Just realized you can cook a whole chicken in the air fryer without it drying out

I saw a video saying to cook a 4 pound chicken at 360 degrees for 50 minutes. I was sure the breast meat would be like rubber. I put it in breast side down for the first 30 minutes, then flipped it. The skin got super crispy and the inside was actually juicy. Has anyone else tried a whole bird, and what temp do you use?

4 comments

4 Comments

hunt.hayden3mo ago

Did you let it rest before carving, or did you just go for it right away?

drew7063mo ago

Letting it rest is non-negotiable for a good result. How long are you resting yours for? I've found the timing really changes the texture. Cutting in too early just wastes all those good juices.

gray3143mo ago

Depends on the size, but at least 10 minutes. Makes a huge difference.

rose_clark8119d ago

My standard 20-minute rest turned into a 45-minute one last week because I got distracted scrolling memes lol. Honestly, it was the juiciest steak I've ever made so maybe I should zone out more often. For the usual weekday quick cook though, I'll do 10-15 minutes and that's pushing it. Cutting in early is just a tragedy, like finding out the movie is still loading.