Ingredients:

  • 4 cups (950ml) water
  • 1/4 cup (55g) kosher salt
  • 2 tablespoons (25g) granulated sugar
  • 1 teaspoon black peppercorns, crushed
  • 2 cloves garlic, smashed
  • 4 boneless, skinless chicken breasts (about 6 oz/170g each), pounded to an even thickness (about 1/2 inch/1.25cm)
  • 1 cup (120g) all-purpose flour
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper (optional, for a kick)
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 2 large eggs, beaten
  • 1/2 cup (60g) panko breadcrumbs
  • Cooking spray (olive oil or avocado oil)

Instructions:

  1. Combine brine ingredients in a large bowl. Submerge chicken breasts in the brine, ensuring they are fully covered. Cover and refrigerate for at least 30 minutes (or up to 2 hours).
  2. Set up three shallow dishes. In the first, combine flour, paprika, garlic powder, onion powder, cayenne (if using), thyme, salt and pepper. In the second, beat the eggs. In the third, place the panko breadcrumbs.
  3. Remove chicken from brine and pat dry with paper towels. Dredge each chicken breast in the flour mixture, ensuring it's fully coated. Dip in the beaten egg, then coat thoroughly with panko breadcrumbs, pressing gently to adhere.
  4. Preheat air fryer to 375°F (190°C). Lightly spray the air fryer basket with cooking spray.
  5. Place chicken breasts in a single layer in the air fryer basket, ensuring they aren't overcrowded. Spray the tops of the chicken breasts lightly with cooking spray.
  6. Air fry for 15-20 minutes, flipping halfway through, until golden brown and the internal temperature reaches 165°F (74°C) using an instant-read thermometer.
  7. Let the chicken rest for a few minutes before serving.