Tender, juicy chicken breast made in the air fryer—high-protein, healthy, and packed with flavor!
Pound the thicker end of the chicken to make both sides leveled out so they cook evenly.
Fill a large bowl with 6 cups of lukewarm water and add 1/4 cup Diamond Crystal kosher salt, stir to dissolve.
Add the chicken breasts to the water and let them sit, refrigerated 1 to 1 1/2 hours to brine. Remove from water, pat dry with paper towels and discard the water.
In a small bowl combine 3/4 teaspoon salt, with the remaining spices. Spritz the chicken with oil and rub all over, then rub the spice mix over the chicken.
Add the chicken to the air fryer basket and air fry in batches 380F 5 minutes on each side, 10 minutes total until browned on the outside and cooked through on the inside. See notes below for larger breasts.
Preheat the oven to 350F. Heat an oven safe or cast iron skillet over high heat for 5 minutes until it is very hot.
Place the chicken on the hot skillet, and cook for 1 minute. Turn, and cook 1 minute on other side.
Transfer skillet to the oven and bake until no longer pink in the center and the juices run clear, about 8 to 10 minutes. The safe minimum internal temperature for cooked chicken breast is 165°F (73.9°C) as measured with a food thermometer.