Air fried a whole chicken after doubting it for 2 years

Got a 4 pound bird on sale for $6 and tried it on a dare from my brother, the skin came out crispy in 50 minutes without any oil, has anyone else had luck with whole birds or should I stick to pieces?

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cooper.mark1d ago

Spatchcocking makes a huge difference, cut out the backbone and flatten it so it cooks even. Also dry the skin off really well with paper towels before you season, that helps it crisp up way better than oil does. Whole birds work great for me, but pieces are still easier for quick weeknight meals.