1 tbsp sea salt
2 tsp ground paprika
1 tsp onion powder
1 tsp ground thyme
1 tsp ground white pepper
½ tsp ground black pepper
½ tsp cayenne pepper
½ tsp garlic powder
3 tbsp vegetable oil
4 lb fryer chicken, giblets removed
Preheat an air fryer to 350 degrees F (175 degrees C) according to manufacturer’s instructions.
Mix salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne, and garlic powder together in a small bowl.
Rub half of the oil over chicken, then half of the spice mixture.
Cook in the preheated air fryer for 30 minutes. Carefully remove chicken from the fryer.
Flip chicken over. Oil the other side and sprinkle with remaining spice mixture. Return to the air fryer and continue to cook until no longer pink at the bone and the juices run clear, which takes 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).
Remove from the fryer, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
Sugar: 1g
:
Calcium: 25mg
Calories: 318kcal
Carbohydrates: 1g
Cholesterol: 109mg
Fat: 22g
Fiber: 1g
Iron: 2mg
Monounsaturated Fat: 9g
Polyunsaturated Fat: 5g
Potassium: 303mg
Protein: 27g
Saturated Fat: 6g
Sodium: 1265mg
Trans Fat: 1g
Vitamin A: 608IU
Vitamin C: 3mg
