Air Fryer Dry Rub Chicken Breasts
Juicy air fryer dry rub chicken breasts made with my homemade chicken dry rub, oil, and boneless chicken breasts. The seasoning browns on the outside while the chicken stays juicy in the center.
Servings: 4
Calories: 197kcal
Equipment
Ingredients
- 1 lb Chicken Breasts boneless, skinless
- 2 tbsp Best Chicken Dry Rub Seasoning click for recipe
- 2 tbsp Avocado oil or olive oil
Instructions
- Prep the chicken: Pat the chicken breasts dry. If needed, pound the thicker ends so the breasts are more even in thickness.
- Add the dry rub: Place the chicken breasts in a large bowl or zip-top bag. Add the chicken dry rub and oil, then toss until the chicken is evenly coated on all sides.
- Air fry: Place the chicken breasts in the air fryer basket in a single layer with space between them. Air fry at 400°F for 6–8 minutes.
- Flip and finish: Flip the chicken and cook for another 6–8 minutes, or until the thickest part reaches 165°F. Smaller chicken breasts may finish sooner.
- Rest: Remove the chicken from the air fryer and let it rest for about 5 minutes before slicing.
Notes
- Even thickness: Pound thicker breasts so they cook evenly.
- Dry the chicken: Pat it dry so the rub sticks.
- Single layer: Do not crowd the air fryer basket.
- Check doneness: Use a thermometer; chicken is done at 165°F.
- No extra seasoning: My chicken dry rub already includes salt and spices.
- Other dry rubs: Jerk seasoning, shawarma seasoning, rotisserie chicken seasoning, Cajun seasoning, or BBQ seasoning also work.
- Storage: Refrigerate leftovers airtight for up to 4 days.
Nutrition
Calories: 197kcal | Carbohydrates: 1g | Protein: 24g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 132mg | Potassium: 433mg | Fiber: 1g | Sugar: 1g | Vitamin A: 87IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 1mg
