Dehydrating Chicken In An Air Fryer: Is It Possible?

Dehydrating chicken in an air fryer is a convenient way to make healthy snacks for both humans and dogs. Dehydrating food is a preservation method that uses low heat and a built-in fan to reduce the overall amount of water in the food, which helps it last longer. In the case of chicken, it can be dehydrated in an air fryer to make jerky. This can be done with or without a dehydrator setting on the air fryer.

Chicken jerky for dogs

Chicken jerky is a tasty treat for dogs and can be made easily at home in an air fryer. It is a great source of protein for your dog and is free from preservatives and artificial ingredients that are often found in store-bought treats.

Ingredients

• 1 boneless, skinless chicken breast
• Non-stick cooking spray or olive oil

Method

• Slice the chicken breast into thin, uniform pieces. For a chewier jerky, slice with the grain. If you are finding the chicken difficult to slice, try freezing it for about 10 minutes first.
• Spray your air fryer trays or basket with non-stick cooking spray or olive oil. Lay the chicken slices in a single layer on them, ensuring they do not overlap. Spray the chicken with cooking spray or olive oil once more.
• Pre-cook the chicken at 280°F for 9 minutes to kill off any bacteria.
• Set your air fryer to 170°F and dehydrate the chicken for 1½–2 hours. The chicken is done when it is hard and not spongy to the touch.
• Let the chicken cool and then store the jerky in an airtight container in the refrigerator. This should last for up to a week.

Tips

• If you want to make a bigger batch, you can freeze the chicken jerky for up to three months.
• If you don't have an air fryer, you can also make chicken jerky in the oven. Place the chicken slices on a baking sheet and cook at 165°F for 8 hours.

Dehydrating vs. oven-baking

Dehydrating and oven-baking are two different methods for preparing chicken. Dehydrating chicken involves using an air fryer or dehydrator to remove moisture from the meat, while oven-baking cooks the chicken using dry heat. Both methods have their own advantages and produce different results in terms of taste, texture, and convenience.

Dehydrating chicken is a great way to create a shelf-stable product that is easy to store and can be enjoyed as a snack or ingredient in various dishes. By removing the moisture from the meat, dehydration inhibits the growth of bacteria and other microorganisms, resulting in a safe and healthy treat. The process typically involves slicing the chicken into thin, uniform pieces, seasoning them, and then placing them in the air fryer or dehydrator at a low temperature for several hours until they are dry and leathery. This method is highly convenient, as it does not require constant monitoring, and the precise temperature control helps ensure even drying. Additionally, the use of an air fryer or dehydrator with a fan allows for fast, even drying with minimal risk of food spoilage.

On the other hand, oven-baking chicken is a more traditional cooking method that utilizes dry heat to cook the meat. While it is a straightforward process, it requires careful temperature control to prevent the meat from cooking instead of drying. Oven-baking chicken typically involves preheating the oven to a specific temperature and then placing the chicken inside for a set period. It is important to note that ovens vary in their ability to maintain low temperatures, and the enclosed space can lead to high humidity, affecting the drying efficiency. As a result, oven-baked chicken may not achieve the same level of dryness and shelf stability as dehydrated chicken.

One advantage of oven-baking chicken is that it allows for more precise control over the cooking process, enabling you to create a variety of dishes with different textures and flavors. By adjusting the temperature and cooking time, you can bake chicken to your desired level of doneness, whether it's juicy and tender or crispy and browned. Additionally, oven-baking can accommodate various seasonings, marinades, and cooking techniques, such as roasting or broiling, to enhance the flavor and presentation of the dish.

In terms of convenience, dehydrating chicken in an air fryer or dehydrator may be preferred by those seeking a hands-off approach, as it does not require constant attention. Once the meat is prepared and placed in the appliance, the low and steady temperature does the work, with occasional checks to ensure even drying. Oven-baking, on the other hand, may require more frequent monitoring and adjustments to temperature and cooking time to achieve the desired results.

In summary, dehydrating chicken offers the benefit of creating a shelf-stable product with a longer shelf life, while oven-baking provides more versatility in terms of flavor and texture. Dehydrating is a convenient, low-maintenance method that ensures even drying and inhibits bacterial growth. Oven-baking, on the other hand, allows for more precise control over the cooking process but may require more careful monitoring to prevent overcooking or undercooking. Ultimately, the choice between dehydrating and oven-baking depends on your specific needs, preferences, and the desired outcome for your chicken dishes.

Slicing the chicken

It is recommended to use a frozen chicken breast and let it thaw for about 10 minutes before slicing, as this will make the process easier. The ideal thickness of the chicken slices is around 1/4" or 5mm. If you want to make thinner treats that can be easily snapped into pieces, keep the slices thin. However, thicker slices will result in a chewier texture.

Once the chicken is sliced, it is ready to be placed in the air fryer. It is important to ensure that the slices are not overlapping and are placed in a single layer for even cooking.

Marinating the chicken

If you want a chewier jerky, cut the chicken with the grain. This will make the jerky last longer in your dog's mouth. If you want a softer jerky, cut the chicken against the grain for a more tender jerky.

• 1/2 cup soy sauce, 1/2 cup Worcestershire sauce, 1 tsp garlic powder, black pepper, and crushed red pepper to taste. Marinate for 24 hours in a ziplock bag in the fridge, flipping the bag every few hours to ensure all pieces are covered.
• 1 cup packed dark brown sugar, 3 tablespoons Worcestershire sauce, 1 tablespoon smoked paprika, 1 teaspoon unseasoned meat tenderizer, 1 teaspoon freshly ground black pepper, 1 teaspoon red pepper flakes, 1 teaspoon onion powder, and 1/2 teaspoon garlic powder. Marinate overnight.
• A basic dry rub of salt, dry herbs, chilli, and sugar.
• Liquid smoke, black pepper, onion, garlic, hot sauce, and peppers.

If you're marinating chicken for human consumption, you may want to experiment with different seasonings and marinades. Some options include garlic and herb, teriyaki, barbeque, lemon pepper zest, Cajun spice, honey mustard, and Italian herbs.

It's important to note that the marinating time can vary depending on the ingredients in the marinade and whether it is a dry or wet marinade. Solid cuts of meat will generally require longer marinating times. For wet marinades, it's recommended to marinate for at least a few hours, preferably overnight. For dry rubs, you can get away with a shorter time, as low as four to six hours.

After marinating, make sure to pat the chicken dry before placing it in the air fryer. This will help ensure even cooking.

Storing dehydrated chicken

Storage Containers

It is recommended to store dehydrated chicken in airtight containers or bags. Glass containers with airtight seals, such as Mason jars, are ideal for long-term storage. You can also use Ziploc bags or vacuum-sealed bags, especially if you're preparing lightweight packages for backpacking or camping trips.

Storage Temperature

There are differing opinions on whether dehydrated chicken should be stored at room temperature or in the refrigerator. Some sources suggest that dehydrated chicken can be stored in the pantry, as it is fully cooked. However, others recommend refrigerating or even freezing the chicken to extend its shelf life.

Storage Duration

The shelf life of dehydrated chicken depends on several factors, including the quality of dehydration, storage conditions, and packaging. Properly dehydrated and stored chicken can last for over a year when stored in airtight containers or vacuum-sealed bags. However, it is recommended to use the chicken within six months to a year for the best quality.

Storing Before Dehydration

Before dehydrating chicken, it is essential to prepare and store it properly. If you are using canned chicken, drain the liquid and remove any fat adhering to the meat. For raw chicken, slice it into thin, uniform pieces. You can also cook or steam the chicken before dehydration. Store the prepared chicken in the refrigerator until you are ready to dehydrate it.

If you are making dehydrated chicken strips or jerky, the storage instructions may vary slightly. It is recommended to store chicken jerky in an airtight container or bag in the refrigerator. This will ensure that the jerky stays fresh and safe to consume. Depending on the ingredients and preparation method, dehydrated chicken jerky can last for about a week in the refrigerator.

Frequently asked questions