This air fryer chicken breast recipe keeps the ingredient list lean on purpose. Fewer components means each one has a defined job — and when the cooking window is only 8 minutes, there's no room for ingredients that don't pull their weight.

Beyond the air fryer itself, two tools make a measurable difference in results. A digital instant-read thermometer takes the guesswork out of doneness — you can find a reliable one via this Amazon link. A meat mallet or tenderizer is equally essential for pounding the chicken to an even ½-inch thickness; without it, the thick end overcooks before the thin end finishes. A large zip-seal bag protects your surfaces during pounding.

Step 1 — Preheat and Pound

Preheat the air fryer to 400°F (204°C). While it heats, place the chicken breasts into a large plastic zip-seal bag and use a meat tenderizer to pound them to roughly ½-inch thickness. This step is non-negotiable for 8-minute cooking. An uneven breast — thick at one end, tapered at the other — will always result in one part overcooked while the other is still underdone. Even a ¼-inch thickness difference across a single breast produces a noticeable texture disparity at both ends when cooking at this speed and temperature.

Step 2 — Make the Dry Rub

Combine garlic salt, chili powder, onion powder, paprika, cinnamon, and a pinch of pepper in a small bowl. Stir until fully mixed. The rub will look almost rust-red from the combined paprika and chili powder — that's exactly right. Sprinkle an equal amount on both sides of each breast, then press it in firmly with your palms. You'll feel the surface of the chicken become slightly tacky as the dry rub hydrates against the meat's moisture. That tackiness is what creates the crust.

Step 3 — Load the Basket

Coat the air fryer basket with baking spray and arrange the chicken breasts in a single layer with space between them (I learned this the hard way). Crowding the basket — even slightly — forces the air fryer to work against its own mechanism. The circulating air needs clearance to brown all surfaces. If you're cooking more than two large breasts, cook in batches rather than stacking.

Step 4 — Cook, Flip, Finish

Set the air fryer to 400°F (204°C) and cook for 8 minutes. At the 4-minute mark, open the basket and flip each breast with tongs. You'll hear a light sizzle when you open the basket — the sound of surface moisture converting to steam. That sound means the temperature is right. After the flip, check that both pieces are lying flat and not folded at the edges.

Step 5 — Rest Before Serving

Pull the chicken when a thermometer reads 162°F (72°C) in the thickest part. Remove it from the basket and let it rest on a plate or cutting board for 2 to 3 minutes. During that rest, the internal temperature will climb to the USDA-recommended 165°F (74°C) through carryover heat. Cutting into it before the rest is done forces the juices out immediately — and that's usually what people mean when they call air fryer chicken dry. The resting step is the fix.

Air fryer chicken breast is the ideal base for a sandwich — it comes out thin, flat, and perfectly sized for a bun without the grease of deep-frying. The classic preparation uses a seasoned coating and a brief air fry at 400°F (204°C). The result is a crisp exterior with a juicy interior, and the whole thing finishes faster than driving to a fast food restaurant. Our air fryer chicken sandwich guide covers the full coating process, the best bun choices, and the sauces that make it restaurant-level.

Thighs are more forgiving than breast — higher fat content means a wider margin for error. I used to think breast was always the superior cut for everyday cooking, but after testing both back to back, I've changed my position: thighs are genuinely better for anyone still developing their sense of doneness. Boneless thighs cook in 12–14 minutes at 400°F (204°C), and the result is richer and more satisfying than breast in most applications. The air fryer chicken thighs guide covers marinades, timing, and how to get truly crispy skin on boneless thighs.

Wings are where the air fryer genuinely shines. The high-speed air circulation renders fat from the skin while creating a shatter-crisp surface — the kind you'd expect from deep-frying — without submerging them in oil. At 400°F (204°C) for 20–22 minutes, flipping once at the 10-minute mark, they come out with skin that audibly cracks when you bite through it. Our air fryer chicken wings article covers the dry-brine technique that takes the crispness even further.

Tenders — the pectoralis minor muscle that sits underneath the breast — are naturally thin and cook in 10–12 minutes without any pounding required. They work exceptionally well with a seasoned breadcrumb coating, and the air fryer gives them a golden, even crust that's difficult to replicate in a standard oven. If you're cooking for kids or want a quick weeknight option that requires zero knife work, tenders are the answer. See the full technique in our air fryer chicken tenders guide.

Drumsticks are one of the more underrated air fryer candidates. They're inexpensive, deeply flavorful (the mixture of bone, skin, and dark meat creates a complexity you simply don't get from breast), and they cook relatively quickly — 18–20 minutes at 380°F (193°C). Rotating them halfway through, rather than flipping, helps brown the curved surface more evenly. The air fryer chicken drumsticks guide covers the rotation technique and the best seasoning blends for this cut.

Cooking a whole bird in the air fryer requires a larger basket — typically 6-quart or above — and a longer cook time of 55–65 minutes at 360°F (182°C). The result, when done correctly, has crackling skin and moist meat throughout. The challenge is positioning: the breast faces up for most of the cook, which means it finishes cooking faster than the thighs. Flipping the bird halfway through is the fix. Our air fryer whole chicken guide covers positioning, internal temp checkpoints, and spatchcocking as an alternative.

Nuggets are breast meat cut into bite-sized pieces, coated in a seasoned breading, and cooked at high heat for 10–12 minutes. They're genuinely faster and leaner than any fast-food version, and the air fryer produces a coating that stays crispy even after sitting for 10 minutes. For the full recipe — including how to make them without the breading falling off — see the air fryer chicken nuggets guide.

Air Fryer Fried Chicken

This is the variation I'm most proud of — and the one I'm most honest about. "Fried" chicken without frying is a compromise. The coating doesn't reach the same depth of crunch as a full deep-fry, and I think recipes that pretend otherwise are doing readers a disservice. What it does deliver is roughly 80% of that crunch with about 10% of the oil, and the skin develops a genuinely impressive crispness in the air fryer's dry heat. Bone-in skin-on pieces work best here. The air fryer fried chicken article walks through the double-coating technique that gets as close as possible to the real thing.

Chicken legs — the full lower quarter, drumstick and thigh still attached — cook beautifully in the air fryer in 20–22 minutes at 380°F (193°C). They're one of the most economical cuts available (often under $1.50 per piece), and the air fryer handles the skin-rendering better than a standard oven at the same temperature. Our air fryer chicken legs guide covers the best seasoning approach for this larger cut.

Air fryer chicken parmesan takes the classic pounded-breast technique from this recipe and adds a seasoned breadcrumb coating, marinara sauce, and melted cheese. The air fryer handles the initial breaded cook beautifully — it sets the coating without sogging the bottom — and then a brief topping addition and another two minutes finishes the cheese. The full process is in the air fryer chicken parmesan guide, including the sauce quantities that don't make the coating soggy.

BBQ chicken in the air fryer requires timing the sauce carefully — applied too early, the sugar in the sauce scorches before the interior is cooked through. The approach that works: cook the chicken most of the way through plain, brush on sauce during the final 2 minutes, and let the air fryer caramelize it at reduced heat. The result is a lacquered, slightly smoky exterior with a tender interior. For bold Caribbean-inspired jerk seasoning and other flavor profiles that transform simple breast meat, the air fryer BBQ chicken guide — which draws on flavor traditions from regions including Jamaica's vibrant culinary heritage — goes into full detail.

Kabobs — cubed breast meat threaded onto skewers with vegetables — cook in 12–14 minutes at 400°F (204°C), rotating once at the halfway mark. The key is cutting the chicken into uniform 1.5-inch cubes so every piece finishes at the same time. Metal skewers work better than wooden ones in the air fryer because they conduct heat inward from the center of each cube. The air fryer chicken kabobs guide covers skewer selection, vegetable pairing, and the marinade that prevents the chicken from drying out during the high-heat cook.

Fajita strips — thin-sliced breast tossed in cumin, smoked paprika, lime juice, and peppers — are one of the fastest dinner options in the air fryer repertoire. The entire fajita filling (chicken plus peppers and onions) can cook together in about 12 minutes in a 5-quart or larger basket. The air fryer chars the edges of the vegetables slightly while cooking the chicken through simultaneously — exactly the effect you'd want from a cast iron pan at high heat. See the complete method in our air fryer chicken fajitas guide.

Rotisserie-Style Chicken

The rotisserie attachment that comes with some larger air fryer ovens produces a genuinely impressive result — skin that crisps as the bird rotates through the hot air, self-basting in its own rendered fat. Even without the rotisserie function, positioning a whole chicken breast-side down for the first 30 minutes replicates much of the effect. Full technique, seasoning blend, and temperature details are in the air fryer rotisserie chicken guide.

Air Fryer Chicken Recipe Variations Compared Variation Cut / Form Temp Cook Time Difficulty Best For Key Feature Classic Breast (this recipe) Boneless pounded 400°F (204°C) 8 min Easy Quick weeknight meal, meal prep Ultra-fast; 128 cal, 28g protein Chicken Thighs Boneless skinless 400°F (204°C) 12–14 min Easy More forgiving results Higher fat = more moisture buffer Chicken Wings Whole wings, split 400°F (204°C) 20–22 min Easy Appetizers, game day Shatter-crisp skin without frying Air Fryer Fried Chicken Bone-in skin-on 380°F (193°C) 22–26 min Intermediate Comfort food, family dinners Double-coating for maximum crunch Drumsticks Drumstick 380°F (193°C) 18–20 min Easy Budget-friendly, kid-friendly Rotate rather than flip for even browning Whole Chicken Whole bird, 3–4 lbs 360°F (182°C) 55–65 min Intermediate Family meal, meal prep Requires 6-quart+ basket Chicken Parmesan Pounded boneless 400°F (204°C) 14–16 min Intermediate Italian-inspired dinner Sauce added last 2 min only BBQ Chicken Boneless breast or thigh 375°F (191°C) 14–16 min Easy Weeknight grilling substitute Sauce applied last 2 min to prevent burn Chicken Kabobs Cubed breast, skewered 400°F (204°C) 12–14 min Easy–Intermediate Entertaining, mixed veggie meals Uniform 1.5-inch cubes essential Frozen Breast Frozen boneless breast 360°F (182°C) 20–25 min Easy Last-minute meals No thawing required • • •Choosing the Right Chicken Cut for Your Air Fryer Breast is the leanest, fastest-cooking cut — but it's not automatically the best choice for every scenario. Understanding how the different parts of the chicken behave in the air fryer helps you select the right cut for the right meal, rather than defaulting to breast out of habit. Breast vs Thighs

Breast meat has almost no intramuscular fat, which is why it cooks quickly and cleanly but has very little margin for error. Thighs — whether boneless skinless or bone-in — carry more fat, which means they stay moist even if you overshoot the target temperature by a few degrees. For long-marinating recipes, I actually prefer thighs: acid-based marinades (citrus, vinegar) begin breaking down the protein structure of lean breast meat after about 2 hours, and anything beyond that starts to produce a texture closer to mushy than tender. Thighs handle those same marinades without the texture degradation. Our air fryer chicken thighs bone in guide addresses the specific adjustments needed when cooking the bone-in version — which takes 20–22 minutes versus 12–14 minutes for boneless.

Dark Meat vs White Meat in the Air Fryer

Dark meat (thighs, drumsticks, legs) benefits from higher internal temperature targets than white meat. Pulling dark meat at 185°F (85°C) rather than the minimum 165°F (74°C) produces better texture — the connective tissue in dark meat converts to soft collagen-like compounds at higher temperatures, adding richness and moisture rather than dryness. White meat, by contrast, reaches peak texture right at 165°F (74°C) and declines rapidly beyond that point. These are not interchangeable targets.

Bone-in cuts always take longer — the bone itself doesn't conduct heat efficiently, so the meat nearest the bone stays cooler longer. The payoff is more complex flavor: bone contributes minerals and compounds to the surrounding meat during cooking. For the air fryer specifically, bone-in cuts also hold up better to the dry circulating air because there's more thermal mass to prevent rapid moisture loss.

For two chicken breasts, a 3.5-quart basket-style air fryer is sufficient. For families cooking four or more pieces simultaneously, a 5- to 6-quart model is the practical minimum. If you intend to cook a whole chicken or regularly prep large batches, a 6-quart or larger air fryer oven (the toaster-oven-style format) is the better investment.

Key Points to Remember

One assumption I held for years turned out to be wrong: bigger air fryers are not always better for everyday single-breast cooking. An oversized basket with one small piece of chicken actually produces slightly weaker browning on the underside because the air has too much open volume to circulate efficiently around a single small item. Match the basket size to your typical portion count. For detailed specs and testing notes, the best air fryer for chicken review breaks down each unit with real performance data.

A digital instant-read thermometer is mandatory for reliable results — not a nice-to-have. Chicken looks done at least two minutes before it is. The crust browns, the edges firm up, and the surface looks completely finished while 155°F (68°C) sits in the center. The only way to know with certainty is to measure. A good instant-read thermometer reads in under three seconds and is accurate to ±1°F — that precision matters when your target range is only five degrees wide.

Other Useful Tools Full Equipment List (Expand) Meat mallet or tenderizer — For pounding to ½-inch thickness. A heavy rolling pin works in a pinch, though it gives less control over thickness uniformity. Large zip-seal bags — Contain the mess during pounding and double as marinade bags when needed. Baking spray or food-safe oil spray — For basket coating. Avoid aerosol propellant sprays that damage non-stick surfaces over time. Tongs (silicone-tipped) — For flipping without scratching the basket's coating. Wire rack (if oven-style air fryer) — Allows air circulation under the chicken for more even browning on the underside. Small mixing bowl — For the dry rub. Nothing fancy required. ♦ ♦ ♦Pro Tips for a Perfect Air Fryer Chicken Breast Every Time These are the observations that changed my results most after years of testing. Not all of them are intuitive — a few go directly against the conventional wisdom you'll find in basic recipe roundups. Tip 1: Pound — Don't Skip This Step

Uniform thickness is more important than any seasoning choice, temperature setting, or air fryer brand. A breast that's ¾-inch thick on one end and ¼-inch thick on the other will always produce uneven results — the thin end overcooks while the thick end catches up. Target ½-inch (roughly 12mm) across the entire surface. In 8-minute high-heat cooking, even a ¼-inch difference across a breast produces a noticeable texture disparity at the two ends.

Tip 2: Pull at 162°F (72°C), Not 165°F (74°C)

The USDA sets the safe minimum internal temperature at 165°F (74°C). Pulling at 162°F (72°C) and resting for 2 to 3 minutes achieves 165°F (74°C) through carryover heat — and produces noticeably juicier results than waiting until the thermometer hits 165°F (74°C) inside the fryer. Every degree above 165°F (74°C) in white meat translates to measurable moisture loss. This is the single change that improved my results most dramatically (I learned it after batch #8 of testing, after which I started logging internal temps at pull and after rest for 30 consecutive cooks).

Tip 3: Dry Rub Over Wet Marinade for Air Fryer Cooking

A wet marinade introduces surface moisture that the air fryer then has to spend energy evaporating before browning can begin — effectively delaying crust formation by 60 to 90 seconds at 400°F (204°C). A dry rub, by contrast, draws a small amount of moisture to the surface through osmosis and then dehydrates it rapidly in the hot air, creating a crust rather than steam. For most air fryer applications, the dry rub wins on browning quality. Wet marinades have their place — heavily acidic ones genuinely tenderize the meat's interior — but they are not better for the air fryer method's specific mechanism.

Tip 4: Don't Stack or Crowd

Air fryers are convection devices — the air needs space to circulate. Two breasts with a half-inch of clearance between them will brown better than three breasts touching each other. I find the "crowd the basket and call it batch cooking" advice some recipes give actively counterproductive — it defeats the exact mechanism you're relying on for browning.

Tip 5: The Cinnamon Is Not Optional

A quarter teaspoon of cinnamon sounds wrong in a savory dry rub. It isn't. At that quantity, cinnamon doesn't register as a distinct flavor — it adds a background warmth and depth that makes the overall seasoning profile read as more complex than a six-ingredient rub has any right to be. Guests will ask what you did differently. You don't have to tell them.

Tip 6: Let the Air Fryer Preheat

A cold basket produces a longer cook time and weaker browning on the first side. Two to three minutes of preheating at 400°F (204°C) is enough for most basket-style machines — the metal basket heats quickly and transfers that energy directly to the chicken the moment it goes in. My informal tests with a probe thermometer inside the basket showed a cold-start cook (no preheat) added 90 seconds to browning time on side one compared to a properly preheated basket at the same setting.

Why Is My Air Fryer Chicken Breast Dry?

Dry chicken almost always means one of three things: you cooked past 165°F (74°C), you skipped the rest period, or the breast was thinner than expected and overcooked before the timer finished. Check your thermometer calibration (put it in ice water — it should read 32°F (0°C); if it reads 35°F (2°C) or higher, your readings are off). Then check your pounding consistency — a breast that's ½-inch in the center but ¼-inch at the edges will have dry edges by the time the center hits 162°F (72°C).

Why Is My Chicken Still Pink Inside?

Pink interior after 8 minutes usually means the breast was thicker than ½ inch (or wasn't pounded evenly), the air fryer wasn't preheated, or the basket was overcrowded. Add 2 minutes and check again with a thermometer. Pink color alone is not a reliable doneness indicator — myoglobin in the meat can retain a pink hue even at safe temperatures, so the thermometer reading at 165°F (74°C) is the only reliable test.

Why Is the Crust Not Brown Enough?

Weak browning is almost always a surface moisture problem. If you used a wet marinade, or if the chicken was damp when it went into the basket (not patted dry), the air fryer had to evaporate that moisture before browning could begin. Pat the surface completely dry with a paper towel before applying the dry rub. The surface should feel slightly tacky from the rub itself — not slick or wet.

Why Is My Chicken Rubbery?

Rubbery texture usually means undercooked, not overcooked — a common misconception. If the internal temperature is below 160°F (71°C), the proteins haven't fully set and the texture is closer to raw than tender. Return it to the air fryer for 2-minute increments, checking temperature each time. Rubbery-and-overcooked is also possible (above 175°F (79°C) in white meat), but it presents differently — more fibrous and stringy than bouncy and firm.

No-Cook or Quick Sides (Under 10 Minutes) Simple green salad with lemon dressing — The acidity of a lemon dressing cuts through the savory dry rub cleanly. Slice the chicken and lay it over the greens rather than serving it separately — the resting juices dress the salad. Steamed rice or couscous — Both cook in the microwave while the chicken is in the air fryer. A 200g serving of couscous adds roughly 230 calories and 8g of protein, making the combined plate around 360 calories and 36g of protein. Sliced avocado and cherry tomatoes — No cooking required, and the fat in the avocado complements the lean breast without competing with the spice profile of the rub. Sides That Cook Alongside (Same Time Window) Air fryer broccoli — If you have a second rack or a larger basket, broccoli florets tossed in olive oil cook at 375°F (191°C) for 8 minutes — same total window as the chicken, though they go in at a lower temperature setting. Cook them sequentially if you only have one zone. Roasted sweet potato wedges — These take about 18 minutes at 400°F (204°C), so start them first and add the chicken at the 10-minute mark for both to finish together. Flatbread or pita — 60 seconds in the air fryer at 350°F (177°C) after the chicken comes out warms flatbread without drying it. Useful for turning this into a wrap-style meal quickly. Meal Prep Combinations

For batch cooking, the most efficient pairing is chicken breast with two carbohydrate bases and two vegetable sources — cooked simultaneously across Sunday and portioned into containers. A standard configuration: 4 cooked breasts, 800g cooked rice, 400g roasted mixed vegetables, and 200g cucumber-tomato salad. That produces five complete meals at roughly 380–420 calories each, with 28–30g of protein per container.

Nutrition by Preparation Method Preparation Calories Protein Fat Carbs Notes Classic dry rub (this recipe) 128 28g 2g 1g Baseline — no added oil With 1 tbsp olive oil added 247 28g 14g 1g Higher fat, similar protein BBQ glazed (2 tbsp sauce) 175 27g 3g 9g Sauce adds sugar and carbs Parmesan crusted (breadcrumb coating) 290 30g 9g 18g Coating nearly doubles carbs Chicken tender (seasoned, no breading) 110 22g 2g 1g Smaller serving weight These figures are estimates based on USDA FoodData Central values for boneless skinless chicken breast and standard seasoning quantities. Exact numbers will vary with breast size, specific brand of spices, and how much baking spray contacts the basket versus the chicken itself. Cost Breakdown: Air Fryer Chicken Breast vs. Alternatives The $4.50 per serving figure in the TL;DR deserves context. Here's where it comes from and how it compares to other options for the same macro profile. Cost Per Serving Comparison Option Est. Cost Per Serving Protein Per Serving Time to Table Notes Air fryer breast (this recipe) ~$4.50 28g 16 min Based on ~$8–$10/lb boneless breast Fast food grilled chicken sandwich ~$8–$11 25–30g 10–15 min (drive + wait) Higher sodium; variable quality Sit-down restaurant chicken entrée ~$15–$22 30–40g 30–60 min Includes overhead, tip Meal kit service (chicken-based) ~$10–$14 25–35g 25–35 min Convenience premium; pre-portioned Store-bought rotisserie chicken (per serving) ~$3–$4 25–28g 0 min (ready) Best cost alternative; less seasoning control Store-bought rotisserie chicken is the only option that meaningfully undercuts this recipe on cost-per-serving — and it does so while sacrificing seasoning control and the ability to adjust portion size. For anyone cooking four or more servings per week, the air fryer method pays for the appliance itself within about three months compared to regular restaurant meals at the equivalent macro profile. • • •Equipment You Need for Air Fryer Chicken Breast A digital instant-read thermometer is the single tool that separates reliably juicy chicken from overcooked chicken — every time. Tip 6: Let the Air Fryer Preheat (continued)

A cold basket produces a longer cook time and weaker browning on the first side. Two to three minutes of preheating at 400°F (204°C) is enough for most basket-style machines — the metal basket heats quickly and transfers that energy directly to the chicken the moment it goes in. My informal tests with a probe thermometer inside the basket showed a cold-start cook added 90 seconds to browning time on side one compared to a properly preheated basket at the same setting. Most air fryer models reach their displayed temperature within 2 to 4 minutes; the Instant Vortex Plus 6-Quart was the fastest in my testing at approximately 2 minutes flat. The Ninja Pro XL ran closer to 3 minutes. Both are fast enough that preheating while you pound and season costs you nothing in total time.

how long does air fryer chicken breast recipe take?

See the relevant section above for a detailed answer to this question.

how to make air fryer chicken breast recipes? how long does air fryer chicken breast recipes take to cook? How long does it take to make Air Fryer Chicken Breast Recipe?

Total time is about 13 minutes: 5 minutes prep, 8 minutes cooking.

Can I make this recipe ahead of time?

Yes! Air Fryer Chicken Breast Recipe can be made up to 2 days ahead. Store in an airtight container in the refrigerator.

How do I store the leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.

What are the key ingredients?

The essential ingredients include: 2 Medium/Large Chicken Breasts (200g-250g), Seasoning and Marinade of Choice, 1/2 Tsp Garlic Salt, 1 Tsp Chili Powder, 1/2 Tsp Onion Powder.

Air Fryer Chicken Breast Recipe (Juicy in 13 Min)

Name: Air Fryer Chicken Breast Recipe
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 2
Cuisine: International
Ingredients: 2 medium-to-large chicken breasts (200g–250g each); ½ teaspoon garlic salt; 1 teaspoon chili powder; ½ teaspoon onion powder; ½ teaspoon paprika; ¼ teaspoon cinnamon; Pinch of black pepper; Baking spray

Description

An air fryer chicken breast recipe is exactly what it sounds like: boneless, skinless chicken breast cooked in a countertop air fryer using rapid, circulating hot air instead of submerged oil. The result is a browned exterior and a juicy interior that mimics the texture of pan-seared chicken — but with a fraction of the fat and in roughly half the time.

Ingredients

Scale

2 medium-to-large chicken breasts (200g–250g each)

½ teaspoon garlic salt

1 teaspoon chili powder

½ teaspoon onion powder

½ teaspoon paprika

¼ teaspoon cinnamon

Pinch of black pepper

Baking spray

Cook Mode Prevent your screen from going dark

Instructions

Preheat the air fryer to 400°F (204°C). Pound chicken breasts to ½-inch thickness.
Mix garlic salt, chili powder, onion powder, paprika, cinnamon, and black pepper in a small bowl.
Spray the air fryer basket with baking spray.
Rub the spice mixture evenly over both sides of each chicken breast.
Place chicken in the air fryer basket in a single layer. Cook for 4 minutes.
Flip the chicken breasts. Cook for another 4 minutes.
Check internal temperature — pull at 162°F (72°C). Carryover heat brings it to 165°F.
Rest for 2–3 minutes before slicing and serving.

Notes

Store leftovers in an airtight container for up to 4 days.
Can be frozen for up to 3 months.
Reheat gently in the air fryer at 350°F for 3-4 minutes for best results.
Use an instant-read thermometer for reliable doneness every time.

Prep Time: 5 minutes
Cook Time: 8 minutes
Category: Main Dish
Cuisine: International

Nutrition

Calories: 128
Fat: 1.5
Carbohydrates: 1
Protein: 28