Ingredients:

  • 2 boneless, skinless chicken breasts (6-8 oz each) (approx. 170-225g each)
  • 4 cups water (950ml)
  • 1/4 cup kosher salt (60g)
  • 2 tablespoons granulated sugar (25g)
  • 1 tablespoon olive oil (15ml)
  • 1 teaspoon paprika (2g)
  • 1/2 teaspoon garlic powder (1g)
  • 1/2 teaspoon onion powder (1g)
  • 1/4 teaspoon dried thyme (0.5g)
  • 1/4 teaspoon black pepper (0.5g)
  • 1/4 teaspoon salt (0.5g)

Instructions:

  1. Combine water, salt, and sugar in a container. Submerge chicken breasts in the brine and refrigerate for at least 30 minutes (up to 4 hours). This significantly improves juiciness.
  2. Remove chicken from brine (if using) and pat completely dry with paper towels. This is crucial for crisping.
  3. In a small bowl, combine olive oil, paprika, garlic powder, onion powder, thyme, salt, and pepper.
  4. Rub the dry rub mixture evenly over both sides of the chicken breasts.
  5. Preheat air fryer to 375°F (190°C). Place chicken breasts in the air fryer basket, ensuring they are not overlapping.
  6. Air fry for 15-20 minutes, flipping halfway through, or until the internal temperature reaches 165°F (74°C) using an instant-read thermometer.
  7. Let the chicken rest for 5 minutes before slicing and serving. Resting allows the juices to redistribute, resulting in a more tender and flavorful chicken.