Air Fryer Bone In Chicken Breast
Perfectly juicy bone-in chicken breasts with crispy skin, cooked in the air fryer for maximum flavor and minimal effort.
Ingredients
- 2-3 bone-in, skin-on chicken breasts (10-12 oz each)
- 1 tablespoon olive oil or avocado oil
- 1 teaspoon kosher salt Diamond Crystal preferred; use half amount for Morton's
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika sweet or smoked
- 1/4 teaspoon dried thyme or rosemary optional
Method
- Remove chicken breasts from refrigerator 30-60 minutes before cooking. Pat them dry thoroughly with paper towels.
- Combine salt, pepper, garlic powder, paprika, and herbs in a small bowl. Brush chicken with oil, then apply the seasoning mixture on all sides, including under the skin where possible.
- Preheat your air fryer to 375°F (190°C) for 3-5 minutes.
- Place chicken breasts in the air fryer basket, skin side down initially. Ensure they are not touching or overcrowded.
- Cook for 10 minutes at 375°F (190°C).
- Open the air fryer and carefully flip the chicken breasts skin side up using tongs.
- Continue cooking for another 10-15 minutes until the internal temperature reaches 165°F (74°C) when measured at the thickest part near the bone.
- Remove chicken from the air fryer and let rest for 5 minutes before serving to allow juices to redistribute.
Note
- For superior flavor, salt the chicken 1-24 hours before cooking and leave uncovered in the refrigerator.
- Chicken size matters - adjust cooking times based on weight using the timing chart in the article.
- The 5-minute rest period is crucial as the internal temperature will rise an additional 5°F through carryover cooking.
- Use oils with high smoke points like avocado oil (520°F) or refined olive oil (465°F) to prevent smoking.
- Position chicken breasts with the thicker end toward the outside of the basket for more even cooking.