Tender, juicy chicken breast made in the air fryer—high-protein, healthy, and packed with flavor!
Instructions
1
Pound the thicker end of the chicken to make both sides leveled out so they cook evenly.
2
Fill a large bowl with 6 cups of lukewarm water and add 1/4 cup Diamond Crystal kosher salt, stir to dissolve.
3
Add the chicken breasts to the water and let them sit, refrigerated 1 to 1 1/2 hours to brine. Remove from water, pat dry with paper towels and discard the water.
4
In a small bowl combine 3/4 teaspoon salt, with the remaining spices. Spritz the chicken with oil and rub all over, then rub the spice mix over the chicken.
5
Add the chicken to the air fryer basket and air fry in batches 380F 5 minutes on each side, 10 minutes total until browned on the outside and cooked through on the inside. See notes below for larger breasts.
6
Preheat the oven to 350F. Heat an oven safe or cast iron skillet over high heat for 5 minutes until it is very hot.
7
Place the chicken on the hot skillet, and cook for 1 minute. Turn, and cook 1 minute on other side.
8
Transfer skillet to the oven and bake until no longer pink in the center and the juices run clear, about 8 to 10 minutes. The safe minimum internal temperature for cooked chicken breast is 165°F (73.9°C) as measured with a food thermometer.
