Ingredients:

  • 1.5 lbs boneless skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp onion powder
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper

Instructions:

  1. Pat the chicken completely dry with paper towels to ensure a crisp crust. If using large breasts, pound them to an even thickness for uniform cooking.
  2. Rub the olive oil evenly over all sides of the chicken to create a moisture barrier.
  3. Combine garlic powder, paprika, onion powder, kosher salt, black pepper, and cayenne pepper in a small bowl; coat the chicken generously, pressing the spices into the meat.
  4. Preheat the air fryer to 390ºF (198°C) and place the chicken in the basket in a single layer with at least one inch of space between pieces.
  5. Cook for 18–22 minutes (for breasts) or 20–25 minutes (for thighs), flipping the pieces halfway through the cooking time.
  6. Remove the chicken from the air fryer when the internal temperature hits 160°F (71°C). Transfer to a plate and let rest for 5 minutes to reach a final internal temperature of 165°F (74°C).