How To Make Buttermilk-Marinated Air Fryer Whole Roasted Chicken
This three-ingredient roasted chicken is cooked completely in an air-fryer. The buttermilk marinade ensures that the meat comes out juicy every time.
Serves:
Ingredients
- 3lbswhole chicken,trimmed
- kosher salt
- 1pint1% buttermilk
Instructions
-
The day before cooking the chicken, season the chicken generously with 2 teaspoons kosher salt and let it sit for 30 minutes. Tightly tie together the legs of the chicken with a piece of butcher’s twine.
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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 halfway so both sides get marinated.
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Remove the chicken from the fridge 1 hour before cooking, then remove the chicken from the buttermilk, shaking the excess and discarding the buttermilk.
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When ready to cook, preheat the air fryer to 350 degrees F for 3 minutes. Transfer the chicken to the air fryer basket (at least 5.8 quarts) belly side down. Season the top of the chicken with ½ teaspoon salt.
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Air fry for about 25 minutes, until the top of the chicken is browned, then flip over, season the other side with remaining ½ teaspoon salt and cook 25 minutes, until golden and crisp and brown all over and the juices run clear when a knife is inserted down to the bone between the leg and the thigh.
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When the chicken’s done, remove it to a platter and let it rest for 10 minutes before carving and serving.
Nutrition
- Calories:Â 780.42kcal
- Fat:Â 52.31g
- Saturated Fat:Â 15.33g
- Trans Fat:Â 0.33g
- Monounsaturated Fat:Â 21.54g
- Polyunsaturated Fat:Â 11.03g
- Carbohydrates:Â 5.87g
- Sugar:Â 5.87g
- Protein:Â 67.33g
- Cholesterol:Â 260.05mg
- Sodium:Â 1075.99mg
- Calcium:Â 179.90mg
- Potassium:Â 828.07mg
- Iron:Â 3.13mg
- Vitamin A: 156.63µg
- Vitamin C:Â 6.67mg
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