Ingredients
Equipment
Method
- Cut each chicken breast into thin, flat pieces. For example, a one-pound package might yield 3-4 thin pieces per breast. Pat the chicken breasts dry if they have excess moisture.
- In a bowl, toss the spices together until well mixed. Sprinkle the mixture over the chicken pieces. Add the oil and toss thoroughly to coat the chicken. You can proceed directly to air frying or let it rest briefly.
- Preheat your air fryer. Arrange the chicken in an even layer on the air fryer basket or grate, ensuring space for air circulation. Air fry at 415 degrees F (213 degrees C) for 10 minutes. For larger pieces, increase cooking time to 13 minutes, or until the internal temperature reaches 165 degrees F (74 degrees C).
- Rest the chicken for a moment. Slice and enjoy. The chicken should be crispy on the outside, flavorful, and juicy.
Notes
Salt Adjustment: For 1 pound of chicken breasts, use 3/4 teaspoon table salt. For 1.5 pounds, use 1 teaspoon table salt. If using coarse kosher salt, use 1 teaspoon for 1 pound of chicken breasts.
Marinating: You can marinate the chicken with spices for up to 24 hours in the refrigerator. Add cornstarch just before air frying for best results.
Seasoning Alternative: For a quick option, use about 1 tablespoon of McCormick Rotisserie Chicken Seasoning blend per pound of chicken in place of the paprika, salt, onion, and garlic powders. Add cornstarch and brown sugar.