Our Foolproof Method for the Juiciest Air-Fryer Chicken Breasts
Serious Eats / Morgan Hunt GlazeIf you have an air fryer, chicken is likely one of the first things you cooked in the device. There’s no doubt that the air fryer is a quick and easy way to make chicken, but all too often that chicken is dry and bland, especially when you’re dealing with lean breasts. We know from testing recipes that you can’t simply throw meat into an air fryer and expect it to come out juicy and flavorful, so we asked our test kitchen colleague and veteran recipe developer Julia Levy to come up with what we described as a basic method for air-fryer chicken breasts that are perfectly cooked, flavorful, and juicy—juiciness being key. Through numerous tests and tweaks, Levy did just that. Read on for the basic recipe, tips for getting the moistest, most flavorful chicken in the air fryer, and five variations on the basic recipe, including miso-ginger, chipotle-lime, and Dijon-thyme.3 Simple Tips for the Best Air-Fryer Chicken BreastsChoose bone-in, skin-on breasts. While boneless, skinless chicken breasts are convenient, we recommend using bone-in skin-on chicken breasts for the most succulent results. With a device that cooks things as quickly as an air fryer, the tiny bit of extra cooking time doesn’t make enough of a difference to forgo the bones and the pay-off in terms of tendernessand beautifully browned chicken is high. Plus, you get crispy skin! If that’s not your thing, first, we need to talk… And, second, you can always remove the skin after cooking. Dry-brine the breasts for juicier, more flavorful meat. We’re longtime proponents of dry brining—it’s a simple process that makes for much juicier, more flavorful meat, and, unlike wet brining, it doesn’t involve a vat of liquid sloshing around in your fridge. In this recipe, we call for simply rubbing the meat with a combination of kosher salt and baking powder, then letting it sit for a minimum of four hours in the fridge. Add some baking powder to the dry brine for crispy skin. As we’ve noted before (see Niki Achitoff-Gray’s article about crispy chicken and turkey skin), baking powder is slightly alkaline and raises the pH level in the chicken skin. This allows proteins to break down more efficiently, leading to crispier, evenly browned skin. Achitoff-Gray notes that as the baking powder comes together with the bird's natural juices, carbon dioxide gases form, producing "a layer of tiny bubbles" that "increase the skin's surface area, allowing it to develop a crunchy texture once cooked."Save the schmaltz. If you have drippings in the bottom of the air fryer after cooking, save it for roasting potatoes, making matzo balls, and any other recipe where you want some tasty chicken-y flavor.Serious Eats / Morgan Hunt GlazeBrine Chicken: Place chicken breasts on a wire rack set in a rimmed baking sheet. Using paper towels, pat chicken dry. Rub chicken all over with salt and baking powder. Refrigerate skin-side up, uncovered, for at least 4 and up to 24 hours.Serious Eats / Morgan Hunt GlazePreheat a 6-quart air fryer to 370°F (190ºC) for 3 minutes. Rub chicken all over with olive oil, black pepper, and desired seasoning, if using (see below for variations).Serious Eats / Morgan Hunt GlazePlace chicken in preheated basket, skin-side down, and cook until chicken has reached an internal temperature of 110°F (43ºC), about 15 minutes. Using tongs, flip chicken skin-side up, and continue cooking at 370°F until chicken skin is golden-brown and crackly and internal temperature is 155°F (68ºC), 15 to 20 minutes. Transfer from air fryer to a cutting board and let rest about 10 minutes before slicing and serving. (Temperature of chicken will continue to rise to 165°F.)Serious Eats / Morgan Hunt GlazeVariationsLemon-Pepper: In a small bowl, whisk together 1 1/2 teaspoons finely grated lemon zest (from 1 large lemon), 1 teaspoon coarsely ground black pepper, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder until combined. Rub all over chicken before cooking. Miso-Ginger: In a small bowl, whisk together 4 teaspoons white miso paste, 4 teaspoons freshly grated ginger, and 1 tablespoon finely grated garlic until combined. Rub all over chicken before cooking. Dijon-Thyme: In a small bowl, whisk together 4 teaspoons Dijon mustard, 2 teaspoons minced fresh thyme, and 1/2 teaspoon finely grated lemon zest until well-combined. Rub all over chicken before cooking. Za’atar-Mint: In a small bowl, whisk together 2 tablespoons za’atar (homemade or store-bought), 4 teaspoons minced fresh mint, 1 teaspoon granulated garlic, and 2 tablespoons (30ml) extra-virgin olive oil until well-combined. Rub all over chicken before cooking. Chipotle-Lime: In a small bowl, whisk together 4 teaspoons chipotle chile powder, 2 teaspoons finely grated lime zest (from 2 limes), 2 teaspoons light brown sugar, and 1 teaspoon ground cumin until well-combined. Rub all over chicken before cooking.Special EquipmentWire rack, rimmed baking sheet, 6-quart air fryer, instant-read thermometer, tongsMake-Ahead and StorageChicken breasts can be refrigerated in an airtight container for up to four days.
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