Air Fry Chicken Breast

Ingredients

2 boneless, skinless chicken breasts

1/2 t kosher salt

2 t olive oil

1 t paprika

½ t garlic powder

½ t onion powder

¼ t black pepper

Directions

Place the chicken breasts on a cutting board and cover with a large sheet of plastic wrap. With a rolling pin, meat mallet, or your palm, lightly pound into an even thickness.

Place the chicken on a plate and sprinkle all over with the kosher salt. Place in the refrigerator uncovered for at least 30 minutes or up to 1 day

When ready to air fry: remove the chicken from the refrigerator and let stand at room temperature for 15 minutes.

In a small bowl, stir together the paprika, garlic powder, onion powder, and black pepper

Place the chicken in a large bowl and drizzle with the olive oil. Sprinkle the spice mixture over the top. Toss to coat the chicken, ensuring you rub the spices evenly over both sides.

Preheat the air fryer to 375 degrees F.  Cook for 6 minutes.

Flip the chicken over. Continue cooking until the chicken registers between 155 and 160 degrees F, 2 to 8 minutes more. (Chicken is considered safe to eat at 165 degrees F, but I like to remove mine a few degrees early, then let the carryover cooking finish the job.)

Cover and let rest 5 to 10 minutes.

Notes

www.wellplated.com/air-fryer-chicken-breast/