Ingredients

The following ingredients have 4 Servings
  • 3 pound trimmed whole chicken
  • Kosher salt
  • 1 pint 1% buttermilk

Instruction

  • 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.
  • 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.