Ingredients:
- 4 boneless, skinless Chicken Breasts (approx. 180–200g / 6–7 oz each)
- 1 tbsp Extra Virgin Olive Oil or non-aerosol cooking spray
- 1 tsp Kosher Salt
- ½ tsp Freshly Ground Black Pepper
- 1 tsp Smoked Paprika
- 1 tsp Garlic Powder
- ½ tsp Onion Powder
- ½ tsp Dried Italian Herbs or Oregano
- ¼ tsp Cayenne Pepper (Optional)
Instructions:
- Prep the Chicken: Pat the chicken breasts thoroughly dry. Place them between two sheets of parchment paper and use a meat pounder to gently pound the thickest part of the breast until the chicken is roughly uniform in thickness (about 1 inch / 2.5 cm). This is crucial for even cooking.
- Make the Rub: In a small mixing bowl, combine the salt, pepper, smoked paprika, garlic powder, onion powder, dried herbs, and cayenne (if using). Whisk briefly.
- Oil and Season: Drizzle the olive oil over the chicken breasts, coating both sides lightly. Sprinkle the seasoning rub generously and evenly over the chicken, pressing lightly to help the spices adhere.
- Temper: Let the seasoned chicken rest at room temperature for 15 minutes. This takes the chill off, which helps the chicken cook faster and stay juicier.
- Preheat the Air Fryer: Preheat the air fryer to 200°C (400°F) for at least 5 minutes.
- Arrange: Lightly spray the air fryer basket. Place the chicken breasts in the basket, ensuring they are not touching (cook in batches if necessary).
- Initial Cook: Cook the chicken for 6–8 minutes at 200°C (400°F).
- Flip and Finish: Using tongs, flip the chicken breasts. Cook for an additional 6–10 minutes.
- Check for Doneness: At the 12-minute mark, use a quick-read thermometer to check the internal temperature in the thickest part of the breast. It must reach 74°C (165°F). Remove immediately once this temperature is reached.
- The Mandatory Rest: Transfer the cooked chicken breasts immediately to a cutting board or clean plate. Tent loosely with foil. Allow the chicken to rest for a full 5 minutes to allow the juices to redistribute.
- Serve: Slice or serve whole.