It's incredibly easy to cook a spatchcock chicken in the air fryer, and the results are truly exceptional! The skin is perfectly crispy, and the meat is tender and juicy. Ready to serve in about 45 minutes and is made with three ingredients.
The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
A roasted chicken is one of my favorite comfort foods, but I don't always have the time to make it. This air-fried spatchcock chicken is a great, hassle-free way to cook a whole chicken, and the results are excellent!
Super quick and easy to prep, this chicken is perfect for a family meal, and the cooking time is pretty hands-off. I'm confident you'll love this recipe!
Be sure to check out my other air fryer recipes, such as Air Fryer Sausage and Peppers and Air Fryer Lemon Garlic Shrimp.
A Quick Look at the Ingredients
Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.
- A whole chicken - my suggestion is to find one that is about 4 pounds or smaller. A chicken bigger than that may have a hard time fitting in your air fryer.
- Oil - Any high-heat cooking oil will work here. I usually use light-tasting olive oil.
- Seasoning - I use dry seasoning, usually a homemade blend of either Chicken seasoning or Cajun seasoning.
How to Make Air Fryer Spatchcock Chicken
Spatchcock the chicken by removing the backbone and any excess fat, cracking the breast bone, and flipping the chicken so it lies flat.
Dry the chicken with paper towels. Season the chicken with oil and seasoning, ensuring that the entire chicken is covered and that the seasoning is applied under the skin.
Place the chicken in the air fryer basket, breast side up, ensuring it lies flat in the basket.
Air fry at 360°F for 35-40 minutes, until a quick-read thermometer inserted in the thickest part of the thigh registers 165°F.
Remove from the air fryer and allow to rest for 15 minutes before cutting. Serve and enjoy.
Why spatchcock a chicken?
By removing the backbone of the chicken, you can flatten it out, allowing it to cook evenly all the way through and much quicker than if it were cooked whole. It's an excellent, foolproof method for cooking breast and thigh meat simultaneously, ensuring that neither dries out.
Can you make this recipe in the oven?
I love making this recipe in the air fryer because the skin gets super crispy with minimal effort. If you don't have an air fryer, you can roast the chicken in the oven at 400°F for approximately 40-45 minutes. To get the crispy skin, you may need to place it under the broiler for a few minutes.
What do you serve it with?
This air-fried spatchcock chicken is great to serve with a variety of vegetables and potato side dishes, and the leftovers are delicious the next day, served over a fresh salad. Try it with:
- Buttery Instant Pot Green Beans and Potatoes
- Southern Candied Sweet Potatoes
- Air Fryer Carrots (Sweet or Savory)
- Roasted Cauliflower and Sweet Potato Recipe
Recipe Notes and Tips
- The size of your chicken and the type of air fryer you use will determine the cook time. For smaller chickens, start checking around 30 minutes after they are placed in the coop. Larger chickens may need a longer cook time.
- Season all over the chicken, including under the skin.
- I used a 5.8-qt air fryer for this chicken.
- Let the chicken rest for at least 15 minutes before carving. This allows the juices to redistribute.
More Air-Fried Chicken Recipes
- 15 Easy Air Fryer Chicken Recipes
- Crispy Korean Air Fried Chicken Wings
- Fried Chicken Tacos (Air Fryer)
- Air Fryer Fried Chicken
- Sticky BBQ Air Fryer Chicken Legs
Watch this video tutorial and see how I make this chicken from start to finish.
Air Fried Spatchcock Chicken
Ingredients
- 4 lb whole chicken giblets removed
- 3- Tablespoon of oil
- 3-4 Tablespoon of chicken seasoning or another seasoning of your choice.
Instructions
- Spatchcock the chicken by removing the backbone and any excess fat, cracking the breast bone, and flipping the chicken so it lays flat.
- Dry the chicken with paper towels. Season the chicken with oil and seasoning, making sure to cover the entire chicken and to season under the skin.
- Place in air fryer basket, breast side up, making sure the chicken lays flat in your basket.
- Air fry on 360 degrees Fahrenheit for 35-40 minutes, until a quick read thermometer inserted on the thickest part of the thigh registers at 165 degrees Fahrenheit.
- Remove from air fryer and allow to rest for 15 minutes before cutting. Serve and enjoy
Suggested Tools
Notes
- The size of your chicken and air fryer brand will determine the cook time. For smaller chickens, start checking around 30 minutes. Larger chickens may need a longer cook time.
- I used a 5.8qt air fryer for this chicken recipe.
- Season all over the chicken including under the skin.
- Let the chicken rest for at least 15 minutes before carving. This allows the juices to redistribute.
Nutrition
This post was originally published on September 10, 2020. It has been updated with new information.
AndyD says
This recipe couldn’t be easier! I came home exhausted, seasoned the chicken and put it in the air fryer. I sat down until it was ready. Delicious! Thank you!
Tanya says
Thanks AndyD! I love an easy recipe lol. So happy you like the recipe 🙂
Steve says
I am pretty certain that it’s the breast bone and not the backbone that gets removed in spatchcocking. Very nice recipe otherwise.
Tanya says
Hi Steve, Thanks. The breastbone does get removed. We use our hands to push down on the breast to flatten the poultry. That's why most spatchocked chickens are cooked and displayed breast side up. I've got a more thorough article on how to spatchcock a chicken. https://www.myforkinglife.com/how-to-spatchcock-a-chicken-video/
mona says
I cooked my spatchcocked chicken until the breast registered 150 (Kenji Lopez online suggests 150 in the breast) I used a Thermapen Dot, which can be used inside an air fryer. After letting the chicken rest for 20 minutes, the breast was completely done, no pink, and oozing with juice, and the legs and thighs were also done. The temperature will rise as it rests. 🙂
Very good! Thank you Tanya!
Tanya says
Thanks Mona, so happy you like the recipe! Also, I'm a huge Kenji fan! Glad you made the chicken to your liking.
Mandy says
Girl... I can't wait to try your recipe. Need to learn how to cook them this way for chicken salad ❤️❤️
Anne says
I have followed this recipe several times and my spatchcocked chicken turns out perfect every time. The timing and the temperature are right on. The chicken is tender, juicy and best of all, not overcooked! Thank you, Tanya. You know your way around a kitchen!
Tanya says
Thanks so much, Anne! That means a lot. So happy you like the recipe 🙂
Myron says
Hello:
Thank you so much for the recipe and the chicken came out so tender and juicy!!! I used my Ninja Foodi Grill and WOW!!! Thank you again for sharing such a great recipe.
Tanya says
Thanks Myron! So happy you liked it 🙂
Teddi Hocker says
@Myron, Did you use 4# chicken? I wondered if it would fit well. TIA
SARA says
This is so easy to complete thanks so much for this instructions.
Victoria says
Hello! Looks fabulous - how would you reheat this? Thank you
Tanya says
Thank you! I reheat it right in my air fryer or the microwave. In the air fryer, I heat it at 350 degrees for about 10 minutes.