Ingredients
Nutrition per serving
- Calories
- 320
- Protein
- 45 g
- Carbs
- 4 g
- Fat
- 12 g
- Saturated fat
- 2 g
- Fiber
- 1 g
- Sugar
- 2 g
- Sodium
- 970 mg
Estimated from USDA data for 1 of 2 servings. Doesn't include salt to taste or anything listed “to serve”.
Method
Preheat the air fryer to 375°F for 2 to 3 minutes. Pound the thick end of each breast between plastic wrap with a rolling pin or skillet until evenly about 3/4 inch thick.
Rub the chicken with the olive oil. Mix the smoked paprika, garlic powder, onion powder, brown sugar, salt and pepper and sprinkle it all over both sides.
Lay the breasts in a single layer with space between them; don’t crowd or overlap. Air fry at 375°F for 10 to 12 minutes, flipping halfway, until golden and the thickest part reads 165°F.
Rest on a board for 3 minutes so the juices settle, then slice.
Tips
- Air fryers vary: oven-style models and smaller baskets may need 2 to 3 minutes more. Check early the first time. A meat thermometer is the surest way to avoid dry chicken.
- No brine needed: even thickness, a coat of oil and pulling it at 165°F keep it juicy. If you have time, salt it 15 minutes ahead for extra seasoning.
- Sliced leftovers keep 4 days. Reheat in the air fryer at 350°F for 3 to 4 minutes, or serve cold on salads.
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Gear that helps
- Air fryer Crisps without a pot of oil.
- Oil sprayer A light, even mist of oil for crisp air fryer food.
- Air fryer liners Parchment liners mean no scrubbing the basket.
- Instant-read thermometer Takes the guesswork out of doneness.
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