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Recipe Category: Chicken
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Ingredients
Serves 4 to 6
- 2 tablespoons olive oil
- 2 tablespoons paprika
- 1 teaspoon dry mustard powder
- 1 tablespoon sea salt
- 2 teaspoons coarsely ground black pepper
- 1 (6½-pound) chicken
- 1 tablespoon cornstarch
- 1 tablespoon water
Method
- Pre-heat the air fryer to 350ºF
- Combine the olive oil, paprika, mustard powder, sea salt and black pepper and brush the spice mixture all over the chicken
- Transfer the chicken to the air fryer basket, breast side up
- Air-fry at 350ºF for 30 minutes
- Turn the chicken over and air-fry for another 20 minutes
- When the time is up, turn the chicken back over so that the breast side is up, and air-fry for an additional 10 minutes to crisp the skin
- The internal temperature of the chicken should be 165ºF
- Remove the chicken from the air fryer basket and let it rest on a cutting board for 10 minutes
- Meanwhile, pour the drippings from the bottom of the air fryer drawer into a clear measuring cup, a clear bowl or a fat separator
- Let the drippings sit for a few minutes so that the fat rises to the surface
- Skim the fat off the top of liquid and pour the flavorful drippings into a saucepan
- Mix the cornstarch and water together in a small bowl and add to the drippings in the saucepan
- Bring the liquid to a boil to thicken and season to taste with salt and freshly ground black pepper
- Carve the chicken and serve with the gravy
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