Recipe: https://www.skinnytaste.com/air-fryer-whole-chicken/
We made this as a Sunday Dinner. This is from Gina over at Skinnytaste, so we knew it would be good! But, we had a little trouble cooking:
I did this in my regular oven on the Air-Fry mode because my Instant Pot (with air-fryer lid) isn’t large enough for this chicken.
After it cooking for 25 minutes on each side, the breast was still raw. I’m not sure how this is possible. It came from the store refrigerated (not frozen), it sat in our refrigerator for 2 or 3 days before we marinated it. Then it sat in the marinate for a day, and out on the counter for an hour before cooking. So I’d be really surprised if it was still frozen.
After the air-frying, we put it back in on bake for another 10 minutes. I was afraid the dark meat would be overdone. So we carved it up, served the dark meat and the breasts went into the microwave to finish. Not the way I would have preferred to cook it, but it worked.
And holy cats was it delicious!! Only buttermilk and salt and pepper and it was amazing. I served it with baked potatoes (with sour cream, butter and green onions) and Brussels Sprouts. The chicken may appear burned but it is not! The Brussels on the other hand were inedible.
After eating and carving all the meat off the bones, the bones went into the instant pot with the potato skins and some seasoning and we made a nice broth.
Day two, the leftover chicken was used both as an addition to an otherwise vegetarian ravioli dish, as a main course (with gravy made from the broth) and then day 3 as a topper for salad. It remained moist (yeah, I said it) and flavorful. I don’t know if I’ll ever NOT marinate in buttermilk again.
Highly recommended. Just be sure you have a meat thermometer and be sure the breast is done.
We have this one, but it appears to be out of stock.
This one looks close to it.
Try this and let me know what you think!
Skinnytaste Recipe:
