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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?
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hunt.hayden6mo ago
Did you let it rest before carving, or did you just go for it right away?
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drew7066mo 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.
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gray3146mo ago
Depends on the size, but at least 10 minutes. Makes a huge difference.
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rose_clark814mo 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.
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