Chicken breast cooks in an air fryer at 180°C (355°F) for 15~18 min. Preheat first, and flip once halfway. 75°C at the centre, no pink when cut
Chicken breast has almost no fat, so a few extra minutes turn it chalky. Twenty minutes in brine or milk before cooking keeps it moist, and a five-minute rest before slicing keeps the juice inside instead of on the board.
Times assume 2 cm thickness. A whole breast can need twenty minutes; butterflied slices are done in ten. Match sizes when cooking several at once.
At a glance
| Temperature | 180°C (355°F) |
|---|---|
| Time | 15~18 min |
| Preheat | Yes |
| Flip | Yes |
| Doneness check | 75°C at the centre, no pink when cut |
| Adjusting for quantity | Times assume 2 cm thickness. A whole breast can need twenty minutes; butterflied slices are done in ten. Match sizes when cooking several at once. |
What usually goes wrong
- Turning the heat to 200°C — dry outside, raw inside
- Slicing straight away — the juice runs out
- Cooking pieces of very different thickness together