Air-Fryer Chicken: Moist, Tender, And Delicious

how to make chicken in air fryer not dry

Chicken cooked in an air fryer can sometimes turn out dry. To prevent this, it is important to not overcook the chicken. Using a meat thermometer can help with this. You can also try brining the chicken before cooking it. This involves salting the meat and letting it rest before cooking. You can also try slicing the chicken thinly to ensure even cooking.

Characteristics Values
Chicken type Boneless skinless chicken breasts
Chicken weight 7-11 oz
Chicken preparation Brined, marinated, or thinly sliced
Oil Olive oil, avocado oil
Seasoning Salt, pepper, paprika, garlic powder, onion powder, Italian seasoning, thyme, oregano, brown sugar, cornstarch
Air fryer temperature 360-415°F
Cooking time 7-16 minutes
Internal temperature 160-175°F

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Brine the chicken

Brining is a great way to keep your chicken moist and flavourful when cooking with an air fryer. It's a simple process that involves submerging the chicken in a saltwater solution, or for a dry brine, sprinkling it with salt. This technique is widely used by chefs and can be done the night before or a few hours before cooking.

For a wet brine, you'll need to prepare a saltwater solution. The ratio is approximately 30g of salt per litre of water. You can also add aromatics like juniper berries, garlic, thyme, and pepper to the solution to impart extra flavour. Bring the brine to a boil, then let it cool completely before submerging the chicken. It's important that the brine is cold to avoid bacterial growth. Leave the chicken in the brine for about an hour per pound of meat. After brining, remove the chicken from the solution, rinse off any excess salt, and pat it completely dry.

For a dry brine, simply sprinkle salt all over the chicken and let it rest in the refrigerator for at least 30 minutes or up to 24 hours. You can also add other seasonings like pepper or garlic powder to the chicken during this step. Before cooking, remove the chicken from the refrigerator and let it come to room temperature for about 15 minutes.

Brining helps the chicken absorb extra liquid and salt, keeping it moist and flavourful during cooking. It's especially useful if you're cooking chicken breasts, which tend to dry out more easily. By brining your chicken, you'll end up with juicy, tender, and flavourful meat.

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Don't overcook the chicken

The most important thing to remember when cooking chicken in an air fryer is not to overcook it. Overcooking will result in dry, tough, and chewy chicken. Chicken is considered cooked and safe to eat at an internal temperature of 165 °F. However, it is recommended to remove the chicken from the air fryer when it reaches an internal temperature of 155–160 °F. The residual heat will continue to cook the chicken and bring it to the desired temperature.

To ensure you don't overcook the chicken, use an instant-read thermometer to monitor its internal temperature. This is especially important if you are new to using an air fryer or cooking chicken in general. By keeping a close eye on the temperature, you can avoid overcooking and drying out the meat.

The cooking time will depend on the size of the chicken breasts. Smaller breasts (5–7 ounces) will take around 7–10 minutes, medium breasts (8–10 ounces) will take 10–12 minutes, and larger breasts (11 ounces or more) will need 12–16 minutes. It is crucial to flip the chicken halfway through the cooking process to ensure even cooking.

Additionally, brining the chicken before cooking can help prevent it from drying out. Brining involves salting the meat and letting it rest before cooking. This process helps the chicken absorb extra liquid and salt, resulting in a more moist and flavourful dish. You can use a wet brine (saltwater solution) or a dry brine (sprinkling salt directly on the meat).

By following these tips and keeping a close eye on the internal temperature of your chicken, you can avoid overcooking and ensure juicy and tender results.

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Use olive oil

Olive oil is a great way to keep your chicken moist and ensure your seasonings stick. It is best to use extra virgin olive oil for recipes cooked at 375 degrees Fahrenheit or lower, as it has a low smoking point.

You can coat your chicken in olive oil by drizzling it over the chicken and then adding your spices, or by putting the chicken, oil, and spices in a ziplock bag and shaking it up. You can also use an oil sprayer to spritz your chicken with olive oil.

If you are cooking frozen chicken, you can also spray it with olive oil to ensure it doesn't dry out.

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Add herbs and spices

Adding herbs and spices to your chicken is a great way to ensure your chicken is packed with flavour.

A simple mix of paprika, garlic powder, thyme, salt, and pepper does wonders for plain chicken. You could also use other dried herbs such as oregano or parsley.

If you're feeling adventurous, you could try a blend of smoked paprika, garlic powder, onion powder, salt, and brown sugar. This combination provides a beautiful blend of smoky, savoury, and sweet flavours.

For a spicy kick, add some cayenne pepper to your blend.

If you're short on time, a cheat code for seasoning is to use a pre-made rotisserie chicken seasoning blend.

When preparing your chicken, toss the spices together in a bowl and sprinkle the mixture over the chicken pieces. Add oil and toss to ensure every piece is well-coated.

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Cut chicken into thin pieces

To cut chicken into thin pieces, you'll need a sharp knife and a steady hand. Here's a step-by-step guide:

  • Place the chicken breast on a clean, flat surface, like a cutting board.
  • Identify the thickest part of the breast – this is usually the side where the tenderloin is attached.
  • Position your knife parallel to the cutting board and slice through the thickest part of the breast, creating two thinner pieces.
  • If the chicken breast is still thicker than you'd like, repeat the process with each piece, cutting against the grain of the meat to ensure even cooking.
  • If you're aiming for a specific thickness, use a meat mallet or rolling pin to gently pound the chicken to your desired thickness.
  • Once you're happy with the thickness, trim any visible fat or connective tissue from the edges of the chicken.
  • Cut each piece of chicken into your desired shape – strips, cubes, or leave them whole.
  • Pat the chicken pieces dry with a paper towel to remove any excess moisture before seasoning and cooking.

Remember, cutting chicken into thin pieces helps it cook more evenly and reduces the risk of drying out. It also increases the surface area, allowing more of those delicious spices and flavours to adhere to the meat.

Frequently asked questions

Brining the chicken before cooking can help prevent it from drying out. This involves either submerging the chicken in a saltwater solution or sprinkling it with salt and letting it rest for at least 30 minutes. Brining helps the chicken absorb extra liquid and salt, keeping it moist and flavourful.

The ideal temperature for air frying chicken is 375°F. The cooking time will depend on the size of the chicken breasts. Small breasts (5-7 ounces) will take 7-10 minutes, medium breasts (8-10 ounces) will take 10-12 minutes, and large breasts (11 ounces or more) will take 12-16 minutes. It is important to flip the chicken halfway through cooking to ensure even cooking.

In addition to brining, using olive oil can help crisp the skin and enhance the flavour. Spacing out the chicken breasts in the air fryer ensures even cooking, so it is best to cook in batches if necessary. Checking the temperature early and allowing the chicken to rest for a few minutes before cutting into it can also help prevent drying.

It is best to thaw frozen chicken before cooking in an air fryer. This will help ensure even cooking and the best texture.

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