Air Fryer Chicken Breast (Gluten-Free, Dairy-Free)

• 4boneless, skinless chicken breasts — 6-8 oz each, roughly even thickness
• 4 cupscold water — for the brine
• 1/4 cupkosher salt — for the brine — it does not all end up in the chicken
• 1 tbspolive oil
• 1 tspsmoked paprika
• 1 tspgarlic powder
• 1/2 tsponion powder
• 1/2 tspfine sea salt
• 1/2 tspblack pepper — freshly ground

Method

1. 01

   Stir the kosher salt into the cold water until dissolved and submerge the chicken. Fifteen minutes on the counter is enough — this is a quick brine, not an overnight project. Meanwhile, mix the paprika, garlic powder, onion powder, sea salt, and pepper.

2. 02

   Pull the chicken from the brine and pat it thoroughly dry. If one end is dramatically thicker, pound it under plastic wrap to even it out — uneven breasts are how you get one dry end and one raw one.

3. 03

   Rub the breasts all over with olive oil, then the spice mix. Preheat the air fryer at 375°F for 3 minutes.

4. 04

   Arrange the breasts in a single layer, smooth side down, with air space between them. Air fry at 375°F for 7 minutes, flip, then cook 5-7 minutes more, until the thickest point reads 160°F on an instant-read thermometer.

5. 05

   Rest on a cutting board for 5 full minutes — carryover heat takes it to a safe 165°F while the juices settle. Slice against the grain and serve.