BUTTERMILK-MARINATED AIR FRYER WHOLE ROASTED CHICKEN
329 Cals 50 Protein 1 Carbs 12.5 Fats
PREP TIME:5 mins
COOK TIME:50 mins
MARINATE TIME:1 d
TOTAL TIME:1 d 55 mins
YIELD:4
COURSE:Dinner
CUISINE:American
This Buttermilk-Marinated Air Fryer Whole Roasted Chicken comes out unbelievably juicy and delicious. It’s so easy to make, just 3 ingredients!
INGREDIENTS
- 3 pound trimmed whole chicken
- Kosher salt
- 1 pint 1% buttermilk
INSTRUCTIONS
- The day before you want to cook the chicken, season the chicken generously with 2 teaspoons kosher salt and let it sit for 30 minutes. Optional: tightly tie together the legs of the chicken with a piece of butcher’s twine.
- Place the chicken in a large mixing bowl (large enough to hold the chicken) and pour in the buttermilk. Cover tight and refrigerate overnight rotating the chicken half way so both sides gets marinated.
- Remove the chicken from the fridge an hour before you plan to cook it, then remove the chicken from the buttermilk shaking excess and discarding the buttermilk.
- When ready to cook, transfer the chicken to the air fryer basket (at least 6 quart) belly side down. Season the top of the chicken with 1/2 teaspoon salt.
- Air fry 350F about 25 minutes, until the top of the chicken is browned, then flip over, season the other side with remaining 1/2 teaspoon salt and cook 25 minutes, until golden and crisp and brown all over and the juices run clear when you insert a knife down to the bone between the leg and the thigh.
- When the chicken’s done, remove it to a platter and let it rest for 10 minutes before carving and serving.
Oven Version
- To bake in the oven, bake 400F until golden and crisp and brown all over and the juices run clear when you insert a knife down to the bone between the leg and the thigh, about 1 hour or longer if needed.
Serving: 1/4 chicken, Calories: 329kcal, Carbohydrates: 1g, Protein: 50g, Fat: 12.5g, Saturated Fat: 3.5g, Cholesterol: 153mg, Sodium: 162mg, Sugar: 1g
