Air Fryer Spatchcock Chicken
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!
Servings 5 servings
Calories 340kcal
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
- 1/2 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
- 1/2 teaspoon onion powder
- 1/2 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
Serving: 1serving | Calories: 340kcal | Carbohydrates: 2g | Protein: 33g | Fat: 22g