Air Fryer Bone-in Chicken Breasts
A quick and easy recipe for perfectly cooked air fryer bone-in chicken breasts with crispy skin.
Equipment
- Air fryer
- Small bowl
- Kitchen paper towel
- Meat thermometer
Ingredients
- 2 lb Bone-in chicken breasts about 450g each
- 1 Tablespoon olive oil (15ml)
- ½ Tablespoon lemon pepper seasoning (7.5g)
- 1 teaspoon Italian seasoning (2.5g)
- 1 teaspoon smoked paprika (2.5g)
- 1 teaspoon garlic granules (3g)
- 1 teaspoon onion granules (3g)
- Salt to taste
- black pepper to taste
- Air fryer cooking oil spray
Instructions
- Start by preheating your air fryer to about 375 degrees F. You’ll know it’s ready when you hear a little beep and smell a hint of warmth. This step ensures that your chicken gets that nice crispy skin you want when it cooks.
- Grab those bone-in chicken breasts and pat them dry with a paper towel. This helps the skin get that beautiful crispiness. Avoid skipping this step, as moisture will just make it soggy instead.
- Drizzle olive oil over the chicken and sprinkle lemon pepper seasoning, Italian seasoning, smoked paprika, garlic granules, onion granules, salt, and pepper all over. Rub it in well so every bit is coated, bringing all those lovely flavors to life. Missing spots can lead to uneven flavor.
- Lightly spray the air fryer basket with cooking oil. You’ll want this for extra crisp on the skin. Don’t overdo it—just a thin layer will do the trick. Too much oil can lead to a greasy outcome.
- Place the seasoned chicken breasts in the air fryer basket, skin-side up. Cook for about 27 minutes. Halfway through, check for doneness and flip if needed for even coloring. Keep an eye on it; overcooking can dry things out quickly.
- Once done, let the chicken rest for about five minutes before digging in. This allows the juices to redistribute, making for juicier bites. Cutting too soon can lead to a dry mess, so patience pays off!
Notes
Cooked chicken can be stored in an airtight container in the fridge for up to 4 days. You can also freeze it in the freezer for up to 3 months or longer, reheating in the air fryer or microwave.
Ensure chicken is patted dry before applying oil and spices. Use a meat thermometer to guarantee the chicken is cooked to the correct internal temperature of 165 degrees F. If pieces vary in size, consider trimming them to ensure they cook evenly. For crisp skin, a light spritz of oil before cooking can help achieve that crunchy texture.
Reheat in the air fryer at 350 degrees F for about 5-10 minutes, checking to ensure the chicken is heated through without drying out.
Serve with a side salad, slice and add to pasta dishes, or use in sandwiches or wraps.
Try different spice blends for variety, add citrus zest for a fresh flavor, or serve with a creamy sauce for richness.
Choose bone-in chicken breasts for moist and juicy results. Substitute olive oil with avocado oil if desired. For seasoning, use Herbs de Provence or mixed herbs in place of Italian seasoning. Regular or hot paprika can replace smoked paprika.