• Begin by placing the chicken breasts on a cutting board. Cover them with a large piece of plastic wrap, and gently pound them with a rolling pin, meat mallet, or the palm of your hand until they have an even thickness.

To Dry Brine:

• Position the chicken on a plate and generously sprinkle it with kosher salt. Place the plate in the refrigerator, uncovered, for a minimum of 30 minutes or up to 24 hours. If you opt to skip the dry brining step, proceed to the next steps without it.

When Ready to Air Fry:

• Take the chicken out of the refrigerator and allow it to sit at room temperature for 15 minutes. In a small bowl, combine the paprika, garlic powder, onion powder, and black pepper (add the salt here if you didn't dry brine).
• Place the chicken in a large bowl, drizzle with olive oil, and sprinkle the spice blend over the top. Ensure the spices are rubbed evenly on both sides of the chicken breasts.
• Preheat your air fryer to 375 degrees F. This should take about 3 minutes, depending on your model. Place the chicken breasts in the air fryer basket with the smooth side down. Cook for 6 minutes.
• Carefully remove the air fryer basket and use tongs to flip the chicken breasts. Continue cooking until the internal temperature reaches between 155 and 160 degrees F, approximately another 2 to 8 minutes. Chicken is safe to eat at 165 degrees F, but removing it slightly early allows the residual heat to finish the cooking process. The total cooking time will depend on your air fryer model and the size of the chicken breasts. Smaller breasts (around 6 ounces each) may take about 8 minutes in total, while larger ones might need up to 14 minutes. Check frequently towards the end to avoid overcooking, which can dry out the chicken.
• Transfer the cooked chicken to a plate, cover it, and let it rest for 5 to 10 minutes. This resting period allows the juices to redistribute, ensuring a moist and flavorful chicken breast. Slice and enjoy!