Air Fryer Boneless Chicken Breasts
This air fryer boneless chicken breast recipe is easy to make, uses simple spices, super juicy and tender, and it is naturally gluten free and low carb.
Ingredients
Ingredients:
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 2 teaspoons garlic salt
- 1 teaspoon ground black pepper
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ¾ teaspoon dried oregano
Brine:
- ¼ cup kosher salt
- Water
Instructions
- Fill a large bowl with room temperature water and stir in kosher salt until it dissolves.
- Add the chicken breasts to the salt water and allow to soak for 30 minutes up to an hour or two. Remove the chicken breast from the soak and pat dry with paper towels.
- If you are using standard chicken breasts, place each breast between two sheets of plastic wrap and pound the thicker end gently with a meat mallet to flatten the chicken breast to an even thickness.
- In a large bowl, drizzle the chicken breasts with olive oil and toss to coat completely.
- Combine the spices in a small bowl and stir together. Sprinkle HALF* of the spice mixture over the chicken breasts and rub in.
- Spray air fryer with non-stick cooking spray.
- Working in batches of two chicken breasts at a time, place the chicken in the air fryer and cook at 380°F for 8 minutes.
- Flip the chicken breasts over and sprinkle some of the remaining seasoning over the top of the chicken breast to make a pretty finished presentation.
- Cook for another 8-9 minutes, until the internal temperature registers 165°F.
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Notes
Storage:
Store in an airtight container in the refrigerator for 2-3 days. Freeze for up to 3 months. Thaw in the refrigerator overnight.
Notes:
This is a simple recipe with a huge flavor. The chicken is great warm or cold. Can be eaten by itself and has great flavors for salads, burrito bowls, etc.
The salt brine bath makes a noticeable difference in juiciness and moist chicken. It takes only 30 minutes of sitting to make this impact - well worth it, in my opinion. No need to rinse the chicken after removing it from the salt bath. This does add a tiny bit of saltiness to the chicken - the seasonings in the recipe have been adjusted accordingly. If you skip the salt bath, you may want to increase the salt level of the spice rub.
You can also use thin-sliced chicken breasts. The time may be 2-3 minutes less. I used regular chicken breasts, but it is important that they are even in thickness. That is why we use a meat mallet - not to pound them completely thin like you might for a chicken piccata, but just so that they are an even thickness.
Reserving some of the seasoning and sprinkling it on top after you flip the chicken breasts over gives a nice seasoned presentation. This is optional.
Nutrition
Calories: 324kcal | Carbohydrates: 1g | Protein: 48g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 8499mg | Potassium: 857mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 115IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 1mg
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