Prep time: 10 minutes | Cook time: 50 minutes | Serves 4
2 cups buttermilk
¼ cup olive oil
1 teaspoon garlic powder
1 tablespoon sea salt
1 whole chicken
Salt and pepper, to taste

  1. In a large bag, place the buttermilk, oil, garlic powder, and sea salt and mix to
    combine.
  2. Add the whole chicken and let marinate for 24 hours up to two days.
  3. Remove the chicken and sprinkle with the salt and pepper.
  4. Truss the chicken, removing the wings and ensuring the legs are tied closely
    together and the thighs are held in place.
  5. Using the rotisserie spit, push through the chicken and attach the rotisserie forks.
  6. If desired, place aluminum foil onto the drip pan. (It makes for easier clean-up!)
  7. Select the AIR FRY function and set the temperature to 380ºF (193ºC). Press
    ROTATE button and set time to 50 minutes.
  8. Once the unit has preheated, place the prepared chicken with the rotisserie spit
    into the oven.
  9. When cooking is complete, the chicken should be dark brown and internal
    temperature should measure 165 degrees (measure at the meatiest part of the
    thigh).
  10. Remove the chicken using the rotisserie handle and, using hot pads or gloves,
    carefully remove the chicken from the spit.
  11. Let sit for 10 minutes before slicing and serving.