Air Pot Chicken Food

AIR FRYER ROAST CHICKEN

Air Fryer Roast Chicken image

We love the air fryer for all sorts of items, but we love it best for cooking a whole chicken. The skin renders and gets perfectly crispy while the inside stays incredibly moist and flavorful.

Provided by Food Network Kitchen

Time 1h5m

Yield 2 to 3 servings

Number Of Ingredients 7

Ingredients

Nonstick cooking spray, for the basket
1 small chicken (3 to 3 1/2 pounds)
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
3 sprigs fresh rosemary, thyme, sage or a combination
1 head garlic, cut in half to expose all the cloves
1/2 lemon

Steps:

Preheat a 3.5-quart air fryer to 370 degrees F and spray the basket with nonstick cooking spray.
Rub the outside of the chicken with the olive oil.
Sprinkle the chicken inside and outside with 1 tablespoon salt and several grinds of pepper. Fill the cavity with the herbs, garlic and lemon. Put the chicken in the basket breast-side up, pushing it down so it does not touch the top of the fryer.
Roast the chicken until it is golden and crispy and an instant-read thermometer inserted in the thickest part of the thigh, avoiding bone, reads 165 degrees F, 50 to 60 minutes.

CRISPY AIR FRYER CHICKEN THIGHS

Crispy Air Fryer Chicken Thighs image

Juicy, tender dark-meat chicken with the crispiest skin in less than twenty minutes-who could ask for anything more? Serve these lightly seasoned chicken thighs as is, or toss them while still hot with your favorite barbecue or buffalo sauce to give this quick and easy anytime meal an extra kick.

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 teaspoon granulated garlic (or garlic powder)
1 teaspoon onion powder
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
4 bone-in, skin on chicken thighs (about 2 pounds)
2 tablespoons olive oil
2 tablespoons all-purpose flour

Steps:

Mix together the granulated garlic, onion powder, thyme, paprika, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Pat the chicken dry and add to a medium bowl. Add the olive oil and half of the spice mix, then toss to combine.
Add the flour to the remaining spice mix and stir to combine. Transfer the flour mixture to a large resealable bag. Add the seasoned thighs to the bag, seal well and toss until the chicken is fully coated in the flour.
Preheat a 3.5-quart air fryer to 400 degrees F. Add the chicken thighs to the air fryer basket, skin-side down and without touching. Cook, flipping skin-side up halfway through, until an instant-read thermometer inserted into thickest part (avoiding the bone) reads 165 degrees F, about 18 minutes. Let rest for 5 minutes before serving.

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