Description
I’m new to the air fryer game, and I generally try to avoid jumping on the latest cooking appliance fad as my kitchen shelves are FULL! However, after reading raving reviews, I purchased a Cosori 6 qt fryer. I discovered the basket size is perfect for a spatchcock chicken. I cooked my first chicken for 45 minutes at 380 degrees and was dismayed when I opened it after the cooking time. Due to the sugar in the brine, the skin was black, and I thought I had ruined it. But then I cut into it, and it was so juicy and tender that we inhaled the whole thing. It’s now my favourite way to cook our seasoned spatchcock chickens and also happens to be the easiest.
Ingredients
Instructions
- Remove a Lepp’s Spatchcock, Brined Chicken from the package.
- Place chicken skin side up in the air fryer.
- Add more Triple Smoke, Canadian Smoke, if you love to season generously.
- Set the timer for 45 minutes at 390 degrees.
- With a meat thermometer, check the internal temperature in the thickest part of the thigh to ensure it measures 165 degrees.
- Allow it to rest for 10-15 minutes before you carve it, giving the juices time to reabsorb back into the meat rather than spilling all over your cutting board.
- Carve and enjoy!