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Put a whole frozen chicken in the air fryer for 90 minutes and the outside was burnt while the inside was still pink
I got home late last Tuesday and figured my 5.8 quart air fryer could just handle a whole 4 pound bird on 375 if I gave it enough time, so I let it run for an hour and a half. The skin came out black and crackly but when I cut into the breast it was still cold and pink near the bone, and I had to throw the whole thing out. What is the actual safe way to cook a whole chicken in one of these things, or do I just need to spatchcock it first?
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zarar6721d ago
Spatchcock it, air fryers just dry out the outside before heat reaches the middle.
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