Buttermilk-Marinated Air Fryer Whole Roasted Chicken

Name: Buttermilk-Marinated Air Fryer Whole Roasted Chicken
Prep time: 5 min
Cook time: 50 min
Total time: 1 d 55 min
Yield: 4 serving
Ingredients: 3 pound trimmed whole chicken; kosher salt; 1 pint 1% buttermilk

User Reviews

4.9

222 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Additional Time
1 d
Total Time
1 d 55 mins
Servings
4
Calories
329 kcal
Course
Dinner
Cuisine
American

Buttermilk-Marinated Air Fryer Whole Roasted Chicken

Iris Warren

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This Buttermilk-Marinated Air Fryer Whole Roasted Chicken comes out unbelievably juicy and delicious. It's so easy to make, just 3 ingredients!

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Ingredients

Servings

3 pound trimmed whole chicken
kosher salt
1 pint 1% buttermilk

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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.
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.
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.

Equipments used:

Notes

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

Nutrition Information

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Serving 1/4 chicken Calories 329kcal (16%) Carbohydrates 1g (0%) Protein 50g (100%) Fat 12.5g (19%) Saturated Fat 3.5g (18%) Cholesterol 153mg (51%) Sodium 162mg (7%) Sugar 1g (2%)