Juicy Air Fryer Chicken Breast

Ingredients

For the recipe

• 4 boneless, skinless chicken breasts, about 180-200 g (6-7 oz) each, 720-800 g (1 lb 9 oz-1 lb 12 oz) total
• 20 ml (1 tablespoon plus 1 teaspoon) olive oil
• 1 teaspoon fine salt
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper

Instructions

1. Check the air-fryer basket size before starting. The chicken must sit in a single layer with a little space between pieces. Plan to cook 2 breasts per batch in a typical basket air fryer; the stated cook time allows for 2 batches.
2. Pat the chicken breasts dry with kitchen paper without rinsing them. Place them between sheets of baking paper or food-safe plastic and gently pound the thickest ends until each breast is an even 2-2.5 cm (3/4-1 inch) thick. Similar thickness matters more than exact weight for even cooking.
3. Mix the salt, smoked paprika, garlic powder, onion powder, oregano and black pepper in a small bowl. Measure out the entire seasoning mixture before touching the raw chicken.
4. Put the chicken in a bowl and coat it on all sides with the olive oil. Sprinkle over the seasoning mixture and rub it evenly over every breast, including the edges.
5. Preheat the air fryer to 190°C/375°F for 3-5 minutes if the appliance manufacturer recommends preheating. Do not place loose baking paper in an empty preheating basket.
6. Arrange 2 seasoned breasts in the hot basket with space around them. Keep the remaining raw chicken covered in the refrigerator while the first batch cooks. Use separate utensils or wash them thoroughly before handling cooked chicken.
7. Air-fry the first batch for 8 minutes, then turn the breasts over with tongs. Continue cooking for another 6 minutes before checking the temperature. Avoid pressing on the chicken, which squeezes out juices.
8. Insert an instant-read thermometer from the side into the thickest part of each breast. Continue air-frying in 1-2 minute increments until both pieces reach 74°C/165°F. At the stated thickness, the total is commonly 16-20 minutes per batch, but appliance strength and chicken size can change this.
9. Transfer the cooked chicken to a clean plate, cover loosely with foil and rest for at least 5 minutes. Leave the juices on the plate to spoon over the chicken later. Do not stack the breasts tightly while they rest.
10. Add the remaining 2 chicken breasts to the basket and cook in the same way, turning after 8 minutes and checking from 14 minutes onward. The already-hot air fryer may cook the second batch slightly faster; check each breast separately and remove it only once it reaches 74°C/165°F.
11. Rest the second batch for 5 minutes. Slice the chicken across the grain, or serve the breasts whole, and spoon over any resting juices. Serve 1 breast per person. If you want all 4 servings hot at once, keep the first batch in a covered ovenproof dish in a low oven at about 80-90°C/175-195°F while the second batch cooks, maintaining the chicken above 60°C/140°F.