Description
Discover the ultimate guide to making the juiciest and most flavorful air fryer chicken breast. Learn the best tips and tricks for a perfect dish every time!
Ingredients
- 2 boneless, skinless chicken breasts (500g)
- 1/2 teaspoon salt (2.5g)
- 2 teaspoons vegetable oil (10ml)
- 1 teaspoon paprika (2g)
- 1/2 teaspoon garlic powder (1g)
- 1/2 teaspoon onion powder (1g)
- 1/4 teaspoon ground black pepper (0.5g)
Instructions
- Position the chicken fillets on a chopping board and place a large piece of plastic wrap over them. Gently flatten them to a uniform thickness using a rolling pin, meat mallet, or your hand.
- For Dry Brining*: Lay the chicken on a plate and evenly coat with the salt. Leave it uncovered in the fridge for a minimum of 30 minutes or up to a full day—skip this step if you’re not dry brining.
- When you’re prepared to use the air fryer, take the chicken out of the fridge and let it sit at room temperature for 15 minutes.
- In a small mixing bowl, combine the paprika, garlic powder, onion powder, and black pepper (if you skipped dry brining, now is the time to add the salt).
- Place the chicken in a large mixing bowl, pour the vegetable oil over it, and sprinkle with the spice blend. Toss to ensure the chicken is evenly coated with the spices on all sides.
- Set the air fryer to 375 degrees F to preheat (my device takes 3 minutes). Put the chicken with the smooth side facing down in the air fryer and cook for 6 minutes.
- Pull out the air fryer basket and use tongs to carefully turn the chicken over. Keep cooking until the chicken’s internal temperature reaches between 155 and 160 degrees F, which will take an additional 2 to 8 minutes. Chicken is safe to consume at 165 degrees F, but I prefer to remove it a few degrees early and let it finish cooking with residual heat. The total cooking time varies with your air fryer model and the size of the chicken. Smaller pieces (around 6 ounces each) generally need about 8 minutes in total, while larger ones may require 14 minutes or more. Check frequently towards the end to avoid overcooking, which can make the chicken dry.
- Transfer the chicken to a plate, cover it, and let it rest for 5 to 10 minutes. Slice and enjoy!
Notes
- Dry brining with salt enhances flavor and juiciness, but optional.
- Let chicken sit at room temperature for 15 minutes before cooking for even cooking.
- Check internal temperature of chicken (155-160°F) before resting; let rest 5-10 minutes for juicier dish.