Perfect Air Fryer Chicken Breast – No Breading!

This foolproof recipe for making boneless air fryer chicken breast that’s perfectly juicy every time!

Juicy Air Fryer Boneless Chicken Breasts, no breading!
Perfect Air Fryer Chicken Breast

The secret to making the juiciest, most flavorful chicken breast, with no breading in the air fryer is brining. This is great for anyone following a keto, low-carb, or Whole30 diet. If you are new to air frying, you can see more air fryer recipes here.

This foolproof recipe for making boneless chicken breast in the air fryer with give you perfectly juicy chicken every time.

How do you cook boneless breast?

Most of you know I prefer chicken thighs over breast meat because they are juicier since they have more fat. Using this method of brining the chicken first, then seasoning the chicken with lots of herbs and spices results in the most flavorful end result. I love adding this to salads, for meal prep, or simply served with a side dish.

How does brining add moisture to meat?

When you salt a chicken breast, the meat absorbs extra liquid and salt during the brining period. Some of this liquid gets lost during cooking, but by soaking in salted water, it results in a juicier and more flavorful final dish. This is particularly great for lean cuts of meat, such as chicken breast and turkey breast that tend to dry out during cooking. Basic brine ratio: The basic ratio of salt to water for a brine is 4 tablespoons of salt per 6 cups of water.

How To Make Juicy Air Fryer Chicken Breasts

  • Start by pounding the thicker end of the chicken to make both sides leveled out so they cook evenly.
  • Fill a large bowl with about 6 cups of lukewarm water and add 1/4 cup kosher salt, stirring to dissolve. Although this may sound like a lot of salt, only a small amount is absorbed. Add the chicken breasts to the water and let them sit at least 1 1/2 hours or up to 6 hours to brine. Remove from water, pat dry with paper towels and discard the water.
  • Spritz or rub the chicken breast with olive oil. Make a dry rub with your favorite herbs and spices, then coat. Air fry 380 degrees F about 10 minutes, always turning halfway.

Brining chicken breast in a salt solution for the juiciest, most flavorful results.easy rub for chicken.Juicy Air Fryer Boneless Chicken Breasts, no breading!Juicy Air Fryer Boneless Chicken Breasts, no breading!

keto chicken breasts in the air fryer

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keto chicken breasts in the air fryer
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4.5 from 73 votes
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How To Make Juicy Air Fryer Chicken Breasts 

0
3
0
SP
208 Cals 39 Protein 1 Carbs 4.5 Fats
Prep Time: 5 mins
Cook Time: 10 mins
Soak Time: 1 hr
Total Time: 1 hr 15 mins
Yield: 4
COURSE: Dinner, Lunch
CUISINE: American
This foolproof recipe for making boneless chicken breast in the air fryer will give you perfectly juicy chicken every time.

Ingredients

  • kosher salt
  • 4 boneless chicken breasts, about 6 ounces each
  • olive oil spray
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon onion powder
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon smoked paprika
  • 1/8 cayenne pepper

Instructions

  • Pound the thicker end of the chicken to make both sides leveled out so they cook evenly.
  • Fill a large bowl with 6 cups of lukewarm water and add 1/4 cup kosher salt, stir to dissolve.
  • Add the chicken breasts to the water and let them sit, refrigerated at least 1 to 1 1/2 hours to brine. Remove from water, pat dry with paper towels and discard the water.
  • In a small bowl combine 3/4 teaspoon salt, with the remaining spices. Spritz the chicken with oil and rub all over, then rub the spice mix over the chicken.
  • Preheat the air fryer. Add the chicken to the air fryer basket and cook in batches 380F turning halfway, until browned on the outside and cooked through, about 10 minutes.

Oven Method:

  • Preheat the oven to 350F. Heat an oven safe or cast iron skillet over high heat for 5 minutes until it is very hot.
  • Place the chicken on the hot skillet, and cook for 1 minute. Turn, and cook 1 minute on other side.
  • Transfer skillet to the oven and bake until no longer pink in the center and the juices run clear and a thermometer reads 165F inserted in the center, about 8 to 10 minutes.

Video

Notes

Be sure your salt is Kosher. I use Diamond Crystal, Mortons has twice the sodium. Table salt will be too salty.

Nutrition

Serving: 1breast, Calories: 208kcal, Carbohydrates: 1g, Protein: 39g, Fat: 4.5g, Saturated Fat: 1g, Cholesterol: 124.5mg, Sodium: 77mg, Fiber: 0.5g, Sugar: 0.5g
Blue Smart Points: 0
Green Smart Points: 3
Purple Smart Points: 0
Points +: 5
Keywords: air fryer chicken breast, air fryer chicken breast keto, air fryer chicken breast no breading, air fryer chicken breast recipes, chicken breast in the air fryer

Photo Credit: Plays Well With Butter

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198 comments

  1. I don’t pull out my air fryer a whole lot since I have been mostly underwhelmed with the results when I do use it. This recipe changed my mind. This is the ultimate recipe to have in your back pocket for a quick, easy weeknight dinner. When I have made chicken in the air fryer in the past, it usually comes out dry and overcooked. I followed the recipe exactly, and the result was a moist, flavorful chicken breast. Even my almost 1 year old gobbled it up. This is a simple, basic chicken recipe that will be in my regular rotation.

  2. I brined the chicken with Morton’s coarse kosher salt and used 9 teaspoons salt  to 6 cups of water. I rinsed the chicken following brining. Came out absolutely delicious!  So easy too!   am going to brine chicken breasts more often! 

  3. Hello when we brine the chicken, do we put it in the fridge or leave it at room temperature? 

    Recipe looks amazing!

  4. This was amazing, i brined using 1/4 cup sea salt in 8 cups water for 2hrs, perfect after 15mins in air fryer

  5. I have never been able to master a simple chicken breast. This recipe is a game changer. I followed it exactly except I used 2tbsp of regular salt in 6 cup water for 2 hours. Thank you so much for this! I’ve literally never left a comment on anything before but I’m so happy that I needed to make sure to thank you! 

  6. This is by far the best way to cook chicken breasts if you want them to be juicy, I used my cast iron skillet and followed the oven method — and cooked on the convection setting. Delish!!!!!

  7. I have had issues with salty brine. Now I only use yogurt, lemon, and salt free seasonings (Cavender’s salt free all purpose Greek seasoning is great).

  8. Why do you have to put the chicken breast in water and salt or milk before you put it i n the air fryer? Does it cook faster? I want to fix the chicken with crushed French fried onion rings like I do in the oven. Do you think they will work in the slow cooker?
    Thank you.

  9. Made it for dinner last week  and I was speechless It was so juicy and delicious I’m making it again tonight !!! 10 out of 10 Tysm for sharing 

  10. You have a typo above, It says with give instead of will give. “This foolproof recipe for making boneless chicken breast in the air fryer with give you perfectly juicy chicken every time.”

    I think you meant, “This foolproof recipe for making boneless chicken breast in the air fryer will give you perfectly juicy chicken every time.”

    Regardless, the recipe rocks!

  11. Thanks for this! I just did some chicken breast in my air fryer, totally winging it, and it turned out great but now I have something more concrete! I also really loved your air fryer falafel recipe! Thanks so much for a great website!

  12. This was great! But had to cook the chicken for 20 minutes, not 10

  13. Can you brine the boneless chicken breast in buttermilk instead of the kosher salt and water (like the buttermilk roast chicken breast recipe)? 

  14. I found this way too salty. 

  15. What setting on the air fryer should be used? Air Fry, bake or Roast? Thank you. 

  16. Just as a suggestion…
    I always use Kosher chicken (I like Empire) because they are already soaked and salted making them very flavorful chickens. A lot of chefs only use Kosher chickens because they are so flavorful.

  17. I don’t have kosher salt.. just Himalayan/sea salt. What changes should I make?

  18. I have never left a review of a recipe before, but this had so many negative comments, I felt compelled to. Let me start by saying that I didn’t read the comments before I was already an hour plus into brining the chicken. I was fortunate that I only saw the “6 cup” measurement and didn’t even pay attention to what kind of kosher salt I had (it had never occurred to me that there could be a difference in the saltiness). After reading all of the negative reports, I went and checked and was relieved to see that I apparently have the Diamond Crystal Salt that Gina had mentioned. I will tell you that was complete luck as that is not something I think much of. I did take my chicken out after about 2 hours of brining and patted it dry and stuck it back into the fridge until it was time to cook dinner. I gave it a shot as I had already mixed my spices including the extra salt.. This is the first time using my air fryer for something other than frozen food. The chicken was fantastic and so juicy. Thank you Gina.

  19. Hi Gina,
    How long is too long to brine? Put the chicken in brine on Saturday. Intended to make them yesterday, but made your Bolognese in the instapot instead. It’s fabulous! Took the chicken out of the brine today, Monday. Will it be ok?

  20. Chiming in …….chicken is VERY juicy but a little too salty. I did rinse it off after brining. Will use less salt next time.

  21. I hate leaving a negative comment because I love almost all Skinnytaste recipes but there must be some difference between Morton’s and Diamond Crystal kosher salt.  I followed the recipe to a tee, used 6cups not 4 and it was way too salty.  Next time I’ll use the salt very sparingly. 

    • Morton is about twice as salty as Diamond. I always halve the amount of salt when using Morton. This is a great blog post explaining the differences: https://smittenkitchen.com/2010/06/not-all-salts-are-created-equally/
       

  22. This was so salty that we couldn’t eat it. I hesitated to add the salt to the seasonings, but I did. Not until I already had marinated the chicken in MORTON Kosher salt, did I see the small comment at the end to use Diamond. Not a very good way to write a recipe. Dinner ruined.

  23. I made this tonight.  It was my first time brining chicken so I followed the directions to a T. So so salty.  I wasn’t sure if I should have rinsed the chicken coming out of the brine or omitting the salt from the seasoning?  Will definitely need to modify for next time.   That aside, the chicken was incredible juicy and had a great flavour.  

  24. Hi Gina!

    I was wondering if you can brine and season and then throw in the freezer for a later date to cook?

  25. I’m all about a well seasoned chicken, but holy salt. This was incredibly salty. Delicious other than that. I think I will leave the salt out of the seasoning next time and see if that helps. Thanks for the recipe!

    • Curious, what kind of salt did you use? Diamond Krystal Kosher is what I use which has less sodium than mortons, table or sea salt.

  26. Juicy and tasty and great for my wrestler watching his weight

  27. I didn’t have a chance to brine my chicken breasts, so I just seasoned and air fried them accordingly, skipping the brine step. Quick, easy and still delicious 😊

  28. First time I do the brining. The chicken came out tender but salty. Next time I’ll follow recommendations and not add salt to the rub. 

    • When I bribe chicken, I always rinse it when I take it out of the brine.  This washes off that salty taste, but gives you nice, tender chicken.  Hth

  29. This chicken was perfect! We loved it. The only modification I made was to rinse the chicken prior to drying and seasoning and not adding salt to the spices. We are on a low sodium diet and don’t use a lot of salt. It was not salty at all and the other herbs took center stage. This will definitely make it into our regular rotation. Everyone loved it!

  30. Just tried this and it was SO good! I was wary of the amount of kosher salt in the brine, especially since what I had on hand was the kind you said had more sodium. So I didn’t add salt to the rub, and it came out just about right.

  31. This came out so delicious!!! I will definitely be making this weekly!

  32. So confused what I did wrong it was so so so so salty we couldn’t eat it 

  33. Followed the recipe and it was So Good!!! Yum 😋 

  34. So good!!  This will definitely go into the rotation.

  35. Hi Gina. I want to try this today but all the salt comments have me concerned. I have morton kosher salt, two chicken breasts. Never brined before. Also, I bought the vremi air fryer and love it!

  36. Really great recipe. Brining made it so moist. Family loved it.

  37. We really love this chicken! It’s a go-to in our house. Easy to prep, reliably delicious. We cook it in our convection oven instead of our air fryer (since they’re basically the same thing) and it always comes out tasty!

  38. Cut one breast in half, cooked for 7 min. on each side. First time for brining and it turned out perfect. Juicy and not dry. Will be using this recipe again. Oh, I used black pepper instead on cayenne, don’t like anything hot or too spicy

  39. Carb Count???

  40. Seriously the best chicken breast I’ve ever had! I will be making this recipe many times, and I look forward to exploring different spice rubs.

  41. I am a really bad cook so I was super thrilled when I got the final results! It was so amazingly delicious! It was a little on the salty side so I will definitely use less of that next time. But so yummy and juicy!

  42. Gina please fix the typo in your recipe i just made this and the chicken is way too salty because i read the part where u said 4 cups of water….after trying it im like why is it this salty and i returned to read comments and seen that so many ppl have made this mistake. Its honestly so salty its inedible. Have noticed that you have responded to comments where you are aware of the typo. Im so disappointed that i spend time and wasted chicken.

  43. Gina, I made this tonight and it was delicious. Very nicely flavored and so juicy. It was a bit too salty for me. I definitely used kosher salt, I brined for about three hours, and I did not add salt to the seasoning rub (I don’t love salt and rarely add it when cooking). This was the first time I’ve ever brined anything so I’m no expert … would you suggest using less salt in the brine, letting the chicken sit in the brine for less time, or rinsing before drying and seasoning? 

  44. Made this tonight and it was delicious! Perfect flavoring too, would be great cut up in a salad!
    Thanks!!

  45. I tried this but replaced the spice mix with dried oregano, chilli flakes and black pepper. It turned out yummy! It was rather salty. Might try again with lesser salt. (:

  46. if using an air fryer oven, do you have to turn half way?

  47. These were fabulous!! Couldn’t believe they were so good!!

  48. Would it still be 280 for a toaster oven type air fryer?

  49. Regarding the brine issue, I have made BBQ chicken that had a brine and my recipe called for 8 cups of water to 2 TABLESPOONS of kosher salt. Much less than 1/4 cup. I also was using Morton Kosher Salt. I suggest people try that for their brine. Brine is really good for keeping chicken moist. My BBQ chicken has always been fabulous. I am going to try this recipe tonight but I will use the 2 TBS of salt for my brine.

  50. Thanks GIna!

    This was the first recipe I tried in my air fryer and what a success. Both my husband and I loved it.
    This will be my go to recipe from now on!

  51. When I’m ready to try a new recipe, I usually read the comments first. Most of them are very helpful. Since I did make the air fryer chicken last night, I thought I would “give back!” After reading the comments, I did use less salt than the recipe called for. I didn’t have Diamond or Morton Kosher so I wasn’t sure where my brand stood in the way of saltiness. I used about 1/8 of a cup in my brine (with 4 6-ounce chicken breasts) and did use about 1/2 tsp in my seasoning. I thought the chicken breasts were delicious – very moist, very flavorful. Mine took a little longer than 10 minutes. I always use a meat thermometer so that I won’t overcook, and I added about a minute at a time until they were right at 165 degrees. I am so excited to find a quick, easy, tasty recipe perfect for any night of the week. I highly recommend this chicken.

  52. Recipe was wonderful might use less salt in brinning but so good either way

  53. Amazing!  I didn’t have kosher salt, so cut way back on the salt, and it was perfect!  It was so tender, I think I’ll be making this a lot!  Will be perfect for quick weekday lunches on any thing – salad, wraps & sandwiches, in pasta, anything! 
    Thanks a million Gina for all your hard work in bringing us all of these incredible recipes!

  54. This looks amazing!  We don’t have an air fryer but are thinking about getting one.  Do you recommend any particular model?  I have a family of 6.  Thank you!

    • I actually came out with an air fryer. https://www.amazon.com/Skinnytaste-Vremi-Air-Fryer-Capacity/dp/B07QM9P7CC/ref=sr_1_5?crid=1TON97YU3RSJB&dchild=1&keywords=skinnytaste+air+fryer&qid=1585579321&sprefix=skinnytaste+a%2Caps%2C236&sr=8-5 on Amazon. 🙂

  55. I think it’s salty because the instructions for “How to brine” says 4 cups. And then when you read the directions it’s a 6 cups. I did the 4 cups and it is  super salty. Didn’t realize it said 6 cups of water until I started cooking it

    • Thank you for your comment as it made me realize I made the same mistake. The seasoning mix on the other hand provided a great flavor! Curious if anyone has any recipes for a truly “crispy” chicken recipe for the air fryer – like KFC style without the fat & skin. : )

      Thanks!

    • I read the same thing.  4 cups vs. 6 cups. My chicken turned out way too salty.  And I didn’t notice the “Tips” at the end of the article that mentioned Kosher vs. table salt. 😜
      Anyone figure out the right ratio?

      • Trying this tonight. I found a conversion chart on Cook’s Illustrated:
        1 teaspoon table salt = 1 1/2 teaspoons Morton kosher salt = 2 teaspoons Diamond Crystal kosher salt

        https://www.cooksillustrated.com/how_tos/5799-salt-types-and-measurements

  56. Too salty. Next time I won’t brine. Otherwise good. 

  57. I bought my mom an air fryer and she decided she didn’t want it after making a few things. As it was used, I had no choice to keep it…and I’m very glad I did!. I made these chicken breasts last night (didn’t brine them) and used one serving today on a salad. It was delicious. I will be making this again – thank you!

  58. This a very favorable and quickly made chicken breast dinner. My family really loved it! I served it with vegetable sides. Excellent for a quick meal. I did not soak it them in brine, but made them as they were. They were most and not dried out. Made them in my air dryer. Definitely give this a shot!

  59. I did this to a T and it was crazy salty. I tried to get my kids to like it but it was extra. Hard because I didn’t like it myself. It hurt my tastebuds! Not sure how I could have done this better.

  60. Received an air fryer as a gift from my niece Tiffiany; so excited great gift and she supplied this site too. This recipe is going to be fantastic.  I’ve used brine for turkey “it’s a win win win!” 

  61. Brined chicken breast per instructions for about 3 hours and it turned out way too salty- inedible. 

  62. Omg was these good. Followed recipe with no changes!

  63. Amazing flavor! And I love that it’s so simple and easy to put together for a weeknight meal. I served it with mashed potatoes and roasted broccoli.

    I forgot to brine ahead of time and it still tastes great! However, I’ll definitely try brining it next time just to see the difference it makes. 

  64. Maybe put rise the chicken after brining and that would cut out the complaints of everyone saying it is too salty.
    This was really good and the first thing I made in my fryer.

  65. Just made the air fryer chicken breast. It was easy and delicious!

  66. Tried this receipe as my first attempt at chicken in new T.Fal 2 in 1 air fryer. I soaked the chicken in luke warm water and salt for about 2hrs before cooking and found it to be unbelievably salty to the point it turned off your taste buds. I used Windsor Brand salt. The chicken however was cooked to perfection, fully cooked but still juicey and tender. I personally would only use about a 1/3rd of the salt next time and maybe even less depending on your salt preference. I did find the potatoes cut into chunks on the bottom of the airfryer did not cook as quickly with using the 2 in 1. So I would put potatoes in for 10 minutes ahead of chicken, then add chicken and cook both for 20 minutes and you will have a lovely meal.

  67. Gina, you have seriously revolutionized chicken breast for me! Normally, I would never be able to choke down a whole chicken breast with no sauce or fat added. This was so good that we ate all of it, and we decided to have it tomorrow night too! 
    I read through the comments and saw so many claims that it was too salty. It made me really nervous! I didn’t have kosher salt on hand, so I used my Himalayan Pink Salt. I did the recommended ratio of 4 cups water to 1/4 cup salt. I wound up adding maybe an additional 1/2 cup of water just to make sure that the chicken was completely submerged. I did however leave the salt out of the seasoning blend. It was delicious and didn’t taste like it needed anymore salt, but I’m not convinced it would have been too salty if I had added it either. 
    Yet another winner! You never disappoint!

  68. Do you need to let the brine cool before putting the chicken in? I put it in while the water was still warm, but the worried that was not safe even in the fridge.

  69. In the notes it says 4 cups of water for brining and in the recipe it said 6 cups. Which one is correct?
    I was planning to use pink salt for brining, but after reading through the comments I am now nervous. Do you think pink salt will work in the same proportion as the kosher salt?

  70. Too salty…..I did t see other people’s comments about the Morton Kosher salt being extra salty until I was an hour into the brine. I quickly stopped brining but had already mixed the rub. I went with it as the recipe stated but I wished I hadn’t. I wish I’d omitted the salt in the tub like others suggested. I was planning to use the chicken in tossed salads, so as bad as it may sound I may rinse the rub off. Now I have to say, the chicken was not dried out and it was tender and juicy. I will try this recipe again but will keep the salt to a minimum. 

    • I recommend rinsing the chicken breast after you brine it and THEN pat it dry. Otherwise the salt water is still on it and you can’t control the saltiness. 

    • This happened to me the first time I made these chicken breasts. I have brined turkeys for years, so I thought easy peasy. Well, I think for this small amount of chicken, 1 or 2 tbsp of salt is enough to add to 6 cups of water for the brine. Maybe only let it sit for an hour next time. The chicken was not edible; however, it was juicy and tender, so I know once I figure out the right amount of salt, it will be epic!

  71. I never need to do anything else to chicken breasts again. Ever. So freaking good! I only brined for like 10 mins and it made a huge difference. So good!!

  72. Made this tonight for dinner and served it on a salad. Delicious!! I didn’t use as much salt in the brine since I didn’t have kosher salt and it turned out nice and juicy. Another winner from Skinnytaste!

  73. Love, love. love this recipe!!!! The chicken was so flavorful and juicey. My family loved it as well. Will be making this on a weekly basis.

  74.  Love this, I have made it three times and it was great each time!

  75. I just realized I’m brining with Sea Salt. Should I cut the Brine time and / or remove Salt from Seasoning to avoid it being too Salty??

  76. If using a toaster oven style fryer, would this require altering the temp at all? I know some recipes in your cookbook call for a difference. 

  77. If i brine the chicken for an hr and put the rub on it can i refrigerate till next day to cook?

  78. I was totally surprised and delighted that this “plain” chicken was so moist and flavorful!  No need to bake these in the oven or buy already grilled frozen chicken.  I was only able to brine the meat for 30 minutes, but it was still delicious.  Next time I’ll plan ahead a little better!

  79. It sounds like you either didn’t use Diamond Crystal Kosher salt or you used less water.

  80. This chicken was perfect. The brining made a definite difference. Will be adding this recipe to the “what’s for dinner list.”

  81. These chicken breasts were AMAZING!!!

  82. I am not a very great cook, but these were super simple and really moist & tender!  I will definitely make this again.

  83. 10 minutes at 380 isn’t long enough to cook a chicken breast.  

    • It depends on your air fryer and the watts. It sounds like yours will need more time for all my AF recipes.

    • 10 minutes worked for us. We had one breast that was a little thicker than the others that needed 12 minutes, but the rest were perfect. 

  84. I’m confused… when brining the chicken, you put it in lukewarm water and just let it sit out for 1.5 hours? Isn’t that unsafe? Or am I supposed to put it in the fridge? Sorry, I doubt cook ever so this may be a silly question but raw chicken irks me so I want to make sure I’m doing this correctly…

  85. I disagree with putting raw chicken in lukewarm water. This can cause illness

  86. Made this tonight with no variations from the recipe – turned out perfect! Oh, wait…I lied. I had to fry at 375degrees for a few mins longer than the recipe states – my air fryer doesn’t do 380. Other than that, no changes. I didn’t realize how much of a difference brine makes – so much better than ‘dry’ chicken. I asked husband how he liked it & he said “it was good”…So that’s a huge win (he never likes anything)! I’ve tried a handful of recipes from Skinnytaste and he and my picky ‘tween’ have not complained about any of them 🙂

  87. I also didn’t read the comments until after and felt the chicken was inedible. Way too salty. So bummed because every other skinny taste recipe i’ve tried has been great!

  88. I’ve been brining chicken for a couple years now and I only do it for 15-30 minutes. It’s never been too salty. I use kosher salt and stir it into the water really well, then usually a dry rub and into the oven. Perfect every time. I will have to try it in the air fryer!

  89. Yep, Perfect! cut time back a bit as my chicken pieces didn’t weight as much, worked like a charm. So nice to have them available to use on salads or recipes too besides eating right away with sides. Love my skinny taste air fryer.

  90. THIS is amaziing.! These came out perfect…better than perfect. I wanted to prep the chicken for other recipes to make during the week. I did the brine and then only add olive oil, salt and pepper (so it wouldn’t change the flavor of the other recipes). They came out so perfectly amazing, no mess….. I am so thrilled. Thank you, Thank you, thank you!!!!!

  91. Thank you for this recipe! Have you experimented with brining and then freezing the raw chicken to cook other times? I’d love to be able to do that.

  92. I think the issue with the saltiness of this recipe could be with the type of Kosher salt that is being used. The 2 main brands available in the US are drastically different when it comes to saltiness. Morton kosher salt is TWICE as salty as Diamond Kosher salt. https://www.tastecooking.com/kosher-salt-question/

  93. Do you have to brine? I don’t have time but would like to make tonight. 

  94. Hi Mary, I did retest this recipe and updated the water ratio, if you try it again let me know how it turned out!

  95. I’m new to air frying!!! I want to make this but I’m confused on how long to cook total time?

  96. I followed the directions to a T and didn’t read comments about the salt until after the chicken went in to cook. I even tried wiping off the seasoning after cooking to help. It didn’t.

  97. This recipe is a keeper. This chicken turned out so juicy and flavorful and tasted amazing just plain by itself.  I also love that with the air fryer I can make this in small batches when cooking just for myself.  

  98. Some chicken is essentially pre-brined, so if you do it again, it will be too salty. 

  99. Delightful! I love air fried chicken breast, but I always take the easy way. Pound it out thin, and stick it in the fryer with some seasoning and toss it on a salad. This recipe made my need for quick chicken so, so much better. Soaking the breast in saltwater is the way to go for sure and I didn’t have to hide it under salad dressing, just ate it as is with some veggies.

  100. I was just about to make this recipe when I realized that the last ingredient cayenne pepper only said 1/8 . Is it of a teaspoon?

  101. I am retesting the recipe.

  102. So I’m trying to understand the points value for weight watchers on the recipes. On this one it says 0 then it says 5. Which one should I be looking at? Thanks.

  103. I didn’t read the comments first, I just thought I’m not adding salt to the spices-we thought it was delicious.  I will make this again.  I did it the oven way in a cast iron skillet.  Very good.

  104. Made these last night and they were delicious!  On the advice of the commentary below, I only brined for one hour and then I omitted the salt from the spice mix.  The chicken was juicy and flavorful! I’ll be making these again!

  105. Ok, so I made this again for the second time tonight after reading other comments.  The first time, it was super salty even for my standards ( I love salt).  I was rushing the first time I made this and assumed I had made an error along the way- the salt in the brine didn’t dissolve fully.  I loved the flavor and moisture in the chicken so I tried again tonight.  Following some of the advice in other readers  comments, this time I only used two tablespoons of salt, which I made sure I stirred into the warm water to fully dissolve.  I only brined the chicken for about an hour.  It came out phenomenal!  Such a simple recipe, but so full of flavor.  Being on weight watchers, I can’t believe it’s zero points- too good to be true!!!
    Give this recipe another shot if you wrote it off the first time! 

  106. So we just tested it out tonight. We had 5 large chicken breasts and it came out too salty for us. The seasoning combo was really flavorful but too salty. We used kosher salt, brined for an hour and still had this result. Will repeat tomorrow with less salt. I’m giving it a four because without all the salt this would be so good!

  107. Holy smokes this was good!! I read the reviews & brined for just shy of 1 hour, then omitted the salt from the rub recipe!! My super picky husband said this was the best chicken I’ve ever made!! 

    • I’m trying this tonight. I don’t see anywhere that says how much water to use so I’m not sure how to figure the ratio. I filled a medium mixing bowl 3/4 of the way with water…maybe 4-6 cups and dissolved two tbsp kosher salt. I’m going to brine three chicken breasts for six hours then grill them. We shall see how they turn out!  Make sure perfect sense to brine a chicken breast!

  108. Hi Gina.    I want to order your air fryer, but so many negative reviews can’t be ignored. Are you working with the manufacturer to remedy the basket and shut off problems and especially having to reset every time after following instruction to open and flip food halfway through?  Thank you

    • Yes look at the reviews by recent! They have fixed all of the issues with it.

      • Hey Gina, 
        What bugs were going on with the Vremi? I pre ordered mine back in May and haven’t used it very much until this weekend. I made 3 of your chicken recipes and the vremi died half way through cooking.  The lights come on but it won’t let me adjust time/temp

      • That was the issue they had. They will send you a replacement. Email: PremierCare@vremi.com
        Phone: 646-490-9904 (7am – midnight eastern time)

  109. I have thin chicken breast cutlets. How much would you reduce cook time if using these rather than regular chicken breasts?

  110. Way too salty. I brined with a Kosher salt for 6 hrs. 

  111. Hi Gina,
    You seem to use mostly kosher salt in your recipes. I am worried that I won’t get enough idoine in my diet if I use kosher salt. Am I needlessly worried? I love your recipes and use your meal plans ALL the time.

    Regards,
    Heidi

  112. I brined my chicken for 24 hours and it was way too salty. I would suggest brining for only a few hours and omit the salt from the spice blend. Other than that the chicken was moist and delicious.

  113. If you had  one of those air fryer baskets for the over would you use the oven directions temp or the air fryer directions temp?

  114. Oh no – it tasted like a month full of salt!
    I wanted to like this so badly because it is easy to dry out chicken breast in the airfyer.

    Can’t win them all..

  115. I get the same results by throwing in a frozen breast and cooking at 400F for 20-23 mins. The moisture from thawing makes it juicy.

  116. I have to say, this was by far the worst recipe of Gina’s I have ever tried, and was compelled to leave a comment. The chicken was WAY TOO SALTY! I only brined it for 2 hours, but clearly that was too long, and I followed the recipe to a “t”. While the chicken remained juicy, it was inedible due to the saltiness. Very disappointed!

    • I retested this recipe and it was perfect. Perhaps you used the wrong salt, Mortons, sea salt or table salt will be too salty.

      • I just made this last night. I brined it for 2 hours. I only added 1/4 teaspoon salt in with the spice mixture but it was perfect!

  117. So close to being a 5 ⭐️ recipe! It was just a little too salty. Next time I’ll omit it from the rub and maybe not put as much in the brine. That being said, it came out perfectly cooked and super juicy. Even my picky about meat eater loved it and asked for more!

  118. I missed the brining time so ours did for 45 minutes or so. Holy cow. This is a fantastic way to chef up what’s normally blah and often overcooked. Thanks, Gina. This is a keeper. 

  119. Yes the chicken was juicy but WAY too salty. I brined for close to 6 hours and was obviously too long, even with twice as much chicken, I even omitted the salt from the rub.

  120. The flavor of the rub was good, and these came out juicy and perfectly cooked. But they were very salty. I wish I had not put the 3/4 tsp salt in the rub, or at least cut it down quite a bit. I guess there was a lot of residual saltiness from the brine.

    • Some chicken is already pre-brined. This chicken we buy from Sam’s Club is already brined so it comes out very juicy. Perhaps you double-brined the chicken, which would make it super salty.

  121. Should I still brine the chicken if I plan to cook in the oven?

  122. I made this Sunday and it’s a keeper for sure. I would use less green onion and sub spinach maybe but a really great recipe that I’ll be adding to our regular weekend rotation. I want to try it with hashbrowns next! 

  123. Can I brine the chicken one day and then cook it in the air fryer the next day? I work 9-5 everyday so brining 1.5-6 hours after work would be tough.

  124. Do you let the chicken sit in the salt water in the fridge or at room temp that whole time? Thanks! 

  125. Hi Gina. I’ve been considering venturing into air frying & saw you have one available for preorder. Is this one different than your previous fryer? Thanks!

  126. This looks so good! It is possible to make this in the oven?

    • Yes I just added oven directions. You can also grill it.

      • I just saw the air fryer and put it into my amazon cart. But then was very disappointed in the poor reviews. Wondering if they are working on these issues & if so when the improved model might be available. 

      • Yes they are, there were 3% that had issues. Of course, they are replacing them on the next shipment.

  127. I am so making this!  Can you please provide oven temps and cooking times for us “old school” folks who don’t have an air fryer?

  128. This is hilarious. I bought an air fryer today and was literally thinking “I wonder if I could air fry the chicken for tonight’s ST Chicken Mango salad” and voila this appears!  Can’t wait to give the air fryer a whirl. I already know how amazing the salad is 🙂

  129. This looks delybut the pin button is not showing up

  130. Can I do this in the oven also since I don’t have an air fryer yet?  

  131. Would this work in an actifry basket? 🙂

  132. Hello! Do you need to refrigerate the chicken while it is brining? Thanks!

  133. Do you put the chicken in the fridge to brine or just leave out?