Ella Walter
Cooking a whole chicken in an oil-less fryer is a convenient way to achieve a moist and tender bird with a crispy skin. The process is simple and can be done outdoors, making it perfect for cookouts. The oil-less fryer is an energy-efficient tabletop cooker that combines halogen heat, convection, and infrared technology to cook the chicken evenly and efficiently. The chicken can be seasoned with a variety of spices and flavours to create a juicy and flavourful meal.
How to cook a whole chicken in my oil-less fryer
| Characteristics | Values |
|---|---|
| Preparation | Dry brine the chicken for moisture. Inject with a herb and honey wine (mead) mixture which adds flavour and helps to keep the chicken juicy. |
| Cooking | Cook in the oil-less fryer for 15-20 minutes per pound. |
| Temperature | Set the temperature to 350°F. |
| Time | Cook for 30 minutes, then flip the chicken over and cook for another 20-30 minutes. |
| Resting | Remove from the fryer and let it rest for 15 minutes before slicing. |
| Serving | Serve with roasted sweet potatoes or glazed carrots and a tossed salad. |
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What You'll Learn
Brining and injecting the chicken
Brining your chicken before frying it in an air fryer is a great way to keep the meat moist and juicy. There are two main types of brining: dry brining and wet brining. For dry brining, you'll want to use a mixture of kosher salt and baking powder. The salt will act as the brine, and the baking powder will help to crisp the skin when cooked. You'll want to use a ratio of about 3:1 for the salt and baking powder. You can also season the chicken with a seasoning blend of your choice.
For wet brining, you can soak the chicken in salted, seasoned buttermilk. You can also add spices to the buttermilk brine, such as paprika, garlic, cayenne, and bay leaves. This will add extra flavour to your chicken.
Once you've brined your chicken, it's time to inject it with your chosen marinade. You can purchase a hypodermic meat injector from kitchen supply stores or some supermarkets. Be sure to get one with a large gauge needle to avoid clogging. You can also cut the tip off a smaller needle at an angle. Inject the marinade in several places on the chicken by carefully lifting up the skin and gently loosening the membrane underneath. Be sure to get the breasts injected, as they are more prone to drying out during cooking. The legs are optional, as dark meat tends to stay juicier.
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Preparing the oil-less fryer
To prepare an oil-less fryer for cooking a whole chicken, you should first ensure that the chicken has been adequately prepared. Remove the insides of the chicken and rinse it. You can then dry brine the chicken to keep it moist and juicy during cooking. To make the brine, mix kosher salt and baking powder in a 3:1 ratio.
Next, you should season the chicken. A simple mixture of salt, pepper, paprika, thyme, and garlic powder is a good option, but you can also use Everglades Fish and Chicken Seasoning.
Once the chicken has been prepared, you can start the Big Easy Oil-less Fryer by turning the gas knob fully open. You can also coat the wire frame of the roaster basket with oil to prevent sticking.
After the fryer has been turned on, you can inject the chicken with a flavourful liquid. A mixture of herb, honey, wine (or mead), salted butter, sage, rosemary, garlic powder, ground ginger, red pepper, and paprika is a good option. Inject the chicken at a 45-degree angle, about every inch to two inches, being sure to get the breasts.
Finally, place the chicken in the fryer basket breast-side up, and do not use the lid. The cooking time will vary depending on your cooker and the outside air temperature, but you can expect it to take around 1 hour and 10 minutes. You should take a temperature check at 40 to 50 minutes to get an idea of the remaining cooking time. The chicken is done when it reaches an internal temperature of 165°F.
Once the chicken is cooked, remove it from the fryer and let it rest for 15 minutes before slicing.
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Cooking time and temperature
The cooking time and temperature for a whole chicken in an oil-less fryer depend on the weight of the chicken and the desired doneness. On average, a 3-pound chicken will take 45-50 minutes to cook, while a 4-pound chicken will take about 60 minutes. The cooking time also depends on the outside air temperature and the specific cooker being used.
It is important to note that the chicken should be cooked until it reaches an internal temperature of 165°F. This can be checked using a meat thermometer. To ensure even cooking, the chicken should be flipped halfway through the cooking process.
For the Char-Broil Big Easy Oil-Less Fryer, it is recommended to cook the chicken with the lid open and the temperature set to "High". The cooking time may vary depending on the size of the chicken and the desired doneness, but on average, it takes about 15-20 minutes per pound.
For the Big Boss Chicken Oil-Less Fryer, the temperature gauge should be set to 460 degrees Fahrenheit for the first 20-25 minutes, and then turned down to 300 degrees Fahrenheit for the remaining cooking time. The total cooking time will depend on the weight of the chicken, but on average, it takes about an hour to cook a whole chicken in this fryer.
It is worth mentioning that some sources suggest cooking the chicken at a constant temperature of 350°F for the entire cooking process, which takes about 50-60 minutes depending on the weight of the chicken.
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Resting the chicken
After removing the chicken from the oil-less fryer, place it on a tray or cutting board. Tent with foil and leave it to rest for 15 to 20 minutes. The chicken will continue to cook during this time, so it is important to let it rest before carving. This will also give the juices a chance to settle, ensuring the chicken is moist and juicy.
You should also let the oil-less fryer basket cool down before removing the chicken. Use caution when handling the basket and chicken, as they will both be hot. It is important to note that the chicken will continue to cook slightly even after being removed from the fryer, so it is crucial to let it rest before checking if it is cooked.
The resting time will also allow the chicken to cool down slightly, making it easier to handle and carve. This step is crucial in ensuring the chicken is cooked through and safe to eat. It also helps to lock in the juices, keeping the meat tender and moist.
Overall, resting the chicken is a critical step in the cooking process, ensuring the chicken is cooked to the correct temperature, moist, and juicy, and safe to eat.
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Carving and serving
Once your chicken has been cooked in the oil-less fryer, remove the basket from the cooking chamber and set it on a shallow sheet pan. Let the basket cool down before removing the chicken and placing it on a tray or cutting board. Tent the chicken with foil and let it rest for 15 to 20 minutes. This allows the internal temperature to continue cooking the chicken, raising it to the target temperature of 165°F.
When it comes to carving, the first step is to remove the legs. To do this, hold the chicken steady with a carving fork and slice through the skin between the leg and the breast. Pull the leg away from the body and cut through the joint to remove it completely. Repeat this process on the other side. Next, remove the wings by pulling them away from the body and cutting through the joints.
To separate the breast from the carcass, slice along one side of the breastbone, keeping your knife as close to the bone as possible. Cut all the way down to the carcass, and then repeat on the other side. Lift the breast away from the carcass and slice it into portions. Finally, remove the thighs by cutting through the joint that connects them to the carcass.
Your oil-less fryer chicken is now ready to be served!
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Frequently asked questions
First, dry brine the chicken for moisture and flavour. Then, inject the chicken with a herb and honey wine mixture. Finally, cook the chicken in the oil-less fryer.
The cooking time will depend on the size of your chicken and the weather conditions. It can take anywhere from 1 hour to 2 and a half hours.
The temperature will depend on the model of your oil-less fryer. For the Big Boss Chicken Oil-Less Fryer, start by cooking at 460 degrees for 20-25 minutes, then flip the chicken and turn the temperature down to 300 degrees. For the Char-Broil Big Easy Oil-Less Fryer, cook at full power until the internal temperature reaches 165°F in the breasts and 175°F in the thighs.
To minimise sticking, coat the wire frame of the roaster basket with oil before inserting the chicken.
