This Buttermilk Marinated Air Fryer Whole Chicken is incredibly juicy, delicious, and super easy to make with just 3 ingredients!
air fryer whole chicken
This easy weekday whole chicken air fryer recipe is crispy, delicious and family friendly! So good, you’ll want to make it again and again! Of all my air fryer recipes, this has become a weekly staple, if you don’t have an air fryer, bake this in the oven or try this Oven Roast His Chicken with Lemon and Rosemary. Please try. More air fryer chicken recipes you’ll have to make, this juicy air fryer chicken breast, these kid-friendly air fryer chicken tenders, and these delicious air fryer chicken thighs.
This Air Fryer Whole Roast Chicken recipe was inspired by Samin Nosrat’s recipe salts, fats, acids, heatThis recipe is so good that I make it every week when I don’t feel like cooking.It’s as easy as buying a rotisserie chicken. A recipe inspired by southern fried chicken marinates the whole chicken in buttermilk overnight before cooking. Instead of frying, bake the chicken in the oven. But an air fryer is much faster and doesn’t heat up your kitchen. Serve with a simple summer tomato salad, chopped feta cheese salad, and cabbage coleslaw.
How to cook a whole chicken in an air fryer
To cook a whole chicken in an air fryer, you will need:
1 whole chicken, about 3 pounds, air fryer large enough to roast a whole chicken – at least a 6-quart basket, your favorite seasonings (salt, pepper, herbs, etc.) and buttermilk.
- Rub the chicken with salt and coat it all over.
- Marinate in buttermilk in the refrigerator for a few hours or overnight, flipping halfway through.
- When the air fryer is ready, remove it from the buttermilk, pat dry, and let it come to room temperature an hour before.
- Place the chicken in the bottom of the air fryer basket, starting chicken breast side down.
- Cook chicken at 350F for 25 minutes per side or until internal temperature reaches 165 degrees F.
- Let chicken rest for 10 minutes before carving and serving.
How long should you cook chicken in an air fryer?
For a 3-pound chicken, it takes about 25 minutes to cook one side at 350F. We recommend using a meat thermometer to ensure the chicken is cooked to the correct temperature.
Buttermilk as a chicken marinade
Buttermilk is often used as a marinade for chicken because it contains lactic acid, which helps tenderize meat. This makes the chicken more tender and flavorful. The acids in buttermilk also help break down the proteins in the chicken, helping the marinade to penetrate the meat more effectively.
In addition to its tenderizing properties, buttermilk adds moisture and body to chicken, preventing it from drying out during cooking.
To use buttermilk as a marinade, simply soak the chicken in a mixture of buttermilk and your favorite seasonings for a few hours or overnight. . When the chicken is ready to cook, remove it from the marinade and cook as desired.
- This recipe is simple with just three ingredients, but if you want more spice, you can add garlic powder, onion powder, paprika, thyme and oregano.
- Leftover chicken can be stored in an airtight container in the refrigerator and is perfect for salads the next day.
- Use the leftover carcass to make chicken stock.
Other Air Fryer Chicken Recipes
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Buttermilk marinade Air fryer Whole roast chicken
This buttermilk-marinated air-fried whole roast chicken is incredibly juicy and delicious. Super easy to make, only 3 ingredients!
- 3 lb whole chicken trimmed
- kosher salt
- 1 pint buttermilk 1%
The day before cooking the chicken, generously season the chicken with 2 teaspoons of kosher salt and let stand for 30 minutes. Optional: Tie the chicken legs securely with butcher’s twine.
Place the chicken in a large mixing bowl (large enough to hold the chicken) and pour in the buttermilk. Cover tightly and refrigerate overnight, turning the chicken half to marinate on both sides.
Remove the chicken from the refrigerator an hour before you plan to cook it, remove the chicken from the buttermilk, shake excess and discard the buttermilk.
When you’re ready to cook, transfer the chicken, belly side down, to an air fryer basket (at least 6 quarts). Season the top of the chicken with 1/2 teaspoon salt.
Fry in a 350F oven for about 25 minutes, until chicken is browned on top. Then flip over, season with the remaining 1/2 teaspoon salt, and cook until golden brown and crisp on all sides and juices run clear, 25 minutes. Insert the knife up to the bone between the leg and thigh.
Once the chicken is done, transfer it to a platter and let it rest for 10 minutes before carving and serving.
To bake in the oven, insert a knife into the bone between the leg and thigh, and bake at 400F until golden and crisp brown throughout and juices run clear, about an hour or more if desired.
Nutritional value per serving per peel: Calories: 426 · Protein: 46g · Carbs: 1g · Dietary Fiber: 0g · Total Sugars: 1g · Total Fat: 25.5g · Saturated Fat: 7g · Cholesterol: 144mg · Sodium: 153mg
Note: Cooking time may vary depending on chicken size and air fryer power. We recommend using a meat thermometer to ensure the chicken is cooked to the correct temperature.
Serving: 1/4 chicken, calorie: 329kcal, carbohydrate: 1g, protein: 50g, thick: 12.5g, saturated fat: 3.5g, cholesterol: 153mg, sodium: 162mg, sugar: 1g
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