Buttermilk-Marinated Air Fryer Whole Roasted Chicken
This Whole Roasted Chicken, marinated in buttermilk and cooked in an air fryer, is incredibly tender and bursting with flavor. With just three simple ingredients, preparing this dish couldn’t be easier!
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Ingredients
- 3 pound trimmed whole chicken
- Kosher salt
- 1 pint 1% buttermilk
Equipment Needed
- Air Fryer
Instructions
- 1
The day prior to cooking the chicken, generously sprinkle 2 teaspoons of kosher salt over the entire bird and allow it to rest for 30 minutes. If desired, you can secure the chicken legs together using a piece of butcher's twine for a more uniform shape.
- 2
Position the chicken in a sizable mixing bowl that can accommodate it comfortably, then pour the buttermilk over it. Seal the bowl tightly and place it in the refrigerator overnight, turning the chicken halfway through to ensure both sides are evenly marinated.
- 3
Take the chicken out of the refrigerator one hour before you intend to start cooking. Remove it from the buttermilk, shaking off any excess, and discard the remaining buttermilk.
- 4
When you're ready to begin cooking, place the chicken in the air fryer basket (which should be at least 6 quarts) with the breast side facing down. Sprinkle the top with 1/2 teaspoon of salt.
- 5
Air fry at 350°F for approximately 25 minutes, or until the top is golden brown. Then, flip the chicken over, season the other side with the remaining 1/2 teaspoon of salt, and continue cooking for another 25 minutes, until the skin is crispy and brown, and the juices run clear when you insert a knife into the joint between the leg and thigh.
- 6
Once the chicken is fully cooked, transfer it to a serving platter and allow it to rest for 10 minutes before carving and serving.
- 7
For oven baking, preheat to 400°F and cook the chicken until it is golden, crisp, and brown all over, with juices running clear when you cut into the joint between the leg and thigh, which will take about 1 hour or longer if necessary.
Nutrition Information
Notes & Tips
- Nutritional values are based on the whole chicken divided by 4 with no skin. Values will differ depending on what part of the chicken you eat, and if you eat the skin or not. Points will also vary with and without the skin, and which part of the chicken is consumed.
- Nutrition Values per serving with skin: Calories: 426 · Protein: 46g · Carbohydrate: 1g · Dietary Fiber: 0g · Total Sugars: 1g · Total Fat: 25.5g · Saturated Fat: 7g · Cholesterol: 144mg · Sodium: 153mg