkle the reserved seasoning over the breast and legs.
Cook an additional 25-30 minutes, until the internal temperature of the chicken registers 165°F.
Leave the chicken to rest 5-10 minutes before carving.
Notes
Storage:Store leftovers in the fridge for 2-3 days. Freeze for up to 1 month in a freezer bag.Notes:A 5 pound chicken fits great in my air fryer, but if yours is smaller, follow the same recipe and go with a smaller chicken.If the chicken is too big or gets stuck when putting it in the air fryer, push down the breast bone to flatten.Tying the legs and tucking the wings keep those parts of the chicken from getting dry.