Sprig Originals's kitchen / Air Fryer Chicken Breast with Smoky Spice Rub
Air Fryer Chicken Breast with Smoky Spice Rub
By Sprig Originals · with credit
Adapted from saltandlavender.com
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
Juicy chicken breasts in a smoky, garlicky spice rub that crisps up beautifully in the air fryer. Five minutes of prep gets you sliceable protein for salads, sandwiches, or dinner straight off the board.
Ingredients
Chicken
- 2 boneless skinless chicken breasts
- 1 tablespoon olive oil
Spice rub
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Pull the chicken breasts out of the fridge 15 to 20 minutes before you start so they lose their fridge chill — this helps them cook evenly.
- Stir the smoked paprika, garlic powder, onion powder, chili powder, Italian seasoning, salt, and pepper together in a small bowl.
- Set the chicken on a plate, drizzle over the olive oil, and rub it all over with your hands. Sprinkle on the spice mixture and massage it into every surface.
- Preheat the air fryer to 375°F. Lay the chicken in the basket in a single layer with space between the pieces, and cook for 8 minutes.
- Flip the chicken and cook another 4 to 10 minutes depending on size — about 4 to 5 minutes more for 6 oz breasts, 6 to 7 for 8 oz, and 8 to 10 for 10 oz. Pull them at 160°F on an instant-read thermometer, then rest 5 minutes; they'll coast up to 165°F and stay juicy when you slice.
Chef's tips
- A thermometer is the whole game here — air fryers vary wildly, and 20 seconds of checking is what separates juicy from chalky.
- If your breasts are thick and tapered, give the fat end a few whacks with the flat of your hand or a rolling pin so the whole piece finishes at the same time.
- Double the spice rub and keep the extra in a jar — it's just as good on thighs, shrimp, or potato wedges.
- Don't crowd the basket. Two breasts is the sweet spot; more than that and you'll steam instead of crisp, so cook in batches.
Nutrition (per serving, estimated)
220calories
35gprotein
3gcarbs
8gfat
Estimates only — values vary with brands and portions.
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