• Set your air fryer to 350°F (175°C) and let it preheat while you prep the chicken. This helps the skin crisp up right from the start.
• Take the chicken out of its packaging and remove any giblets from the cavity. Use paper towels to thoroughly pat the chicken dry—especially the skin. This is key to getting a golden, crispy finish.
• Using kitchen twine, tie the chicken legs together. This helps the bird cook more evenly and retain moisture. Then, tuck the wings behind the back to prevent them from burning.
• Rub the entire chicken with olive oil to help the seasoning stick and the skin crisp up. Sprinkle the salt, garlic powder, onion powder, and black pepper all over the chicken, including the underside.

Cooking Instructions

• Carefully place the chicken breast-side down into the preheated air fryer basket or tray. This positioning helps render the fat and creates a beautifully browned back before flipping.
• Cook the chicken at 350°F (175°C) for 30 minutes. Avoid opening the air fryer too often—consistent heat is important for even cooking.
• After 30 minutes, use tongs to carefully flip the chicken breast-side up. Be gentle to avoid tearing the skin.
• Continue cooking for another 30 minutes, or until the thickest part of the chicken (usually the breast or inner thigh) reaches 160°F (71°C) on a meat thermometer.
• Remove the chicken from the air fryer and tent it loosely with foil. Let it rest for 5 to 10 minutes—this is crucial. During this time, the internal temperature will rise to the safe 165°F (74°C), and the juices will redistribute for extra tenderness.