Air Fryer Chicken Breast

Method

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1. Put each breast between two sheets of baking paper and pound the thick end with a rolling pin until the whole breast is an even 2 cm.

   Mark done

2. Pat dry and rub with the oil.

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3. Mix the paprika, garlic powder, onion powder, salt and pepper and press onto both sides.

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4. Heat the air fryer to 190°C / 375°F for 3 minutes.

   Mark done Start 3 min timer

5. Lay the breasts in a single layer in the basket, not touching. Cook in two batches if needed.

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6. Cook 6 minutes, turn, and cook another 6 to 8 minutes, until 74°C / 165°F in the thickest part.

   Mark done Start 6 min timer

7. Transfer to a board and rest 5 minutes before slicing across the grain.

   Mark done

Chef’s Tips

• Even thickness is the whole trick. Do not skip the pounding.
• Trust a probe thermometer over the timer, since fryers vary by 10 degrees.
• Leave space between the breasts or the hot air cannot brown them.

Pairing Suggestions

• Roasted broccoli
• Rice pilaf
• A green salad with lemon dressing

Storage & Reheating

Refrigerate sliced up to 4 days. Freeze cooked breasts for 3 months and reheat in the air fryer at 160°C for 4 minutes so they do not dry out.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.