Air Fryer Chicken Breast

Make Air Fryer Chicken Breast: brine, season, and air-fry for juicy, quick dinners.

Ingredients

• kosher salt (*see notes)
• 4 small boneless skinless chicken breasts (about 6 ounces each)
• olive oil spray
• 3/4 teaspoon garlic powder
• 3/4 teaspoon onion powder
• 1/2 teaspoon dried parsley
• 1/2 teaspoon smoked paprika
• 1/8 cayenne pepper

Instructions

Step 1: Pound and brine the breasts

Pound the thicker end of each boneless skinless chicken breast gently with a flat mallet or the bottom of a heavy pan until both sides are leveled so they cook evenly. Fill a large clear mixing bowl with 6 cups of lukewarm water and stir in 1/4 cup Diamond Crystal kosher salt until dissolved; add the chicken, cover, and refrigerate 1 to 1 1/2 hours to brine. After brining, remove the breasts from the brine, discard the liquid, and pat each piece very dry with paper towels so the surface can take the seasoning.

Step 2: Mix the spice rub and coat the chicken

In a small matte grey ceramic bowl combine the remaining 3/4 teaspoon kosher salt with 3/4 teaspoon garlic powder, 3/4 teaspoon onion powder, 1/2 teaspoon dried parsley, 1/2 teaspoon smoked paprika and a pinch (1/8 teaspoon) cayenne. Spritz the chicken lightly with olive oil from a clear glass cruet or spray bottle and rub the oil all over each breast so the spice adheres. Sprinkle and press the spice mix onto every side until each breast is evenly speckled and coated; arrange the rubbed raw breasts on a simple plate or wire rack on the painted pine surface and set the small matte grey bowl with leftover rub nearby.

Step 3: Air-fry until golden and cooked through

Place the seasoned breasts in a single layer in the air fryer basket and cook in batches at 380°F (193°C), 5 minutes per side, about 10 minutes total, until the exterior is lightly browned and a thermometer reads 165°F (73.9°C) in the thickest part. For larger, thicker breasts add a few extra minutes and check the temperature to avoid overcooking. When done, remove the breasts and let them rest undisturbed for 5 minutes so juices redistribute.

Step 4: Rest, slice, and plate for serving

Transfer the rested breasts to a sleek matte black plate placed on the same painted pine surface; slice one breast or score it to reveal a moist, pale interior with a faint ribbon of juice, and garnish with a few vibrant parsley leaves for color contrast. Keep the same small matte grey ceramic bowl with a pinch of leftover rub sitting nearby to maintain utensil continuity; serve immediately while the exterior remains slightly crisp and the interior tender and juicy.

Notes

• Use Diamond Crystal kosher salt for the brine when possible for best texture.
• Pat chicken very dry after brining so the rub sticks and the exterior crisps.
• Use an instant-read thermometer to ensure a safe 165°F internal temp.
• For lower sodium, reduce or skip the brine and increase aromatic spices.
• Reheat gently in a skillet, oven at 325°F, or in the air fryer to avoid drying.