Dinner
Air Fryer Chicken Breast
Golden seasoned chicken breasts emerge from the air fryer with a crackling spiced crust that gives way to tender, juicy meat, each bite delivering warm garlic and smoky paprika with a gentle cayenne finish.
- Total
- 15 min
- Prep
- 5 min
- Cook
- 10 min
- Serves
- 4
Nutrition per Serving
- Calories
- 208
- Protein
- 39g
- Carbs
- 1g
- Fat
- 5g
- Fiber
- 1g
- Sugar
- 1g
- Sodium
- 77mg
Ingredients
- kosher salt (*see notes)
- 4 small boneless skinless chicken breasts (about 6 ounces each)
- olive oil spray
- 3/4 tsp garlic powder
- 3/4 tsp onion powder
- 1/2 tsp dried parsley
- 1/2 tsp smoked paprika
- 1/8 cayenne pepper
Instructions
- Pound the thicker end of the chicken to make both sides leveled out so they cook evenly.
- Fill a large bowl with 6 cups of lukewarm water and add 1/4 cup Diamond Crystal kosher salt, stir to dissolve.
- Add the chicken breasts to the water and let them sit, refrigerated 1 to 1 1/2 hours to brine. Remove from water, pat dry with paper towels and discard the water.
- In a small bowl combine 3/4 teaspoon salt, with the remaining spices. Spritz the chicken with oil and rub all over, then rub the spice mix over the chicken.
- Add the chicken to the air fryer basket and air fry in batches 380F 5 minutes on each side, 10 minutes total until browned on the outside and cooked through on the inside. See notes below for larger breasts.
- Preheat the oven to 350F. Heat an oven safe or cast iron skillet over high heat for 5 minutes until it is very hot.
- Place the chicken on the hot skillet, and cook for 1 minute. Turn, and cook 1 minute on other side.
- Transfer skillet to the oven and bake until no longer pink in the center and the juices run clear, about 8 to 10 minutes. The safe minimum internal temperature for cooked chicken breast is 165°F (73.9°C) as measured with a food thermometer.