Air Fryer Chicken Breast - SUPER JUICY!
Chicken breast is so often dismissed for being dry and bland - two things this Air Fryer Chicken Breast is not! Follow my recipe for my key tips on what will be your new favorite way to make chicken breast!
Servings: 2
Equipment
Ingredients
- 1 lb boneless skinless chicken breast (about 2 breasts)
- 1 tablespoon neutral oil
- kosher salt see note
- ¼ tsp freshly cracked black pepper
- 1/2 tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- 1/4 tsp dried rosemary
- ¼ tsp dried thyme
Instructions
- Weigh the chicken breasts to get a total weigh in grams, then multiply that number by .015 to get the weight of kosher salt you need.
- Place the chicken breasts on a cutting board and sprinkle with kosher salt evenly on both sides. Let sit for 10 minutes for the salt to infuse in the chicken breasts and the salt is no longer visible on the exterior of the chicken. Pat dry any excess moisture from the surface of the chicken breasts.
- In a small bowl, combine pepper, garlic powder, onion powder, paprika, rosemary and thyme. Mix together then add the neutral oil to form a paste.
- Evenly spread the spice mixture over the chicken breasts until they are fully coated.
- Place in the air fryer basket, rounded side down and cook at 400°F for 8 minutes (chicken should register ~140°F). Flip and turn the heat to 400°F and cook for another 6 minutes until the chicken registers 155°F internal.
- Remove and let rest on a plate and cover with foil for 5 minutes. The carryover heat will continue to cook the chicken and the thermometer should read at least 165°F.
Notes
Dry Brining - Dry brining for at least 10 minutes allows the chicken to fully absorb the salt. When chicken absorbs salt, not only does it flavor the meat but it also helps absorb extra liquid, which keeps the meat moist and juicy when cooked.
Use 1.5% of the chicken's weight in kosher salt (weigh the chicken in grams and multiple by .015) - this is a restaurant tip I learned! It ensures that you are using enough salt for the weight of your chicken breasts - rather than give an arbitrary amount, this means you can calculate exactly how much salt you need for the juiciest Air Fryer Chicken Breast!
Use a Thermometer - My #1 tip to avoid overcooking your Air Fryer Chicken Breasts is to use an internal thermometer. Remove the chicken from the air fryer as soon as it hits 155°F internal. The carryover heat will continue to cook the chicken and the thermometer should read at least 165°F. According to the USDA, chicken should be cooked to a internal temperature of 165°F to be safe to be eaten.
Storage and Reheating - Store any leftover Air Fryer Chicken Breasts in an airtight container in the refrigerator for up to 3-4 days.
To reheat, you can use the air fryer, microwave, or oven: Oven: reheat at 350°F for 10 minutes until the chicken breast is warmed through; Air fryer: reheat at 325°F for 6-8 minutes until the chicken breast is warmed through; Microwave: reheat at 1 minute intervals until the chicken breast is warmed through
Nutrition
Calories: 294kcal | Carbohydrates: 1g | Protein: 51g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 136mg | Sodium: 124mg | Potassium: 884mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 251IU | Vitamin C: 0.2mg | Calcium: 22mg | Iron: 2mg
