Ingredients:

  • 2 Large Chicken Breasts (approx. 1 lb / 450g), boneless and skinless
  • 1 tbsp Olive Oil
  • 1 tsp Garlic Powder
  • 1 tsp Dried Oregano
  • 1/2 tsp Dried Thyme
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Fine Sea Salt
  • 1/4 tsp Cracked Black Pepper

Instructions:

  1. Pat the 2 Large Chicken Breasts completely dry with paper towels. Note: Moisture on the surface creates steam, which prevents the crust from forming.
  2. Use a mallet to pound the thickest part of the breast until it is even with the thin end. Note: This ensures the thin part doesn't turn to rubber while the center cooks.
  3. Place the chicken in a bowl and drizzle with 1 tbsp Olive Oil, tossing to coat every inch.
  4. In a small ramekin, combine the garlic powder, oregano, thyme, paprika, salt, and pepper.
  5. Sprinkled the herb mix over the chicken. Press the spices into the meat with your hands to make sure they stick.
  6. Set your air fryer to 400°F (200°C) and let it run for 3 minutes before adding food.
  7. Place the chicken in the basket, ensuring they do not touch or overlap.
  8. Air fry for 6 minutes until the edges begin to turn golden brown.
  9. Carefully turn the breasts over to ensure the bottom gets that same circulating heat.
  10. Cook for another 3 to 4 minutes until the internal temperature hits 160°F.
  11. Remove the chicken to a warm plate and tent loosely with foil for 5 minutes. The residual heat during the resting phase will carry it to the food safe 165°F.