Recipes
dinnerRidiculously Good Air Fryer Chicken Breast
| Published on November 13, 2024
My go-to everyday air fryer chicken breast! Thinly sliced chicken breast pieces, coated to the max in spices, plus a bit of brown sugar and cornstarch, and air fried to golden, juicy perfection.
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Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
Servings:
4
Yield:
2–4 servings (perfect for our household of 2 adults and 2 small kids)
Jump to Nutrition Facts
Thinly slice the chicken.
No thank you for thick chicken breasts. I always slice the chicken breasts into thinner, smaller flat pieces (not bite-sized – save that for the end). Goal: flat, thin pieces for more even cooking, more juicy chicken, and more flavor coating surface area.
Toss with spices.
Toss the chicken with your spices and the avocado oil. No piece left behind – we want every bite SUPER well-coated!
Air fry at 415 degrees for 10 minutes.
Preheat the air fryer and place the pieces in a single layer so they get good air flow around them (hello, browning)! Sometimes I have to do this in two batches depending on how much chicken I have. Don’t overcrowd.
You’re Done!
When that timer goes off, you’re done. Slice and serve! Hot, juicy, golden browned and full of flavor. *drool* I always slice it up and serve it on a big cutting board right at the table with dips, or in rice bowls, or salads, or whatever you like!
Ingredients
the spices
- 1/4 teaspoon smoked paprika
- 1 teaspoon cornstarch
- 1 1/2 teaspoons brown sugar
- 1/2 teaspoon garlic powder
- 1 teaspoon paprika
- 3/4 teaspoon salt (I use Morton table salt for this because its fine and better for coating)
- 1/2 teaspoon onion powder
the chicken
- 1 pound boneless skinless chicken breasts if you have closer to 1.5 pounds in your package, increase the amount of spices above by 1.5x to make sure you have enough seasoning for your chicken
- 2 teaspoons avocado oil
Directions
Step 1
Cut the the chicken into thin pieces: Cut each chicken breast into thin, flat pieces (not bite-sized but something that looks like a thin chicken breast). For example: if a one-pound package gives me two chicken breasts, I’m often cutting it into 3-4 thin pieces per breast. Thin chicken is essential! And delicious! Pat the chicken breasts dry if they have a lot of moisture on them.
Step 2
Coat the chicken with spices: Toss the spices together so they’re mixed well; sprinkle mixture over the chicken pieces in a bowl. Add the oil and toss (I use my hands but tongs will work). You want to thoroughly coat the chicken. You can give it a short rest if you want, but I find that the flavor is excellent even if it just goes straight into the air fryer, and that’s how I usually make it.
Step 3
Air fry: Preheat the air fryer. Place the chicken on the air fryer basket / grate in an even layer, leaving a bit of space for air to circulate around. Air fry the chicken at 415 degrees for 10 minutes. If you have larger pieces of chicken, you’ll want to go closer to 13 minutes. You’re looking for an internal temperature of 165 degrees.
Step 4
You’re done! Yum! It should be a gorgeous sight for hungry eyes. Crisped on the outside, full of flavor, and juicy to the max. Let it rest for a moment; then slice into it and enjoy. We often eat at least half of it just hot out of the air fryer while standing over the cutting board. I am on a kick with dunking the chicken pieces in a house-made gochujang dipping sauce which is in the notes below!
Editor's Note:
Salt Depends on The Amount of Chicken: And the salting is important. Here’s what I recommend. Paprika: For this recipe, paprika refers to the ground spice labeled “ground paprika” or “paprika”. Paprika is great here for flavor and color. There are tons of varieties of paprika out there, including smoked paprika, hot paprika, Hungarian paprika, or sweet paprika. If you follow the amounts as written, you’ll get just a teeny tiny bit of the smoky paprika so it’s just a bit more rich and savory – just that little extra something that makes you go “mmmm” – without being overwhelmingly smoky. To me, as written, it’s the perfect blend. But if you like to play, try other paprika ratios or bring in other spices to your tastes!
Nutrition Facts(per serving)
169
Calories
5g
Fat
3g
Carbs
25g
Protein
Show Full Nutrition Label
Nutrition Facts
Servings per Recipe: 4
Calories: 169
% Daily Value *
Total Fat: 5g
6.4%
Saturated Fat: 1g
5.0%
Cholesterol: 82mg
27.3%
Sodium: 488mg
21.2%
Total Carbohydrate: 3g
1.1%
Dietary Fiber: 0g
0.0%
Total Sugars: 1g
2.0%
Protein: 25g
50.0%
Vitamin C: 0mg
0.0%
Calcium: 0mg
0.0%
Iron: 1mg
5.6%
Potassium : 400mg
8.5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Keywords:
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