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Air Fryer Chicken Breast

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5 from 2 reviews

  • Author: chefjar
  • Total Time: 20 minutes
  • Yield: 4 1x


This air fryer chicken breast is tender and juicy inside and incredibly crispy outside. A healthier version of crispy deep-fried chicken!


  • 1 large egg
  • 2 tablespoons lemon juice
  • 3 garlic cloves, minced
  • 1 teaspoon paprika
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon onion powder
  • 3/4 teaspoon oregano
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon salt or to taste
  • 1 cup Panko breadcrumbs
  • 2 medium boneless skinless chicken breasts, cut in half horizontally to make 4 fillets
  • Cooking oil spray


Breaded Chicken Breast:

  • In a shallow bowl combine the egg, lemon juice and garlic.
  • In a separate shallow bowl mix together paprika, black pepper, cayenne pepper, onion powder, oregano, garlic powder, salt and Panko breadcrumbs.
  • Add the chicken fillets to the egg mixture and coat evenly.
  • Dredge in the Panko mixture, pressing the coating onto the chicken lightly. 
  • Spray with cooking oil spray  and transfer to your air fryer basket.
  • Air fry at 390°F or 200° for 10-12 minutes. After 7 minutes, open the air fryer and flip the chicken. Then, continue cooking for 3 minutes, depending on the size of the chicken breasts. See the notes below.

Unbreaded Chicken Breast:

  • Spray the chicken with cooking oil spray and season with your favorite seasonings on both sides.
  • Transfer to your air fryer basket and air fry for 12-15 minutes  (whole chicken breasts) or 10-12 minutes ( chicken fillets), flipping halfway through cooking with your kitchen tongs.
  • Remove from the air fryer immediately to prevent the chicken from drying out. Allow to rest for 5 minutes before serving. This allows the juices to reabsorb into the chicken.


To brine the chicken: The secret to juicy, tender chicken breast is brining your meat before cooking. The meat will absorb extra liquid and salt, enhancing the chicken’s natural flavor and making sure it won’t dry out under high heat. The salt will penetrate the entire chicken breast, so it ends up tasting great all the way through rather than just being seasoned on the outside and not on the inside. Wet brine is the classic way, but in some parts of the Deep South a dry brine - simply sprinkling the chicken with salt and seasoning - is a tradition, too. Try both and see which way you like it! Dry brining is way less messy, just as a side note.

Don't overcook the chicken:The other way to get the best breast is to ensure you aren’t overcooking your chicken. Chicken is fully cooked at an internal temperature of 165 degrees F. Use a meat thermometer to check your chicken’s internal temperature.

 As a quick tip, removing the chicken from heat at 155 to 160 degrees F and allowing it to stand for a few minutes before checking the heat again will let it cook in its own juices. Carryover cooking will bring the chicken to temperature and you’ll have it ready to eat at a totally edible temperature!

Cooking time: Depending on the size of your chicken breasts, they might require different cooking times to reach these temperatures. As a guide, small breasts of 5 to 7 ounces will cook in 7 to 10 minutes, medium breasts of 8 to 10 ounces will cook in 10 to 12 minutes, and large breasts over eleven ounces will take 12-15 minutes. Flipping the chicken halfway through cooking will also help to ensure an evenly cooked piece of meat.

  • Prep Time: 10 min
  • Cook Time: 10 min
  • Category: Chicken recipes
  • Cuisine: American


  • Calories: 213kcal
  • Sugar: 1g
  • Sodium: 526mg
  • Fat: 5g
  • Saturated Fat: 1g
  • Carbohydrates: 13g
  • Fiber: 1g
  • Protein: 25g
  • Cholesterol: 119mg