Ingredients:

  • 1 Whole Chicken (3.5–4 lb / 1.5–1.8 kg), trussed or secured with twine
  • 2 cups (480 ml) Buttermilk (full-fat preferred)
  • 2 Tbsp Kosher Salt (plus extra for final seasoning)
  • 1 tsp Black Pepper (freshly ground, plus extra for final seasoning)
  • 4 cloves Garlic, smashed or minced
  • 3 sprigs Fresh Rosemary
  • 4 sprigs Fresh Thyme
  • 1 tsp Smoked Paprika
  • 2 Tbsp Softened Unsalted Butter (or olive oil)
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder

Instructions:

  1. Prep the Chicken: Pat the whole chicken thoroughly dry with paper towels. Remove any giblets from the cavity. Lightly truss the legs together with kitchen twine and tuck the wing tips under the breast.
  2. Mix the Marinade: In a bowl or large zip-top bag, combine the buttermilk, 2 Tbsp kosher salt, pepper, smoked paprika, smashed garlic, rosemary, and thyme.
  3. Marinate: Place the chicken into the buttermilk mixture, ensuring it is fully submerged or coated. Seal and refrigerate for a minimum of 4 hours, and ideally 12 to 24 hours.
  4. Dry and Season: Remove the chicken from the marinade and discard the used marinade. Pat the chicken absolutely bone dry using paper towels. A dry surface is vital for crispy skin.
  5. Apply the Rub: In a small bowl, combine the softened butter, onion powder, and garlic powder. Rub this mixture evenly all over the skin of the dried chicken.
  6. Final Seasoning: Sprinkle the entire chicken liberally with extra kosher salt and freshly ground black pepper.
  7. Preheat: Preheat the air fryer to 200°C (400°F) for 5 minutes.
  8. Initial Crisp (High Heat): Carefully place the chicken breast-side up into the air fryer basket. Cook at 200°C (400°F) for 15 minutes to initiate crisping.
  9. Sustained Cooking (Medium Heat): Reduce the heat to 160°C (320°F). Continue cooking for 45–60 minutes. Halfway through, lightly check the colour. If the skin is browning too quickly, cover the breast loosely with a small piece of foil.
  10. The Flip (Optional but Recommended): After 45 minutes total cooking time, if your chicken fits, carefully flip the chicken over onto its breast to ensure the underside cooks evenly. Continue cooking for the remaining time.
  11. Test for Doneness: Insert the digital thermometer into the thickest part of the thigh (avoiding the bone). The chicken is done when the internal temperature reaches 74°C (165°F).
  12. Rest: Remove the chicken immediately and transfer it to a carving board. Tent loosely with foil and allow it to rest for a full 15 minutes. This step is non-negotiable for juicy meat. Carve and Serve.