My air fryer replaced my oven for chicken more often than not once I figured out the timing. Crispy skin without deep frying, and none of the dryness that overcooked air fryer chicken is known for.
Six air fryer chicken recipes
1. Classic air fryer chicken breast
380°F for about 18 to 20 minutes, flipping halfway, pulled at 165°F internal. Pounding the breast to an even thickness first prevents the thin end from drying out before the thick end is done.
2. Air fryer chicken thighs
Skin-on thighs at 400°F for 20 to 22 minutes get genuinely crisp skin, closer to fried than baked.
3. Air fryer breaded chicken tenders
A light spray of oil on the breading before cooking is what gets you golden and crisp instead of pale and dry.
4. Air fryer buffalo chicken bites
Toss in sauce after cooking, not before, or the sugar in most buffalo sauces burns at air fryer temperatures.
5. Air fryer chicken fajitas
Cut chicken and peppers to a similar size and do not overcrowd the basket, or you get steamed strips instead of any char.
6. Air fryer parmesan crusted chicken
A wire rack insert, if your air fryer has one, keeps the bottom from turning soggy against the basket.
The one mistake that ruins air fryer chicken
Overcrowding the basket. Air needs to circulate around each piece, so cook in batches rather than piling everything in at once, even if it takes two rounds.
Frequently asked questions
Do I need to preheat my air fryer?
A 3 to 5 minute preheat helps with crisping, though most air fryers cook fine without it, just add a minute or two to the total time.
Why is my air fryer chicken dry?
Usually overcooking past 165°F, or using breast meat cut unevenly so thin parts overcook while thick parts catch up. An instant-read thermometer solves both problems.