Each variation is built around a specific method and equipment. Pick one first, then the instructions, ingredients, and actions below update to that exact approach.
Cooking goal
- 总时间
- 1h 10m
- Cook at
- 375°F
- Internal temp
- 165°F
- Pull at
- 162°F
- 烹饪
- 50 min–1 hr 10 min
Expect ~3°F rise while resting
Cooking goal
- 总时间
- 1h 10m
- Cook at
- 375°F
- Internal temp
- 165°F
- Pull at
- 162°F
- 烹饪
- 50 min–1 hr 10 min
Expect ~3°F rise while resting
Servings
4
Servings
4
4 chicken
Salt
Olive Oil
- 4 chicken
- Salt
- Olive Oil
Air Fryer
Required for this method
Air Fryer
Required for this method
Instructions
- 1
为空气炸锅准备你的鸡肉
从腔中取出内脏和颈部。用纸巾完全拍干鸡肉——干皮肤等于脆皮。用橄榄油刷外部，用盐、黑胡椒和任何其他调味料充分调味。用厨房绳将腿系在一起以保持鸟紧凑。一只3至4磅的鸡肉你需要至少5夸脱的空气炸锅。
- 2
空气炸整只鸡肉
将空气炸锅预热至375°F。将鸡肉胸部朝下放置，烹饪25至30分钟，直到顶部褐变。使用夹子翻转胸部朝上，继续烹饪20至40分钟。在50分钟标记处检查内部温度。大腿应在不接触骨头的情况下达到165°F到170°F。总时间通常为50至70分钟。使用温度计作为你的主要熟度指南，而不是时钟。
- 3
静置和上菜
一旦内部温度达到165°F，从空气炸锅中取出鸡肉，在切割前静置10分钟。静置让果汁重新分配，所以肉保持湿润。切割和立即上菜。让篮子冷却后再清洁。在密封容器中冷藏剩余物最多4天或冷冻最多3个月。
Event planning
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- Guests RSVP, add headcount, and claim exactly what they bring
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