Air Line Chicken Breast Recipe
Make Air Line Chicken Breast Recipe in just 1h 5m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brined Chicken
Seasoning & Coating
Finishing & Garnish
Method
Brined Chicken
Prepare brine
In a large bowl or container, combine 6 cups cold water with 3 tablespoons kosher salt, 2 tablespoons granulated sugar, 1 tablespoon black peppercorns, 2 bay leaves and 3 smashed garlic cloves. Stir until salt and sugar dissolve.
Brine the chicken
Submerge 4 skinless boneless chicken breasts in the brine, cover and refrigerate for 30–45 minutes (no more than 1 hour for thin breasts). This adds moisture and flavor without making the meat overly salty.
Rinse and dry
Remove the chicken from the brine, discard the brine, rinse each breast briefly under cold water, then pat very dry with paper towels. Let sit at room temperature while you prepare the seasoning (about 10 minutes).
Seasoning & Coating
Make seasoning blend
In a small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon melted butter, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried thyme, 1 teaspoon freshly ground black pepper and 1 teaspoon salt until combined.
Coat the chicken
Brush or rub the seasoning mixture evenly over both sides of each chicken breast so they are fully coated. Press gently so the seasoning adheres.
Air Line (Air Fryer) Cooking
Preheat air fryer
Preheat the air fryer to 375°F (190°C) for 3–5 minutes. Lightly spray the air fryer basket with oil or brush with a little oil to prevent sticking.
Air-fry the chicken
Place the seasoned breasts in a single layer in the air fryer basket without overlapping. Cook at 375°F (190°C) for 10 minutes, then flip the breasts and continue cooking for another 6–8 minutes, or until an instant-read thermometer inserted into the thickest part reads 160–165°F (71–74°C). Total cook time will be 16–18 minutes depending on breast thickness.
Rest
Remove the chicken to a cutting board and tent loosely with foil. Let rest for 5 minutes; carryover heat will raise the internal temperature to the safe range while juices redistribute.
Finishing & Serving
Finish and garnish
Squeeze the juice of 1 fresh lemon over the rested chicken breasts. Sprinkle with 2 tablespoons chopped fresh parsley. Slice against the grain if desired and serve immediately.