Air Fryer Chicken Breast Recipe
I can’t wait to share with you my latest kitchen obsession – tender, perfectly juicy air fryer chicken breasts! Last week, I gave this recipe a try and haven’t been able to stop since. It’s quick, easy, and the results are nothing short of magical.
Ingredients
- 1 teaspoon paprika
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¾ teaspoon salt
- 1 teaspoon brown sugar
- 1 teaspoon cornstarch
- 1 tablespoon avocado oil
- 2 boneless skinless chicken breasts (about 1 pound total)
Instructions
- Start by slicing each chicken breast into thin, flat pieces. This ensures quick, even cooking and maximum spice coverage. 🐔 Make sure to pat the chicken dry with a paper towel to remove excess moisture and help the spices stick.
- Mix all the spices in a bowl, then sprinkle the blend generously over the chicken. Add a drizzle of avocado oil and, using either your hands or tongs, coat each piece thoroughly. You want every inch of chicken covered for the best flavor! 🧂
- Preheat your air fryer to 415°F (or as close as your machine can get). Lay the chicken pieces in a single layer in the air fryer basket, ensuring there’s space between each piece for even cooking. Cook for about 10 minutes, flipping halfway through. If your air fryer only reaches 400°F, you might need to add an extra minute or two. 🍳
- When the timer beeps, you’ll have golden, flavorful chicken ready to go! Slice it into strips or chunks, and serve it hot. 🌟 For a fun dinner, I like arranging the chicken on a platter with dipping sauces so everyone can dig in!
Notes
- Thin is Key: Slicing the chicken thinly ensures fast and even cooking. It also allows for better seasoning absorption, enhancing the overall flavor. For easier slicing, try slightly freezing the chicken beforehand.
- Season Generously: Don’t skimp on the spice blend; the bold flavors make this dish shine. Rubbing the seasoning in well helps it adhere to the chicken. Letting it sit for a few minutes before cooking enhances the taste even more.
- Don’t Overcrowd: Air needs to circulate for the chicken to crisp up properly, so cook in batches if needed. Overcrowding traps moisture, leading to steaming instead of crisping. Using a large pan or working in stages prevents this issue.
- Check the Temperature: Use a meat thermometer to ensure the chicken reaches an internal temp of 165°F. This guarantees that it's both juicy and fully cooked. Always insert the thermometer into the thickest part for an accurate reading.