Our air fryer chicken fillet recipe is very simple and produces tender tasty and juicy meat just the way we like our chicken.
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The BEST Airfryer Chicken Fillet IN 8 MINUTES | SUPER JUICY!!
If you own an air fryer chicken is probably one of the first things you cook in it. There’s no doubt that the air fryer is a quick and easy way to cook chicken but all too often that chicken turns out dry and bland especially if you’re working with lean chicken breasts. We know from recipe testing that you can’t just throw any meat in an air fryer and expect it to come out juicy and flavorful so we asked our test kitchen colleague and seasoned recipe developer Julia Levy to come up with what we described as a basic method for perfectly cooked flavorful and juicy air fryer chicken breasts where juiciness is key. Through countless tests and tweaks Levy did just that. Read on for the basic recipe tips for getting the juiciest most flavorful chicken in the air fryer plus five variations on the basic recipe including miso ginger chipotle lime and Dijon thyme.
Opt for boneless skinless chicken breasts. While boneless skinless chicken breasts are convenient we recommend using boneless skinless chicken breasts for the juiciest results. With an appliance that cooks things just as quickly as an air fryer the little bit of extra cooking time won’t make a big difference to leave the bones out and the reward in terms of tender beautifully browned chicken is high. Plus you’ll get crispy skin! If that’s not your thing let’s talk about… And secondly you can always remove the skin after cooking.
Dry-brining your breasts for juicier more flavorful meat. We’ve long been proponents of dry-brining: it’s a simple process that produces much juicier more flavorful meat and unlike wet-brining it doesn’t require a vat of liquid sloshing around in your refrigerator. In this recipe we call for simply rubbing the meat with a combination of kosher salt and baking soda then letting it sit in the refrigerator for at least four hours.
