Question 1

Can I use a smaller chicken?

Accepted Answer

Yes, but adjust the cooking time. A 3-4 pound chicken will need about 60-70 minutes total. Start checking at 55 minutes.

Question 2

Do I have to flip the chicken?

Accepted Answer

I highly recommend it. Without flipping, the bottom of the chicken may not cook through properly due to how air fryers circulate heat from the top.

Question 3

Can I skip the dry brine?

Accepted Answer

You can, but you'll notice a difference. The skin won't be as crispy and the meat won't be as well-seasoned throughout. If you're short on time, even 8 hours helps significantly.

Question 4

What if my chicken doesn't fit?

Accepted Answer

If your chicken is too large for your air fryer basket, consider spatchcocking (removing the backbone so it lays flat). This also speeds up cooking time. I haven't tried this, but another option is to always cook it in the oven instead (see oven instructions in the FAQ below).

Question 5

Why do I need to truss the chicken?

Accepted Answer

Trussing holds the chicken in a compact shape so it cooks more evenly. The legs won't splay out and overcook while the breast stays undercooked.

Question 6

Why switch from ROAST to AIR FRY at the end?

Accepted Answer

The AIR FRY mode provides higher, more direct heat that really crisps up the skin in those final minutes. It's the finishing touch that takes the skin from good to incredible.

Question 7

Can I brine in the same container I cook in?

Accepted Answer

Yes! That's one of the things I love about the Ninja Crispi Pro. Brine on the crisper plate in the 6-quart container, drain the juices, and cook right in the same setup.

Question 8

How do I carve a whole chicken?

Accepted Answer

Let the chicken rest for 10 minutes first. Start by cutting between the leg and breast, then pop the thigh joint to remove the whole leg. Separate the drumstick from the thigh at the joint. For the breast, cut along one side of the breastbone and follow the ribcage down to remove the whole breast, then slice against the grain. Remove the wings by cutting through the joint where they meet the body. Don't forget the oysters—those two small, tender pieces on the back near the thighs. They're the chef's treat!

Question 9

Can I make this in the oven instead?

Accepted Answer

Absolutely! Roasted chicken was my go-to long before I had an air fryer. Roast at 425°F for about 1 hour 15 minutes to 1 hour 30 minutes for a 4-5 pound chicken (or until the thigh reaches 165°F). You don't need to flip in the oven since heat surrounds the chicken from all sides. Start breast-side up the entire time. The skin won't be quite as crispy as the air fryer version, but it's still delicious.

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