Buttermilk-Marinated Air Fryer Whole Roasted Chicken
User Reviews
4.9
Buttermilk-Marinated Air Fryer Whole Roasted Chicken
Description
The Buttermilk-Marinated Air Fryer Whole Roasted Chicken begins with seasoning a trimmed 3-pound chicken generously with kosher salt and letting it rest briefly to draw out moisture. After tying the legs if desired, the chicken is submerged in buttermilk and refrigerated overnight, which gently tenderizes the meat and softens the skin.
Before cooking, excess buttermilk is shaken off, and the chicken is placed into a suitably sized air fryer basket skin side down, seasoned again lightly on top, then air fried at 350°F. The cooking process crisps the skin evenly while retaining juicy meat inside, with doneness indicated when juices run clear near the leg joint.
Serving this roasted chicken as part of a meal offers a flavorful protein with minimal added fat. Nutritional information is provided per serving, with variations based on skin consumption and chicken part. The method offers a convenient alternative to oven roasting with less cleanup and careful temperature control.
Ingredients
- 3 pound whole chicken trimmed
- kosher salt
- 1 pint buttermilk 1% fat
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.
Notes
- Marinate the chicken in buttermilk overnight, rotating halfway for even flavor and tenderness.
- Bring the chicken to room temperature before cooking for more even cooking.
- Use an air fryer basket of at least 6 quarts to accommodate the whole chicken comfortably.
- Check doneness by inserting a knife between the leg and thigh; clear juices indicate it is cooked through.
- Nutrition varies if skin is removed; this recipe's values are per quarter chicken without skin.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 329 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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