Spatchcocked Chicken
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Spatchcocking a chicken cuts the cooking time by about 30% because the meat cooks evenly. The result is crisp skin and juicy meat all over. Find out how to spatchcock a chicken and air fry it to perfection.
Ingredients
- 1 whole chicken (3 to 4 lbs)
- 1 tablespoon oil
- Salt, pepper, and your seasoning of choice
- Kitchen shears
Season it upPairs with Lemon Herb, Classic BBQ Rub, Simple Salt & Pepper, or Herbs de ProvenceSee all seasonings →
Steps
- 01Place the chicken breast-side down on a cutting board. Using heavy kitchen shears, cut along both sides of the backbone and remove it entirely. Save it for stock.
- 02Flip the chicken breast-side up. Press down firmly on the breastbone with the heel of your hand until it cracks and the chicken lays flat. You'll hear and feel it crack. That's correct.
- 03Pat the flattened chicken dry. Rub with oil and season generously on both sides.
- 04Ready for the air fryer, skin-side up. The flattened shape means the whole bird is the same thickness, so it cooks evenly.
Spatchcocking cuts the cook time by roughly 30% compared to a whole bird because the meat is uniform thickness. No more dry breast and undercooked thighs. Everything finishes at the same time. The skin also crisps better because it's all facing the heat source instead of half being tucked underneath. This is the superior way to air fry a whole chicken.
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How to Air Fry It
- 01Preheat air fryer to 360°F (182°C).
- 02Pat the chicken completely dry with paper towels.
- 03Rub with oil and the Simple Salt & Pepper, Lemon Herb, or Herbs de Provence seasoning.
- 04Place chicken breast-side down in the basket.
- 05Cook for 30 minutes, then carefully flip breast-side up.
- 06Cook for another 15-20 minutes until internal temp reaches 165°F (74°C).
- 07Let rest for 10 minutes before carving.
Lightly spray the basket or tray before cooking.
Recipe Notes
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Season it up
Pairs well
Meal Prep
Stores 4 days refrigerated. Carve before storing. Reheat pieces at 350°F (175°C) for 5-6 minutes. Skin won't be as crispy but meat stays moist.
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