Juicy and Crispy Chicken Breast in Air Fryer
Tender chicken breast with a crispy crust, cooked quickly in the air fryer.
Steps
- 01
Preheat the air fryer to 180°C (350°F) for 3 minutes.
- 02
In a bowl, mix olive oil with salt, pepper, sweet paprika, garlic powder, and onion powder (if using).
- 03
Coat the chicken breasts with the mixture on both sides.
- 04
Place the chicken breasts in the air fryer basket in a single layer without overlapping.
- 05
Cook at 180°C (350°F) for 10–12 minutes, turning halfway through.
- 06
Check doneness: internal temperature should reach 74°C (165°F). Let rest for 2 minutes before serving.
Recipe story
Air fryer chicken breast is a modern twist on classic fried chicken recipes, popular in American cuisine. The air fryer, invented in 2010, revolutionized quick and healthy cooking. This recipe uses simple spices to achieve a crispy crust without excess oil.
Ingredient Secrets
Discover the culinary secrets and flavor history of key ingredients in this dish.
Black pepper
Known as 'black gold' in antiquity, pepper was so valuable that it served as currency and tribute. In the Middle Ages, Venetian merchants controlled the pepper trade, and individual peppercorns were often counted. Legend has it that when Alaric, king of the Visigoths, demanded tribute from Rome, he included 3,000 pounds of pepper.
Sea salt
Sea salt, extracted from ocean waters by evaporation, was one of the most precious goods of antiquity, used both as food and as currency. In ancient Rome, soldiers were paid with salt, which is the origin of the word 'salary'. Salt roads connected entire civilizations, and in the Middle Ages, salt was so valuable it was called 'white gold'.
Paprika
Paprika, a emblematic spice brought to Europe by Christopher Columbus from the New World. Although associated with Hungarian cuisine, its origins are in Central America, where it was used by the Aztecs.
Garlic
Native to Central Asia, garlic was already known in ancient Egypt, where it was given to slaves to boost their strength. In ancient Greece, athletes consumed it before competitions, and in Rome, legionaries considered it essential for courage. During the Middle Ages, it was used to ward off vampires and the plague.
Onion
Probably originating in Central or West Asia, onions were cultivated in ancient Egypt, where they were considered a symbol of eternity and placed in tombs. In ancient Greece, athletes ate them to balance their blood, and in Rome, they were a staple food for soldiers. During the Middle Ages, onions were believed to protect against arrows and the plague.
Olive oil
Originating in the Mediterranean basin, olive oil was already produced in ancient Crete 5,000 years ago. In ancient Greece, it was considered a gift from Athena and used in lamps, cosmetics, and religious ceremonies. The Romans spread it throughout the empire, and in the Middle Ages, monasteries preserved the tradition of its production.
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