My daily air-fried chicken! Thinly sliced chicken breasts, generously coated with spices, a little brown sugar, and cornstarch, air-fried until golden and juicy to perfection.

This air-fried chicken breast is fantastic

There are two things I’ve always been pessimistic about

• Air frying pan
• chicken

But my life changed dramatically in 2024, and I now make this air-fried chicken almost daily. Juicy, delicious, and those crispy brown bits! Aaaaa.

Experience: Bjork has been really into protein for the past few months. As the cook of all the food in our family, I decided it was time to come up with a foolproof way to cook chicken – for him (# protein) and for me so I could enjoy it.

So, even though I had resisted for years, I bought an air fryer (affiliate link) almost exclusively for chicken. And guess what? One recipe I’ve been working on is to slice chicken breasts thinly, coat them to the maximum with spices, add a little brown sugar and cornstarch, and air fry them until they’re golden and juicy to perfection. I love this chicken!

There are so many seasonings and flavors that it doesn’t taste like anything – it’s just a beautiful mix of smoky, salty, and sweet. But its golden, crisp exterior and trim pieces around the edges will leave you spellbound. All the while, its interior remains in a delicious and juicy state.

How to make air-fried chicken

Step 1 Slice the chicken thinly.

No, thanks for the thick chicken breast. I always cut the chicken breasts into thinner, smaller slices (not bite-size – save them for last). Goals: Flat, thin pieces, more even cooking, juicier chicken, and more surface area for flavor coating.

2. Add spices and stir.

Toss the chicken with the spices and avocado oil. There’s no piece left – we want every bite to be super good!

3. Fry at 415 degrees for 10 minutes.

Preheat the air fryer and place the pieces in a single layer so they have good airflow around them (hello, brown)! Sometimes, I score two batches, depending on how much chicken I have. Don’t overcrowd.

4. You’ve done it! Yum!

When the timer goes off, you’re done. Slice and serve! It’s hot, juicy, golden, and full of flavor. * Drooling * I always slice it up and put it on a giant cutting board on the table with dips, or in a rice bowl, or in a salad, or whatever you like!

Instructions

1. Slice the chicken breast: Slice each chicken breast into thin slices (not bite-sized, but what looks like a thin piece of chicken breast). For example, if a one-pound package gives me two chicken breasts, I usually cut each breast into 3-to 4 thin slices. Thin chicken is essential! And delicious! If there is a lot of moisture on the breast, pat it dry with your hands.
2. Coat the chicken with the spices: Stir them together so they are well combined. Sprinkle the mixture over the chicken pieces in the bowl. Add the oil and stir (I use my hands, but tongs will do). You want to coat the chicken thoroughly. You can take a break if you wish, but it tastes good even if it goes straight into the air fryer, which I usually do.
3. Air frying: Preheat an air frying pan. Place the chicken evenly over the basket/grille of the air fryer, leaving a little space for air to circulate. Fry the chicken at 415 degrees for 10 minutes. If you’re eating large pieces of chicken, you’ll need closer to 13 minutes. The internal temperature you’re looking for is 165 degrees.
4. You’ve done it! Yum! It should be a beautiful sight for hungry eyes. The skin is crisp, rich and juicy. Let it rest a little; Cut it into slices and enjoy. We often stand on a cutting board and eat at least half of the hot air from the air fryer. I marinated the chicken nuggets in a homemade hot sauce in the notes below!