Just got my first perfect roast chicken from the air fryer

I've been trying to do a whole chicken in my air fryer for about a month now, and yesterday it finally came out right. The skin was crispy all over and the meat was juicy, which never happened before. I figured out that I needed to dry the chicken skin really well with paper towels and let it sit in the fridge for an hour uncovered. Also I cooked it at 375 for 45 minutes then flipped it for another 15, which was way better than my usual constant temperature. Has anyone else had trouble getting the breast meat to stay moist while the legs finish cooking?

2 comments

2 Comments

michaelrodriguez18d ago

That part about drying the skin and letting it sit in the fridge uncovered is the real secret. My buddy tried the same thing after he kept getting soggy skin for weeks, and he told me he even pointed a little desk fan at the chicken for about 20 minutes before cooking. Said it was the crispiest bird he ever made, but he still had to tent the breast with foil halfway through so the legs could catch up without drying out the white meat. Just a little extra tip from his messy kitchen experiments.

parker_foster5318d ago

Desk fan is a pro move honestly. I started doing the same thing after seeing a video where a guy used a hair dryer on cold setting for a few minutes before roasting. For me though, I found that patting it dry, salting it, then leaving it uncovered in the fridge for a full 24 hours does the trick way better than just a few hours. The fan trick for 20 minutes before cooking is smart though, I might have to steal that one.