Air-Fryer Shredded Chicken: Quick, Easy, And Delicious!

Air fryers have become a popular kitchen appliance in recent years, and for good reason. They can cook food quickly and healthily, making them perfect for busy people who want to eat well. One dish that can be made easily in an air fryer is shredded chicken. This versatile protein can be used in various recipes, from tacos and salads to soups and sandwiches. Not only is this method quick and easy, but it also produces juicy and flavorful chicken that’s perfect for meal prep or a weeknight dinner.

Seasoning and spices

Types of Seasoning and Spices

• Salt and pepper: A classic combination that forms the basis of many seasoning blends. You can use regular table salt or opt for kosher salt or sea salt for a milder flavour. Black pepper is commonly used, but you can experiment with other varieties like lemon pepper for a citrusy twist.
• Garlic powder and onion powder: These dehydrated forms of garlic and onion add a savoury punch to your chicken without the moisture of their fresh counterparts, which could affect the cooking process.
• Paprika: This spice adds a mild heat and a vibrant red colour to your chicken. Smoked paprika will impart a deeper, smokier flavour.
• Taco seasoning: If you plan to use your shredded chicken in tacos, nachos, or quesadillas, taco seasoning is an excellent choice. It typically includes a blend of spices like chilli powder, cumin, garlic powder, onion powder, and oregano.
• Lemon pepper: Lemon pepper combines ground black pepper with dried lemon zest, adding a tangy citrus flavour to your chicken.
• Ground mustard: This spice adds a sharp, pungent flavour to your chicken. It can also help to tenderise the meat.
• Cayenne pepper: If you like your food spicy, a sprinkle of cayenne pepper will do the trick. It adds a good amount of heat, so a little goes a long way.
• Brown sugar: For a touch of sweetness to balance out the savoury flavours, add a bit of brown sugar to your spice blend.

Tips for Using Seasoning and Spices

• Generosity is key: Don't be shy with your seasonings. Liberally apply your chosen spices to ensure that every bite of your shredded chicken is packed with flavour.
• Mix and match: Feel free to experiment with different combinations of spices to find your perfect blend. You can also adjust the ratios of spices within a blend to personalise it to your taste.
• Timing is important: For the best results, season your chicken before cooking. This allows the spices to adhere to the surface of the meat and penetrate the chicken as it cooks.
• Oil as a base: Brushing your chicken with a small amount of oil, such as olive oil or avocado oil, before seasoning will help the spices stick to the meat and keep the chicken moist and juicy.

Cooking times and temperatures

The cooking time and temperature for shredded chicken in an air fryer depend on the size of the chicken pieces and the type of air fryer being used. It is recommended to cook the chicken at a temperature between 370°F and 400°F for 12 to 20 minutes.

For example, one source recommends cooking chicken breasts in an air fryer at 370°F for a total of 20-25 minutes, flipping them halfway through the cooking process. This includes 13-15 minutes on one side and then 7-10 minutes on the other side. The chicken is cooked until its internal temperature reaches 165°F.

Another source recommends cooking chicken breasts at 390°F for 18 minutes, flipping them halfway through. This source also suggests preheating the oven to 375°F and then baking the chicken for 25-30 minutes, or until the internal temperature reaches 165°F.

It is important to note that the cooking time may vary depending on the thickness of the chicken and the specific air fryer being used. It is always best to check the internal temperature of the chicken with a meat thermometer to ensure it is cooked properly. The recommended internal temperature for chicken is 165°F.

Additionally, it is recommended to let the chicken rest for a few minutes after cooking and before shredding. This allows the juices to redistribute and results in juicier, more tender shredded chicken.

Chicken preparation

To prepare your chicken for the air fryer, start by patting the chicken breasts dry using paper towels. Then, brush or lightly spray the chicken with oil on both sides. You can use extra virgin olive oil, avocado oil, or olive oil spray.

Next, season the chicken generously with your chosen spices. You can use salt, black pepper, garlic powder, onion powder, paprika, lemon pepper, ground mustard, or a spice blend of your choice. You can also add a little cayenne pepper or brown sugar to the spice rub for an extra kick. Ensure the chicken is well-coated in the oil and seasoning.

If you are using a pie pan in the air fryer, place the chicken breasts in the pan and pour the remaining oil mixture over the top. Otherwise, transfer the seasoned chicken to the air fryer basket, ensuring they are in a single layer and not overcrowding the basket. If you are cooking several chicken breasts, you may need to cook in batches.

Air fry your chicken at a temperature between 370°F and 400°F for 12-20 minutes, flipping the chicken halfway through. The exact cooking time will depend on the size and thickness of your chicken breasts and the model of your air fryer, so adjust accordingly. The internal temperature of the chicken should reach 165°F when a meat thermometer is inserted into the thickest part of the breast.

Once the chicken is cooked, remove it from the air fryer and let it rest for 5 minutes. This allows the juices to redistribute and prevents the chicken from drying out. After resting, shred the chicken using a hand mixer, two forks, your hands, or by chopping it with a knife.

Shredding methods

There are several ways to shred chicken, and the best method for you will depend on your personal preference and the equipment you have available. Here are some of the most common methods:

• Using two forks: Hold one fork in each hand and use them to pull the chicken apart until it is shredded to your desired consistency. This method is simple and effective but may require some elbow grease if the chicken is particularly tough.
• Using a hand mixer: Place the chicken in a large bowl and use a hand mixer to shred it. This is a quick and easy method that requires less manual effort than using forks.
• Using a stand mixer: Place the chicken in the bowl of a stand mixer and mix on low speed until the chicken is shredded. This method is similar to using a hand mixer but may be better suited for larger batches of chicken.
• Using your hands: Allow the chicken to cool until you can handle it comfortably, then use your fingers to pull it apart. This method allows for greater control over the size and texture of the shredded chicken but may be less efficient than using forks or a mixer.
• Using a knife: Place the chicken on a cutting board and use a sharp knife to chop it into small pieces. This method may be more time-consuming than the others but can be useful if you prefer larger, more uniform pieces of shredded chicken.

Some additional tips for shredding chicken:

• For best results, let the chicken rest for a few minutes before shredding. This allows the juices to redistribute and results in moister, more tender shredded chicken.
• If you are short on time, try cutting large pieces of chicken into cutlets before cooking. This will help you achieve juicy results without having to wait as long for the chicken to cook through.
• To ensure the chicken is cooked properly, use a meat thermometer to check that the internal temperature has reached 165°F (75°C) at the thickest part of the meat.

Storing and reheating

Storing

It is important to store cooked chicken properly to prevent food safety issues and keep it from drying out. Always place the chicken in airtight containers or well-sealed bags. It is also a good idea to separate the chicken into smaller portions before storing it, especially if you plan on freezing it. This will make it easier to reheat only what you need and prevent the rest of the chicken from drying out.

Cooked shredded chicken can be stored in the refrigerator for 3-5 days or in the freezer for up to 4 months. If you are freezing your chicken, it is best to use it within 2-4 months and to thaw it overnight in the fridge before reheating.

Reheating

There are several ways to reheat shredded chicken, including in the oven, on the stove, or in the microwave. Here are some general guidelines for each method:

• Oven: Preheat your oven to 350°F. Take the chicken out of the fridge and place it in a baking dish, leaving some space between the pieces. Pour a small amount of chicken stock, water, or another liquid into the dish and cover it with aluminium foil. Place the dish in the oven and let it cook until the internal temperature reaches 165°F. This should take around 20 minutes, but it is best to check the temperature with a meat thermometer to be sure.
• Stove: Pour a small amount of water into a skillet and place it over medium heat. Add the shredded chicken to the skillet and stir or flip the pieces until they are heated through to 165°F. You can also add a little water or olive oil to the skillet to help keep the chicken moist.
• Microwave: Place the chicken on a plate, leaving some space between the pieces. Drizzle a small amount of water or olive oil over the chicken to add moisture and cover the plate with a microwave-safe lid or damp paper towels. Start by microwaving for 2 minutes, then check the chicken and continue heating in 30-second to 1-minute intervals until it is fully heated through.

It is important to note that chicken should only be reheated once after storing, as constantly heating and cooling it can dry out the meat and expose it to bacteria. Additionally, cooked chicken should not be left out at room temperature for more than 2 hours, and it is ideal to refrigerate it as soon as it cools from cooking.

Frequently asked questions