Buttermilk Marinated Air Fryer Whole Chicken

A tender, buttermilk-marinated whole chicken finished in the air fryer for crisp, golden skin and juicy meat.

Prep Time5

Cook Time50

Total Time55

Servings: 4 servings

3 pound trimmed whole chicken
kosher salt use about 2 teaspoons for initial seasoning and 1 teaspoon to finish (total 3 tsp)
1 pint 1% buttermilk

The day before cooking, pat the 3-pound chicken dry, then season it generously all over with 2 teaspoons kosher salt; optionally truss the legs with butcher's twine. Let sit 30 minutes at room temperature.
Place the chicken in a large mixing bowl and pour in 1 pint of 1% buttermilk to coat. Cover tightly and refrigerate overnight, rotating the chicken halfway through so both sides marinate.
An hour before cooking, remove the chicken from the fridge. Lift the chicken from the buttermilk, shake off excess, and discard the marinade.
Preheat the air fryer to 350°F (if using an oven preheat to 400°F). Place the chicken in the air fryer basket breast-side down and sprinkle the top with 1/2 teaspoon kosher salt.
Air fry at 350°F for about 25 minutes, until the top is browned; then flip the chicken, sprinkle the other side with the remaining 1/2 teaspoon salt, and air fry another 25 minutes until golden and the juices run clear when pierced between thigh and leg. (If baking in the oven, roast at 400°F until golden and a knife between the leg and thigh yields clear juices, about 1 hour or longer.)
When done, transfer the chicken to a platter and let rest for 10 minutes before carving and serving.

Nutritional values provided are per serving when the whole chicken is divided by 4 without skin.
Values will differ depending on whether you eat the skin and which parts you serve.
Calories and macro values in the original notes reflect servings with skin.
Use a meat thermometer to ensure the chicken reaches a safe internal temperature.
Cooking times vary with chicken size and air fryer power.