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.
Notes
If you have an air fryer smaller than 5.8 quarts the chicken may not fit.
Wear cooking gloves while handling the chicken if preferred.
Be sure to wash your hands and kitchen utensils really well after handling raw chicken.
Try to season every inch of the chicken to avoid bland chicken. Use more seasoning than the recipe suggests if needed.
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.
Removing the chicken without altering the presentation can be tricky. The chicken will need to rest after cooking. If you are having trouble removing the chicken with tongs (without altering the presentation), you can always allow the chicken to cool some and then remove it with your hands.
