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
Tips:
I dry brining with a specific 1.5% weight of salt will ensure the chicken breast is juicy throughout, guaranteed. Everyone enjoys food at different salt levels, so adjust accordingly!
For the first 8 minutes, cook the chicken at a hot and fast temperature to prevent it from drying out. Flip the chicken breast halfway - not only does this help to get a nice crust on the rounded side of the chicken for a beautiful presentation, but it also ensures that the chicken breast is cooked evenly.
Dry brining for at least 10 minutes with salt allows the chicken to absorb the salt and keep it juicy. The seasonings and spices will allow for a beautiful crust to form despite it having skin!
I recommend using a wireless thermometer to track the internal temperature of the chicken during cooking. This is not something you want to risk overcooking and all air fryers are different. On top of that, the size of the chicken breast will vary which will vary the cooking time.
If using skin on chicken breasts – follow the same method but salt under the skin in step 1 and fold the skin back over the chicken. Sprinkle a pinch of baking powder on the skin and rub it into the skin until no longer visible. Then continue to step 2.
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:
- 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
- Oven: reheat at 350°F for 10 minutes 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