I can’t even tell you how many times I’ve been on the supermarket with zero intentions of buying a rotisserie chicken. But, the smell is irresistible! And I leave with a hot and ready bird everything time. Imagine my excitement upon discovering that I could prepare that same style of chicken at home in my air fryer! Of course, I wouldn’t be Coop if I didn’t make it Cajun style! No worries. It’s not spicy at all.
My air fryer is 5.8 quarts. I try to find a chicken between 3-4 lbs. Although a 5 lb chicken would fit, I find that it’s more difficult to handle. a larger chicken would also increase the cooking time, due to the injected marinade and weight.
There are many inject able marinades on the shelf. But, this brand is my absolute favorite! The flavor is intense without being salty. It’s magical. You can use the entire jar and marinate it overnight without worrying about the chicken being overly salted.
Since the marinade is light on sodium, I can add more spices. My spice blend has just the right amount of everything! The skin of rotisserie chicken is a highlight for me. And this blend of spices compliment it perfectly.
I also use a little bit of the spice mix in some softened butter. This goes under the breast skin of the chicken. White meat of the chicken can be the driest part. This step, along with the marinade, helps ensure that, that won’t happen.
50 minutes produces the perfect whole chicken for me. But, air fryers are different. Be sure to keep an eye on the chicken. This is why a meat thermometer is necessary. Stop and check it often to ensure that it isn’t burning or browning too quickly. If the breasts are browning before the chicken is cooked through, cover the breasts with a piece of foil and continue air frying.
It’s very important to allow the chicken resting time before serving. This will settle those juices. However, this marinade is serious! Even after resting, the juices may spray out when carving the chicken. It’s a good thing! Just warning you before it can be a shock.
Air Fryer Whole Chicken | Cajun Butter Chicken
- 3-4 lb whole chicken
- 16 oz jar Louisiana Cajun Butter Injectable Marinade
- 2 TBS Chef Paul poultry seasoning or use your favorite
- 1 TBS onion powder
- 1 TBS garlic powder
- 1 tsp lemon pepper
- 2 TBS softened butter
Rinse chicken with water and pat dry with paper towels
Inject each part of the chicken with one full syringe of the Cajun Butter marinade.
Place chicken in a marinading bag or freezer bag and pour the remaining marinade over the chicken
Marinate in the refrigerator for at least 8 hours or overnight
Combine spices in a small bowl
Mix 1 tsp of the spice mixture with the softened butter
Remove the chicken from the bag
Sprinkle the remaining spices evenly over the entire chicken
Rub the butter mixture under the skin of the breasts of the chicken.
Preheat the air fryer to 320 F
Spray the basket with non stick cooking spray
Place the chicken into the basket, breast side down.
Air fry for 30 mins.
Flip the chicken over and air fry for an additional 20 mins or until a meat thermometer registers 170 F
Allow chicken to rest for 10 minutes before carving.