Ingredients:

  • 1 whole chicken (1.6–1.8 kg / 3.5–4 lbs), neck and giblets removed
  • 500 ml (2 cups) full-fat buttermilk
  • 2 Tbsp (30 ml) sea salt (or kosher salt)
  • 1 Tbsp (15 ml) black peppercorns, crushed
  • 4 cloves garlic, smashed
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 2 Tbsp (30 ml) olive oil or melted unsalted butter, for basting
  • 1 Tbsp (15 ml) smoked paprika
  • 1 tsp (5 ml) garlic powder
  • 1 tsp (5 ml) onion powder
  • 1 tsp (5 ml) dried oregano
  • 1 tsp (5 ml) light brown sugar (optional)
  • ½ tsp (2.5 ml) cayenne pepper (optional)
  • 1 tsp (5 ml) fine sea salt

Instructions:

  1. Prepare the Chicken (Spatchcocking): Using kitchen shears, remove the backbone of the chicken (spatchcocking). Flatten the chicken slightly so it lays even and fits well inside the air fryer basket.
  2. Combine the Marinade: In a large bowl or sturdy Ziploc bag, whisk together the buttermilk, sea salt, crushed peppercorns, smashed garlic, rosemary, and thyme.
  3. Marinate the Chicken: Place the prepared chicken into the marinade. Ensure the whole bird is submerged or turn it halfway through the resting period. Seal the bag/cover the bowl and refrigerate for 4 to 24 hours.
  4. Dry and Rest: Remove the chicken from the marinade. Pat it aggressively dry using paper towels. Let the chicken sit at room temperature for 15 minutes while you prepare the rub.
  5. Mix the Rub: In a small bowl, combine the smoked paprika, garlic powder, onion powder, oregano, brown sugar, cayenne, and fine salt.
  6. Apply the Coating: Brush the chicken all over with the olive oil or melted butter. Generously sprinkle and pat the dry rub mixture onto both sides, ensuring full coverage, especially on the breast and thighs.
  7. Preheat and Load: Preheat the air fryer to 200°C (400°F) for 5 minutes. Carefully place the chicken skin-side down in the air fryer basket.
  8. Initial Cook (Moisture): Cook skin-side down for 25 minutes at 200°C (400°F).
  9. Flip and Finish (Crisp): Carefully flip the chicken using tongs. Reduce the temperature to 180°C (350°F). Cook for an additional 35–50 minutes, checking every 15 minutes.
  10. Check Doneness: The chicken is done when the internal temperature reaches 74°C (165°F) in the breast and 80–82°C (175–180°F) in the thigh.
  11. Rest: Remove the chicken from the basket, place it on a carving board, tent loosely with foil, and allow it to rest for 15 minutes before carving.