Lisas Air Fried Whole Chicken Recipes

LISA'S EASY CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix the olive oil, garlic salt, parsley, chives, pepper, Old Bay Seasoning, and seasoning salt. Rub the chicken breasts with 1/2 the mixture, and place the breasts in a medium baking dish.
• Toss the green bell peppers, tomatoes, and red onion with the remaining olive oil mixture. Arrange over the chicken.
• Bake 1 hour in the preheated oven, stirring the vegetables once, until the vegetables are tender, the chicken is no longer pink, and its juices run clear.

AIR FRYER WHOLE CHICKEN

Steps:

• Pat chicken dry, inside and out, with paper towels. Remove giblets, trim away any excess fat, and discard.
• Tie 4 sprigs rosemary, sage, and oregano together into an herb bundle with string. Bundle should be about 1/2-inch in diameter. Set aside.
• Combine salt and pepper in a small bowl. Sprinkle about 1/2 teaspoon seasoning mixture inside the cavity of the chicken and place the herb bundle inside.
• Gently loosen the skin over the breasts and thighs. Insert 1 teaspoon butter and 1 sprig of rosemary beneath the skin of each breast and thigh. Using your fingertips, rub butter all over the skin of the chicken, and place any excess butter inside the cavity of the chicken.
• Sprinkle remaining seasoning mixture over the entire chicken. Place in the air fryer basket, breast-side down.
• Air-fry at 370 degrees F (180 degrees C) for 45 minutes. Using tongs, carefully flip the chicken, breast-side up, and continue to air-fry until skin is crisp and brown, 15 more minutes.
• Tent aluminum foil over the chicken and allow to rest for 5 to 10 minutes. An instant-read thermometer inserted into the center of one of the thighs should read at least 165 degrees F (74 degrees C). If needed, return to the air fryer and cook in 5-minute increments until safe temperature is achieved.
• To serve, remove herb bundle and carve.

LISA'S AIR FRYER FRIED CHICKEN

Steps:

• 1. In one bow,l add 1 cup flour and season with salt and pepper. In another bowl beat the eggs and add milk, in your 3rd bowl add the remaining 2 cups flour, and all the seasons and mix well.
• 2. Coat your chicken first in the flour and salt and pepper mixture, then in the eggs, and then in the 2 cup flour mixture. Set them on a plate. Continue to do this until all chicken is coated.
• 3. Add chicken pieces to the air fryer basket. Lightly spritz with Pam or I use an oil spritzer. I did overlap my chicken and you can, just make sure you do turn the chicken and rearrange them 2 times during the cooking process.
• 4. Press the Power Button & adjust cooking time to 35 minutes at 360 degrees. Keep in mind that I cooked 12 pieces of chicken so your time might be less if you have less chicken.
• 5. If you don't have an air fryer, I highly recommend you get one. They are so much healthier for you than frying foods or using a deep fryer. The chicken turned out amazing - juicy on the inside and crispy on the outside.

LISA'S ORIGINAL HERBED FRIED CHICKEN MIX--UPDATED!

Steps:

• 1. Mix together in Ziploc bag. I separate into portions so that I don't get the whole batch all messy! I store the unused portion in the freezer for the next time around. This will probably be enough for you to fry up multiple batches, and it's great to keep a bag on hand for last minute cravings for chicken!
• 2. The way I do my fried chicken is this...I either buy boneless thighs and breasts (chicken tenders are also great) and chunk them up into chicken strips; or I cut up, skin, and bone a whole chicken and cut into strips and bite-side pieces. (the leftover carcass is awfully good to make chicken stock!) Keeping the chicken boneless makes it fry faster and is a lot more kid-friendly, but there's nothing wrong at all with doing it bone-in, the good old-fashioned way either! I've done it that way too! If you're like me, you generally look for what's the better bargain at the time. There IS no bad fried chicken...some's just better than others!
• 3. If you're interested in how I actually marinate my chicken prior to frying, I soak my cut-up chicken pieces several hours or overnight (refrigerated) in a mixture of about 4 cups buttermilk, ½ cup apple cider vinegar and about ½ large bottle Frank's Red Hot (you can half this...when I fry, it's usually for a crowd, and the marinade goes a long way). Don't be fooled by the hot pepper sauce...this chicken is not "Cajun spicy" as you might imagine...just very flavorful instead of hot. When ready to fry, I add a couple beaten eggs to the buttermilk & chicken with about a cup of the coating flour mix, and stir it with my hands. It should be about the consistency of pancake batter.
• 4. Lift chicken out of buttermilk marinade, drain off excess and dredge in a plate of the coating to thoroughly coat. (If you'll gradually add dry coating to the dredging plate, you won't waste your whole bag of coating by getting it wet and clumpy) Fry the way you normally prefer to fry your own--deep fried at 350 degrees, or low and slow in a cast iron skillet. When it's tender on the inside and deep, golden brown on the outside, you're there. There is no wrong way to do this...marinated or just washed and rolled in the dry mix. Before the buttermilk kick we got on, I just washed and cut up the chicken and left to soak in a light brine mixture...but if you do this, don't add too much salt or your chicken will be too salty. The kosher salt is good to get excess blood out of the chicken (I hate that white gunk that forms on chicken when it's not bled well), but the chicken does absorb some of the saltiness. Just be aware of that, and adjust accordingly! Some folks also prefer to do an egg dip instead. I've done that and it's good too. Fix this the way YOU like it!
• 5. Drain fried chicken on paper towels and serve. It's good hot, it's good cold-- and maybe, just maybe, you'll have a few pieces leftover for a midnight icebox raid!

AIR-FRYER WHOLE CHICKEN

Steps:

• Preheat air fryer to 350°. Brush outside of chicken with olive oil and sprinkle with seasoned salt. Place chicken, breast side down, on tray in air-fryer basket; cook 30 minutes. Flip chicken and cook until a thermometer inserted in thickest part of thigh reads 170°-175°, 35-40 minutes longer. Remove chicken; let stand 15 minutes before carving.

LISA'S AIR FRIED WHOLE CHICKEN

Steps:

• 1. First, you want to remove giblet packet from chicken and pat dry with paper towels. Next season both sides of the chicken with garlic, salt pepper and herbs to taste. Place chicken in fryer breast side down and set to either your chicken setting or 360 and cook for 30 min. Flip Chicken over after the 30 min is up and cook for another 30 min or till the temperature reaches 165 degrees with a digital thermometer. ENJOY