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Buttermilk Marinated Air Fryer Whole Roasted Chicken

This Buttermilk-Marinated Air Fryer Whole Roasted Chicken comes out unbelievably juicy and delicious. It’s so easy to make, just 3 ingredients!A delicious, family-friendly chicken dish you’ll want to make again and again! Out of all my air fryer recipes, this one has become a weekly staple because it’s so easy. You can see more air fryer recipes here.This Air Fryer Whole Roasted Chicken recipe was adapted from Samin Nosrat’s Salt, Fat, Acid, Heat. It’s so good I’ve been making it weekly on those nights I don’t feel like cooking because it’s effortless. Her recipe, inspired by Southern fried chicken which is marinated overnight in buttermilk before frying, uses a whole chicken instead, no deep frying and no flour. She bakes hers in the oven, but the air fryer is so much much faster, and bonus no heating up the kitchen. The buttermilk and salt tenderizes the meat making the chicken so juicy chicken, with beautifully browned skin. Serve it alongside a simple summer tomato salad, chopped Feta salad or quick cabbage slaw.How to Cook a Whole Chicken In an Air FryerFor best results marinate the chicken 24 hours.You’ll need an air fryer with a large enough basket to hold the chicken. I used the Skinnytaste Vremi Air Fryer which has a 5.8 quart basket.If you don’t have a large air fryer, you can make this recipe with on the bone chicken breast with skin. Reduce the cook time as needed.More Air Fryer Chicken RecipesButtermilk-Marinated Air Fryer Whole Roasted ChickenPrep Time: 5 minsCook Time: 50 minsMarinate Time: 1 dTotal Time: 1 d 55 minsThis Buttermilk-Marinated Air Fryer Whole Roasted Chicken comes out unbelievably juicy and delicious. It’s so easy to make, just 3 ingredients!3 pound trimmed whole chickenKosher salt1 pint 1% buttermilkThe day before you want to cook 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.Place the chicken in a large mixing bowl (large enough to hold the chickeand 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, preheat the air fryer 350 3 minutes. Transfer the chicken to the air fryer basket (at least 5.8 quart) belly side down. Season the top of the chicken with 1/2 teaspoon salt.Air fry 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.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.Serving: 1/4 chicken, Calories: 329kcal, Carbohydrates: 1g, Protein: 50g, Fat: 12.5g, Saturated Fat: 3.5g, Cholesterol: 153mg, Sodium: 162mg, Fiber: 0g, Sugar: 1g posted July 8, 2019 by GinaDon’t Miss a Recipe!Get new free recipes and exclusive content delivered right to your inbox:

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