Description
This moist air fryer chicken breast is made with simple pantry spices and cooked at high heat for juicy, flavorful results. Thinly sliced chicken cooks quickly and evenly, making this recipe ideal for busy days, meal prep, or a reliable weeknight protein.
Ingredients
The Spices
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1 teaspoon paprika
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1/4 teaspoon smoked paprika
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1/2 teaspoon garlic powder
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1/2 teaspoon onion powder
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3/4 teaspoon salt (I use Morton table salt for this because it’s fine and better for coating)
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1 1/2 teaspoons brown sugar
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1 teaspoon cornstarch
The Chicken
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2 teaspoons avocado oil
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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
Instructions
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Cut each chicken breast into thin, flat pieces (not bite-sized). If using two large breasts, slice each into 3–4 thin pieces. Thin chicken is essential. Pat dry if there is excess moisture.
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In a bowl, mix together all the spices until evenly combined. Sprinkle the mixture over the chicken pieces.
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Add the avocado oil and toss thoroughly using hands or tongs until the chicken is fully coated.
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Preheat the air fryer. Arrange the chicken in an even layer in the basket or on the grate, leaving space between pieces for air circulation.
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Air fry at 415°F for 10 minutes. If pieces are larger or thicker, cook closer to 13 minutes. Chicken is done when internal temperature reaches 165°F.
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Remove from the air fryer and let rest briefly. Slice and serve while hot.
Notes
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Thin slicing is key to keeping the chicken moist and preventing overcooking.
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Avoid overcrowding the air fryer basket to ensure even cooking.
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Cooking time may vary slightly depending on chicken thickness and air fryer model.
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Letting the chicken rest briefly helps retain juices before slicing.