Air Fryer Bone In Chicken Breasts
This Air Fryer Bone-In Chicken Breasts recipe is made with two large split chicken breasts, olive oil, paprika, oregano, salt, and pepper. The skin turns golden and crispy in the air fryer while the meat stays tender and moist.
Ingredients
- 2 large bone-in skin-on chicken breasts (about 15 oz / 430 g each)
- 1 tbsp olive oil
- ¾ tsp salt
- ¼ tsp freshly ground black pepper
- ½ tsp paprika
- ¼ tsp dried oregano
Instructions
- Take the chicken breasts out of the refrigerator 15 to 20 minutes before cooking.
- Pat the chicken dry all over with paper towels, including the skin, underside, and edges around the bone.
- Mix the salt, black pepper, paprika, olive oil, and dried oregano in a bowl.
- Rub the mixture all over the chicken, including the skin, sides, and underside. If the skin lifts easily, rub a little of the mixture underneath, too, but do not pull the skin away from the meat.
- Preheat the air fryer to 375°F / 190°C for 3 to 5 minutes.
- Place the chicken breasts in the air fryer basket in a single layer, skin side down. Cook for 15 minutes.
- Turn the chicken breasts over so the skin side faces up. Cook for another 10 to 15 minutes, or until the thickest part reaches 165°F / 74°C.
- If the skin browns too quickly before the center is cooked, reduce the air fryer temperature to 350°F / 175°C and keep cooking until the chicken reaches 165°F / 74°C.
- Transfer the chicken to a plate or board and let it rest for 5 to 10 minutes before slicing.
- Serve whole, sliced, or remove the meat from the bone for meal prep.
Notes
- For best results, use bone-in, skin-on chicken breasts that are close in size. This helps them cook at the same speed.
- The cooking time depends on the size and thickness of the chicken breasts. Large pieces around 15 oz / 430 g usually take about 28 to 30 minutes. Smaller pieces may cook faster.
- Air fryer models cook differently, so use the timing as a guide and check the internal temperature before serving.
- Always check the internal temperature with a meat thermometer. The chicken is cooked when the thickest part reaches 165°F / 74°C.
- Do not let the thermometer touch the bone, as this can give an inaccurate reading.
- This recipe works best with fresh or fully thawed chicken. Frozen bone-in chicken breast takes much longer and can cook unevenly.
- Do not skip the resting time. Resting helps the juices settle back into the meat and keeps the chicken breast moist.
- If your air fryer basket is small, cook one chicken breast at a time. The chicken needs space around it so the hot air can move properly.
- You can use sweet paprika or smoked paprika. Sweet paprika gives a mild flavor, while smoked paprika adds a deeper taste.