Ingredients:

  • 2 large boneless, skinless chicken breasts (about 600-680 g total)
  • 1 Tbsp Olive Oil (or neutral oil)
  • 1 tsp Kosher Salt
  • 1/2 tsp freshly ground Black Pepper
  • 1 tsp Smoked Paprika
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/4 tsp Dried Thyme or Oregano (optional)

Instructions:

  1. Prep the Chicken: Pat the chicken breasts thoroughly dry using paper towels. If the breasts are very thick (over 1.5 inches), lightly pound the thickest end until the overall thickness is relatively even (around 1 inch).
  2. Make the Rub and Season: In a small bowl, combine the kosher salt, pepper, smoked paprika, garlic powder, onion powder, and dried herbs (if using). Drizzle the olive oil evenly over both sides of the chicken breasts. Sprinkle the House Rub liberally over the chicken, pressing the seasoning onto the meat.
  3. Rest: Let the seasoned chicken rest at room temperature for 15 minutes. This crucial step allows the salt to begin tenderizing the meat and ensures the chicken cooks evenly.
  4. Preheat and Load the Basket: Preheat the air fryer to 200°C (400°F) for 5 minutes. Lightly spray the air fryer basket if needed. Place the chicken breasts in the basket, ensuring they are not touching or overlapping. Work in batches if necessary.
  5. First Cook: Cook the chicken for 6 minutes. Then, using tongs, flip the chicken breasts over.
  6. Finish Cooking and Check Doneness: Continue cooking for another 6 to 10 minutes, depending on the size. Use an instant-read thermometer to check the thickest part of the largest chicken breast. The internal temperature must register 74°C (165°F).
  7. Rest and Serve: Immediately transfer the cooked chicken breasts to a clean cutting board. Tent loosely with foil and let them rest for 5–7 minutes to redistribute the juices. Slice the chicken against the grain and serve immediately.