Air Fryer Chicken Breasts
- Yield 2
- Prep 10 minutes
- Cook 15 minutes
- Total 35 minutes
Air Fryer Chicken Breasts is a dinner recipe on Avoteb. The yield on the card is 2. Plan on 35 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 2 servings
- 2 medium boneless, skinless chicken breasts, about 6 to 8 ounces each
- 2 teaspoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon fine sea salt (increase to ½ teaspoon if you are not brining)
- ¼ teaspoon freshly ground black pepper
- 4 cups lukewarm water
- 2 tablespoons fine sea salt
Method
Salt-soak the chicken, if desired. Whisk together the lukewarm water and salt in a medium bowl until the salt is dissolved. Tip in the chicken breasts and let them brine for 15 minutes at room temperature. Alternatively, cover and refrigerate for up to 30 minutes. Lift the chicken from the brine, rinse it briefly under cool water, then thoroughly pat it dry with paper towels.
Flatten out the chicken breasts. Set the chicken breasts between two sheets of parchment paper or plastic wrap. Take a meat mallet or rolling pin to gently pound the thicker portions until each breast is an even ¾-inch thickness.
Warm the air fryer to 375°F for 3 to 5 minutes, or according to the manufacturer’s instructions.
Salt the chicken. Brush the chicken breasts evenly on both sides with the olive oil. In a small bowl, stir together the salt, garlic powder, smoked paprika and black pepper. Scatter the seasoning mixture evenly over both sides of the chicken and gently rub it into the surface.
Air-fry the chicken. Lay out the chicken breasts in a single layer in the air fryer basket, leaving space between them for the air to circulate. Air-fry at 375°F for 10 to 14 minutes, flipping halfway through cooking, until the thickest part of each breast reaches 160°F on an instant-read thermometer. Cooking time will depend on the size of your chicken breast and your brand of air fryer, so keep a close eye on the temperature to avoid overcooking.
Rest. Move the chicken to a clean plate and loosely tent it with foil. Let it rest for 5 to 10 minutes, during which the internal temperature should rise to 165°F.
Plate Slice the chicken against the grain and serve warm.
