Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz / 170g each), pounded to ½-inch thickness
  • 4 cups / 950ml cold water
  • 1/4 cup / 60g kosher salt (like Diamond Crystal)
  • 1/4 cup / 50g granulated sugar
  • 1 tablespoon / 8g garlic powder
  • 1 teaspoon / 2g black pepper
  • 1 teaspoon / 2g paprika
  • 1 cup / 120g all-purpose flour
  • 1/2 cup / 60g cornstarch
  • 1 teaspoon / 5ml baking powder
  • 1 teaspoon / 5ml salt
  • 1/2 teaspoon / 2.5ml black pepper
  • 1 teaspoon / 5ml paprika
  • 1 teaspoon / 5ml garlic powder
  • 1 teaspoon / 5ml onion powder
  • 1/2 teaspoon / 2.5ml cayenne pepper (optional, for a bit of a kick)
  • 2 large eggs, beaten
  • 1/4 cup / 60ml milk
  • 2 tablespoons / 30ml neutral oil (like vegetable, canola, or avocado)

Instructions:

  1. Combine brine ingredients in a bowl. Submerge chicken breasts and refrigerate for at least 30 minutes (up to 4 hours).
  2. Set up three shallow dishes. Dish one: flour, cornstarch, baking powder, and spices. Dish two: beaten eggs and milk. Dish three: Flour Mixture.
  3. Remove chicken from brine and pat dry with paper towels. Dredge each chicken breast in flour mixture, then dip in egg mixture, then back in the flour mixture, pressing gently to adhere.
  4. Lightly brush the air fryer basket with oil.
  5. Place chicken breasts in the air fryer basket in a single layer (don't overcrowd!). Brush tops of chicken with oil. Air fry at 375°F / 190°C for 8 minutes, then flip and cook for another 8-12 minutes, or until golden brown and internal temperature reaches 165°F / 74°C.
  6. Let the chicken rest for a few minutes before serving.