The Only Way I’m Cooking Chicken Breasts From Now On

How many times have you made chicken breasts in order to have cooked chicken for a salad, bowl, sandwich, pasta, et cetera? From grilling to sautéing to baking, there are so many ways to cook a boneless, skinless chicken breast…and they always seem to underwhelm, relegating the chicken to a supporting role as Protein X.

But recently, I learned the one method that’s faster, juicier, and just plain better than any other. I seriously don’t think I’ll cook chicken breast any other way now. The results are crispy on the outside, tender on the inside, and just plain fabulous enough to play a starring role on your dinner plate. No more Protein X for me!

This chicken breast has a secret. It comes out of the air fryer (that most handy of kitchen appliances) head and shoulders above the rest because of an unlikely ingredient: baking soda.

How to Air Fry Chicken Breast Without Drying It Out

I expected bland, dry chicken breast from the air fryer, but with the assistance of baking soda, this air fryer chicken breast is succulent.

To achieve that, this recipe borrows a Chinese technique called velveting. Velveting is what makes those bite-size pieces of meat or chicken in a stir fry so tender. Here, a quick soak in a “brine” of baking soda and water breaks down proteins in the chicken. It also creates a protective layer to seal in moisture.

Skipping the step of soaking the chicken breasts in the brine will give you air-fried chicken breasts, yes, but it won’t give you exceptional chicken breasts. Conversely, don’t be tempted to think longer is better! Extra time in the baking soda water will break the chicken down too much, pushing it from tender to mushy.

Size Matters With Seasoning and Timing

We all know that some chicken breasts are petite, while others are giant. The size of breasts will determine the amount of salt you need. Use about 3/4 to 1 teaspoon of kosher salt per pound for perfectly seasoned meat.

The cooking time will vary depending on the size of the breasts, so go by internal temperature here and not just by time. 

Resting Time Is as Important as Cooking Time

You might notice that the chicken comes out of the air fryer once it hits 155°F. How can that be safe? Letting your chicken breasts rest for a few minutes after cooking allows them to finish “cooking” off the heat, since the internal temperature will continue to rise for a few minutes. This resting time also allows the juices to settle, ensuring the ideal bite.

Easy Ways to Play With Flavors

This recipe includes paprika for color and onion and garlic powder for savoriness, but you can vary the seasoning to suit your taste and needs. If using a seasoning blend with salt, cut back accordingly on the salt in the recipe. Try:

• Fajita seasoning
• Jamaican jerk dry rub
• Dry rub for chicken
• Sub regular paprika with smoked paprika, and add some cumin for a Spanish-style rub
• Add chili powder, brown sugar, and cayenne for a BBQ spice rub
• For an Italian-style rub, add Italian seasoning and ground fennel