This Air Fryer Spatchcock Chicken is an easy recipe that will show you how to butterfly a whole chicken in the air fryer on a flat surface. It cooks at an even and consistent temperature, resulting in tender and juicy meat!
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Table of Contents
What is a Spatchcock Chicken?
Have you seen all of those photos of beautiful whole chickens on social media and in magazines? The breasts are perfectly cooked and the chicken's legs look perfectly crafted. Spatchcock chicken allows the chicken to cook more evenly on a level surface. It's also sometimes called splotched chicken.
It's a cooking method that will butterfly the chicken and allow it to cook faster. With a regular roasted chicken, you typically run the risk of burning the wings and/or legs much faster than the breasts will cook. This method will help a lot with that!
To do this, you will have to remove the backbone from the chicken. This will open it up and allow it to lay flat. I like to use these cooking shears from Amazon. You can also use a knife, be careful!
You will save at least 20 minutes in comparison to roasting a chicken in the air fryer the typical way. This method is also so much better for tender meat! No overcooked chicken.
This same method will work for cornish hens!
What Type of Chicken to Use
You will want to grab a whole chicken, most will be young birds and range from 4-5 pounds. My 5.8 quart air fryer can fit a chicken up to 5 pounds. The one used in this recipe weighed 4 ½ pounds and is an organic chicken from Butcher Box.
If you have an air fryer smaller than 5.8 quarts the chicken may not fit.
Giblets Inside Chicken Cavity
Most whole chickens will come with the giblets already removed from the inner cavity of the chicken. Sometimes the butcher or store will include a pouch of the giblets for you. You can use these to make gravy, bone broth, etc.
If your chicken does not come with the giblets removed, you will have to remove them prior to air frying. (Hopefully, you will have noticed them while removing the backbone).
The giblets are the gizzards, liver, heart, etc of the chicken. (They can be pretty yucky to look at). It's important to remove them because if they have been left in a plastic bag inside the chicken while it cooks, it will melt inside the chicken. The plastic contains chemicals that can spread to the chicken.
What Type of Seasoning to Use
I recommend a couple of different ways to season the chicken. One of my favorites that only requires a handful on ingredients is Creole Seasoning, smoked paprika (great for amazing color), salt, and pepper.
You can also season it the classic way with thyme, rosemary, onion powder, garlic powder, salt, and pepper to taste.
How to Cook Spatchcock Chicken in the Air Fryer
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Pat the chicken dry.
- Place the chicken breast side down and locate the backbone of the chicken. It runs down the middle of the back and below the neck.
- Glide your sharp cooking shears or knife along the side of the backbone and cut to remove it. Do this for both sides of the backbone to remove it completely.
- Flip the chicken over and flatten the breasts of the chicken you should hear a crack. Turn the drumsticks so that they are positioned properly. I like to tuck the wings back below the breast. This helps keep them from browning quickly and is great for presentation.
- Rub the chicken in olive oil and spices.
- Air fry.
Air Fryer Temperature
I recommend 350 degrees.
Cook Time/How Long to Cook
The chicken will need to cook from 35-45 minutes until it reaches an internal temperature of at least 165 degrees. Use a meat thermometer. This is important because you don't want to guess if the chicken is done and sacrifice safety.
To test the internal temperature of the rotisserie chicken, place the thermometer in the thickest part of the chicken. This is typically the chicken thigh. You can read more about Thermometer Placement for Chicken here.
I often cook the chicken for longer than 165 degrees just to be sure every inch has cooked on the inside. You don't want to slice into the chicken and see areas that aren't cooked. You could simply place the chicken back in the air fryer, but this can be avoided.
Once the chicken has reached 165 degrees of temperature, monitor the skin and ensure it doesn't burn or overcook and use your judgment on if the chicken needs additional time.
Do You Need to Flip the Chicken?
No, that's the beauty of the spatchcock method. The chicken cooks on one side.
Allow the Chicken to Rest Before Slicing
You will need to let the chicken rest for at least 15 minutes prior to slicing. While the chicken rests, moisture is redistributed. back into the meat. If you slice into it immediately, the juice will run out and you will end up with dry chicken. You can read more about the Science of Resting Meat here.
How to Store Leftovers
Leftover chicken can be stored in the fridge tightly sealed for 3-4 days. I love to use leftovers to make my Chicken Salad Recipe.
How to Reheat
The best way to reheat the chicken is in the air fryer. That will help keep it from drying out. Dark meat (richer in flavor and retains moisture) tends to be better for leftovers. If you know you are planning to have leftovers, maybe eat the breasts and wings first.
Freezer Tips
You can freeze the chicken, tightly sealed, for up to 4 months.
Pair With These Side Dish Recipes
Bacon Ranch Pasta Salad
Roasted Ranch Potatoes
Air Fryer Green Beans
Air Fryer Asparagus
Air Fryer Roasted Potatoes
Air Fryer Glazed Carrots
Creamy Ranch Mashed Potatoes
Air Fryer Lobster Tails
More Air Fryer Main Dish Recipes
Air Fryer Chicken Parmesan
Air Fryer Cornish Hens
Air Fryer Fried Chicken Wings
Air Fryer Chicken Thighs
Air Fryer Chicken Sandwich
Air Fryer Frozen Chicken Wings
Air Fryer Cornish Hens
Air Fryer Chicken Kebabs
Air Fryer Chicken Tenders
Air Fryer Buffalo Wings
Creamy Lemon Chicken Pasta
Nashville Hot Chicken Tenders
Air Fryer Roast Beef
Pair with my Dry Rub for Chicken, Southern Chicken Spaghetti or Air Fryer Frozen Burgers.
Air Fryer Spatchcock Chicken
Ingredients
- 4.5-5 pound whole chicken Ensure the giblets have been removed.
- 1 tablespoon olive oil Use enough to completely cover the chicken.
Creole Seasoned Chicken
- ½ tablespoon Creole Seasoning
- 1 teaspoon Smoked Paprika
- salt and pepper to taste
Traditional Chicken Seasoning and Rub (You can use your favorite store-bought chicken rub if you wish).
- 1 teaspoon ground thyme
- 1 teaspoon ground rosemary
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- salt and pepper to taste
Instructions
- Ensure the giblets have been removed from the inside of your chicken.
- Pat the chicken dry. This is important because it will help the spices adhere to the chicken for optimal flavor.
- Place the chicken breast side down and locate the backbone of the chicken. It runs down the middle of the back and below the neck.
- Glide your sharp cooking shears or knife along the side of the backbone and cut to remove it. Do this for both sides of the backbone to remove it completely.
- Flip the chicken over and flatten the breasts of the chicken you should hear a crack. Turn the drumsticks so that they are positioned properly. I like to tuck the wings back below the breast. This helps keep them from browning quickly and is great for presentation.
- Rub the chicken down with olive oil and sprinkle the spices throughout. Rub the spices into the chicken.
- Air fry for 35-45 minutes on 350 degrees.
- Your cook time will vary based on the size chicken you have and the air fryer you use. You will need to test if the chicken is done by using a meat thermometer. Insert the thermometer into the thickest area of the chicken. This is often the thigh. Ensure the temperature has reached a minimum of 165 degrees. I typically test multiple areas of the chicken to be safe. (See notes.)
- Allow the chicken to rest for at least 15 minutes prior to slicing. I allow it to rest in the air fryer basket outside of the air fryer unit.
Video
Notes
- Use enough spices to ensure the chicken is fully coated. Adjust and add more if necessary.
- The best way to flatten the breast bone is to snip the cartilage. With the back exposed after you remove the backbone, you will see a white area near the breast of the chicken. Use a knife or shears to snip the cartilage of this white area of the breast. It will allow the breast to lay flat immediately.
- You will not need to flip the chicken while cooking.
- I often cook the chicken for longer than 165 degrees just to be sure every inch has cooked on the inside. You don't want to slice into the chicken and see areas that aren't cooked. You could simply place the chicken back in the air fryer, but this can be avoided. Once the chicken has reached 165 degrees of temperature, monitor the skin and ensure it doesn't burn or overcook and use your judgment on if the chicken needs additional cook time.
- You will need to let the chicken rest for at least 15 minutes prior to slicing. While the chicken rests, moisture is redistributed. back into the meat. If you slice into it immediately, the juice will run out and you will end up with dry chicken.
Nutrition (displayed with net carbs)
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Dan says
We made this easy spatchcock whole chicken recipe in the air fryer with traditional chicken rub, it turned out fantastic. Wouldn't change a thing. Removing the backbone is easy and makes the bird much easier to cook. As Brandi points out, differences in weight and air fryers make the cooking time variable. We had a larger 5.5# bird in the Cosori 5.8 qt and it took almost an hour at 350F to reach greater than 165F in all parts. Temerature probing is absolutely essential as Brandi states in the recipe. By using 350F, nothing burned or was overcooked. The meat was tender and fairly moist. This will now be our "go to" for whole chickens, spatchcocked in the air fryer!
staysnatched says
Thanks for sharing! I'm glad to hear it will be a go-to!
Edith says
I love that I can now make a whole chicken in my air fryer versus the oven. The chicken came put moist and delicious! Kids even asked for seconds. Thank you for another delicious recipe!
staysnatched says
Wonderful! I'm so glad you enjoyed it!
Shunta Grant says
This is the easiest and most simple recipe. The chicken was PERFECT. moist. Crispy outside. Thought we could make it last for two nights but we devoured it. And for real I cannot emphasize enough how fast and easy this was. Adding to our rotation for meals!
staysnatched says
Yay! Glad to hear it will be in the rotation.
Cassandra H says
My son will not touch any sort of meat aside from seafood and rotisserie chicken. I made this and it was absolutely AMAZING. I gave it to him and he knew instantly that it wasn't the store bought bird because Mr Picky said, "Mom. This isn't rotisserie chicken. It's too good!" Thanks for an amazing recipe. It was seasoned perfectly and very moist. Everyone went back for seconds and I'm actually excited to eat the leftovers!!!
staysnatched says
I'm so glad to hear it!
Robin says
Let me just say, “ya girl eating good!” This was my first time cooking a whole chicken and my family was like, no more Costco rotisserie chicken… you did that. My chicken was flavorful and juicy! Thank you for helping me become confident in my cooking abilities!
staysnatched says
haha! Love it!
Katye Brzozowski says
I prepared this for Christmas Eve dinner and I have NEVER received so many compliments on a chicken in my life. I used the traditional seasoning and the rosemary is just the perfect taste especially from the air fryer. 10000/10.
staysnatched says
Wonderful! I love to hear that.
Carnyel Curry says
Another winning recipe with great information & notes to help perfect it. We've never spatchcocked a chicken but the video and pictures made it easy breezy. Brandi is always helping us level up the game!
staysnatched says
I'm glad the notes were helpful!
Ashley says
This is THE way to air fry a chicken! It turned out fantastic. I really appreciated the supplemental video you made being a first time spatch cooker too. Thanks again for another new family staple recipe.
staysnatched says
I’m glad to hear it will be a staple!
Connie Crossley says
Cooktime was longer but that was stated. Chicken was great! Juicy on the inside, crunchy on the outside, and the seasoning had my tastebuds going crazy! Will be adding this to my recipe list!
staysnatched says
Glad to hear it will be on the list.
Anonymous says
This was the best roast chicken ever! Thank you so, so much!
staysnatched says
You're welcome! I'm glad you enjoyed it.
Erin Lee says
I finally worked up the nerve to spatchcock a chicken myself. I appreciate the video. My teenage son said the chicken was bussin bussin.
Shunta says
This has to be one of the easiest most delicious chicken recipes I’ve ever tried. The chicken is SO juicy and flavorful. It’s a great way for me to try new seasoning because you taste it so vibrantly on the chicken. Brandi breaks down the how to simply and visually! If you haven’t made this one, make it your next stay snatched recipe! I love it!
staysnatched says
So glad you loved it!
Vika says
Great!
Marni says
Are we using the air fryer setting here? My fryer has settings for air fry roast bake and a couple I wouldn't use ever so I'm wondering about this setting.im planning to do this this weekend.
staysnatched says
I don't have that function. I assumed you want to use air fry.