Ingredients
- 1 tablespoon sea salt
- 2 teaspoons ground paprika
- 1 teaspoon onion powder
- 1 teaspoon ground thyme
- 1 teaspoon ground white pepper
- ½ teaspoon ground black pepper
- ½ teaspoon cayenne pepper
- ½ teaspoon garlic powder
- 3 tablespoons vegetable oil, divided
- 1 (4 pound) whole fryer chicken, giblets removed
Directions
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Preheat an air fryer to 350 degrees F (175 degrees C) according to manufacturer’s instructions.
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Mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne, and garlic powder in a small bowl.
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Rub 1 1/2 tablespoons oil over chicken, then 1/2 of the spice mixture.
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Cook in the preheated air fryer for 30 minutes. Carefully remove chicken from the fryer. Flip chicken over; rub with remaining 1 1/2 tablespoons oil and sprinkle with remaining spice mixture.
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Return chicken to the air fryer and continue to cook until no longer pink at the bone and the juices run clear, about 30 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
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Remove chicken from the air fryer, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before carving.
