Air Fryer Chicken Jerky: A Quick, Easy Treat

Chicken jerky is a less common alternative to beef and turkey jerky. It is extra lean and budget-friendly, but it is hard to replicate the smoky flavour without a smoker. However, it is possible to make chicken jerky in an air fryer by using the dehydrator function. To make chicken jerky in an air fryer, you will need to slice chicken breasts into thin, uniform strips. Marinade the chicken for at least eight hours, and then place the strips in the air fryer at a low temperature for several hours.

Marinating the chicken

Firstly, select a marinade that complements your desired flavour profile. A simple marinade can be made with just three ingredients: a barbecue sauce for salty, umami, and sweet flavours, sriracha or chilli garlic sauce for spice, and rice vinegar for acidity to tenderize the meat. Alternatively, you can experiment with other ingredients such as soy sauce, Worcestershire sauce, honey, vinegars, salt, black pepper, and dried spices and herbs.

Once you have gathered your ingredients, it's time to prepare the marinade. Combine your chosen ingredients in a bowl and mix well. You can adjust the quantities of each ingredient to suit your taste preferences. If you're using a thicker sauce or paste, such as barbecue sauce or sriracha, you may want to whisk in a small amount of oil or water to create a more pourable consistency.

Now, it's time to prepare the chicken. For chicken jerky, it is best to use boneless, skinless chicken breasts. Before marinating, it is recommended to freeze the chicken for 30-60 minutes or thaw it for about 10 minutes to make slicing easier. Slice the chicken lengthwise into thin, uniform strips, aiming for a consistent thickness of around 1/8" to 1/4". Trimming away any excess fat or connective tissue will help ensure that your jerky is not too fatty.

Place the sliced chicken in a resealable plastic bag or a bowl with a tight-fitting lid. Pour the marinade over the chicken, ensuring that all pieces are well-coated. Seal the container and refrigerate for at least 8 hours, or up to 24 hours for more intense flavour. During this time, the chicken will absorb the flavours of the marinade.

Once the chicken has finished marinating, remove it from the refrigerator and strain off any excess marinade. It is now ready to be threaded onto skewers and placed in the air fryer!

Choosing the right cut of chicken

When it comes to choosing the right cut of chicken for making jerky in an air fryer, there are a few important considerations to keep in mind. Firstly, opt for boneless and skinless chicken breasts. This cut of meat is ideal because it is leaner and easier to slice uniformly, which is crucial for ensuring even cooking. The absence of bones and skin also reduces the risk of bacteria and makes it safer for consumption.

To achieve the perfect texture, it is recommended to freeze the chicken breasts for about 30 minutes to an hour before slicing. This makes the meat firmer and easier to cut into thin, uniform strips. The ideal thickness of the slices is around 1/8" to 1/4" for chicken jerky. Be sure to trim away any excess fat and connective tissue from the chicken, as fat is not desirable for jerky and can affect its shelf life.

When slicing the chicken, consider the direction of your cuts. Cutting against the grain will result in more tender jerky, while cutting with the grain will produce chewier pieces. If you're making dog treats, a chewier texture is preferable, so be sure to slice the chicken with the grain. However, if you're making jerky for human consumption, you might want to vary the cutting direction to cater to different preferences.

Additionally, it is worth noting that chicken jerky is a less common choice compared to beef or turkey jerky. Chicken allows you to make extra lean jerky, and it is also budget-friendly. While it may not have the same chewiness as beef jerky, it is a great option for those seeking a healthier alternative.

Air fryer settings

To make chicken jerky in an air fryer, you will need to use the dehydrate function. If your air fryer does not have a dehydrate function, you can use the bake function instead.

For the dehydrate function, set the air fryer to 160°F (70°C) and dehydrate for 3 hours. If you are using the bake function, set the air fryer to 180°F (80°C) and bake for 1 hour and 15 minutes. Then, increase the temperature to 200°F (95°C) and bake for an additional 15 minutes.

It is important to note that the cooking time may vary depending on the thickness of the chicken slices and the model of your air fryer. For example, if your air fryer has a maximum setting of 30 minutes, you will need to adjust the cooking time and rearrange the chicken during the reset time.

Additionally, if you want to ensure that the chicken reaches an internal temperature of 165°F (74°C), which is the recommended temperature to ward off bacteria, you can place the finished jerky in an oven preheated to 250-275°F (121-135°C) for 5-10 minutes.

Before cooking, it is recommended to freeze the chicken for 30 minutes to 1 hour to make it easier to slice into thin, uniform pieces.

Cooking time and temperature

The cooking time and temperature for chicken jerky in an air fryer will depend on the specific model of the air fryer, the thickness of the chicken strips, and personal preference for texture.

For an air fryer with a dehydrate function, it is recommended to set the temperature to 160°F (70°C) and cook for 3 hours. If your air fryer does not have a dehydrate function, you can still make chicken jerky by setting the temperature to between 160°F and 170°F (70°C and 77°C). At this temperature, the chicken jerky will take between 1 hour 30 minutes and 3 hours to cook.

It is important to ensure that the chicken reaches an internal temperature of 165°F (74°C) to kill off any bacteria. This can be done by pre-cooking the chicken before dehydrating, or by finishing the jerky in an oven at 250°F to 275°F (121°C to 135°C) for 5-10 minutes after dehydrating.

If you prefer a chewier texture, you can slice the chicken with the grain. For a more tender jerky, cut the chicken against the grain. It is also recommended to trim as much fat as possible from the chicken before cooking, as fat is the enemy of long-term storage.

When checking if your chicken jerky is done, look for a dry and leathery appearance. The jerky should bend without any moisture seeping out or breaking. You should also see white fibers when tearing the jerky apart.

Storing the chicken jerky

Once the chicken jerky has cooled to room temperature, it can be packed into bags or airtight containers for storage. It is important to ensure that the jerky is completely cool before packing to prevent moisture from forming inside the container, which can reduce its shelf life.

At room temperature, chicken jerky can be stored for about two weeks. It can be kept in the refrigerator for three to six months. For the best results, store chicken jerky in a cool, dry, and dark place out of direct sunlight.

If there is any doubt about whether the chicken jerky has been cooked to the right temperature, it is advisable to store it in the freezer to prevent spoilage. Freezing is also an option to extend the shelf life of chicken jerky.

Properly dried and treated chicken jerky can be safely stored and enjoyed for several weeks to months, depending on the storage conditions.

Frequently asked questions