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My aunt's Thanksgiving disaster in Omaha convinced me to never do a whole chicken in the air fryer, but now I'm second guessing myself
So two years ago at my aunt's place in Omaha, she tried to do a whole 5 lb chicken in her air fryer for Thanksgiving and it was a total mess. The outside got super dark before the inside even hit 140F, and we ended up waiting another 40 minutes while the breast dried out to shoe leather. I've been doing spatchcocked or just thighs and wings ever since, and honestly it works great every time. But my coworker keeps saying if you truss it right and go low at 325F it comes out perfect, and I don't know if I believe her. Part of me thinks whole birds just don't belong in an air fryer period, but maybe I'm wrong and my aunt just had a bad method. Has anyone actually gotten a whole chicken to work in one of these things, and if so what temp and how long?
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