Air Fryer Frozen Chicken Breast
Forget to thaw dinner? This juicy air fryer frozen chicken breast goes from freezer to plate in about 30 minutes, with no thawing and just 6 pantry ingredients.
Servings 2 (unit: servings)
Calories 270kcal
Equipment
- 1 Air fryer
- 1 Instant-read meat thermometer
- 1 Tongs
Ingredients
- 2 frozen boneless skinless chicken breasts about 6 to 8 oz (170 to 225 g) each, frozen individually
- 1 tablespoon olive oil or avocado oil
- 1 teaspoon kosher salt use slightly less if using fine table salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
Instructions
- Preheat the air fryer to 360°F (180°C) for 5 minutes.
- Brush or rub the frozen chicken breasts all over with the olive oil. Do not mix the oil and spices into a paste, as it will slide off the frozen meat.
- Sprinkle the salt, pepper, garlic powder and paprika evenly over the oiled chicken.
- Place the chicken in the preheated basket in a single layer, without touching. Cook at 360°F (180°C) for 10 minutes.
- Flip the chicken with tongs and cook for another 10 to 15 minutes, depending on thickness.
- Insert a meat thermometer into the thickest part of the breast. It must read at least 165°F (74°C). If not, cook 2 to 3 more minutes.
- Rest the chicken on a cutting board for 5 minutes before slicing.
Notes
- Time by thickness: thin (under 1 inch) 15 to 18 minutes, medium 20 to 25 minutes, thick (over 1.5 inches) 25 to 30 minutes.
- Don’t overcrowd the basket, or the chicken will steam instead of roast.
- Check early: air fryers vary in wattage, so test the temperature at the 20-minute mark.
- Very thick breasts: after 10 minutes, pound gently to an even thickness between parchment paper, then return to the basket.
- Not for breaded chicken: this method is for raw, unbreaded chicken only.
- Storage: refrigerate for 3 to 4 days or freeze for 2 to 3 months. Reheat at 350°F (175°C) for 3 to 5 minutes.