Step 1

Place the chicken breasts on a cutting board and cover with a large sheet of plastic wrap. With a rolling pin, meat mallet, or your palm, lightly pound into an even thickness.

Step 2

To Dry Brine*: Place the chicken on a plate and sprinkle all over with the kosher salt. Place in the refrigerator uncovered for at least 30 minutes or up to 1 day—if you will not be dry brining, skip this step.

Step 3

When ready to air fry: remove the chicken from the refrigerator and let stand at room temperature for 15 minutes.

Step 4

In a small bowl, stir together the paprika, garlic powder, onion powder, and black pepper (if you did not dry brine the chicken, add the salt now)

Step 5

Place the chicken in a large bowl and drizzle with the olive oil. Sprinkle the spice mixture over the top. Toss to coat the chicken, ensuring you rub the spices evenly over both sides.

Step 6

Preheat the air fryer to 375 degrees F (my model takes 3 minutes to heat). Place the chicken presentation side (smooth side) down in the air fryer and let cook 6 minutes.

Step 7

Remove the air fryer basket, then with tongs, carefully flip the chicken over. Continue cooking until the chicken registers between 155 and 160 degrees F, 2 to 8 minutes more. Chicken is considered safe to eat at 165 degrees F, but I like to remove mine a few degrees early, then let the carryover cooking finish the job. The total cook time will vary based on your model and the size of your chicken. Smaller breasts (about 6 ounces each) will need only around 8 minutes total; larger ones may need 14 or more. Check the chicken often towards the end to monitor its progress. DO NOT overcook or it will be dry.

Step 8

Remove the chicken to a plate. Cover and let rest 5 to 10 minutes. Slice and enjoy!