Air-Fryer Chicken Breasts

Ingredients

2 bone-in, skin-on chicken breasts (about 1 pound; 453g each), trimmed of excess fat
2 teaspoons Diamond Crystal kosher salt; for table salt, use half as much by volume
1/2 teaspoon baking powder
1 1/2 teaspoons extra virgin olive oil
Freshly ground black pepper

Brine Chicken: Place chicken breasts on a wire rack set in a rimmed baking sheet. Using paper towels, pat chicken dry. Rub chicken all over with salt and baking powder. Refrigerate skin-side up, uncovered, for at least 4 and up to 24 hours. Serious Eats / Morgan Hunt Glaze
Preheat a 6-quart air fryer to 370°F (190ºC) for 3 minutes. Rub chicken all over with olive oil, black pepper, and desired seasoning, if using (see below for variations).Serious Eats / Morgan Hunt Glaze
Place chicken in preheated basket, skin-side down, and cook until chicken has reached an internal temperature of 110°F (43ºC), about 15 minutes. Using tongs, flip chicken skin-side up, and continue cooking at 370°F until chicken skin is golden-brown and crackly and internal temperature is 155°F (68ºC), 15 to 20 minutes. Transfer from air fryer to a cutting board and let rest about 10 minutes before slicing and serving. (Temperature of chicken will continue to rise to 165°F.)Serious Eats / Morgan Hunt Glaze

Lemon-Pepper: In a small bowl, whisk together 1 1/2 teaspoons finely grated lemon zest (from 1 large lemon), 1 teaspoon coarsely ground black pepper, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder until combined. Rub all over chicken before cooking.
Miso-Ginger: In a small bowl, whisk together 4 teaspoons white miso paste, 4 teaspoons freshly grated ginger, and 1 tablespoon finely grated garlic until combined. Rub all over chicken before cooking.
Dijon-Thyme: In a small bowl, whisk together 4 teaspoons Dijon mustard, 2 teaspoons minced fresh thyme, and 1/2 teaspoon finely grated lemon zest until well-combined. Rub all over chicken before cooking.
Za’atar-Mint: In a small bowl, whisk together 2 tablespoons za’atar (homemade or store-bought), 4 teaspoons minced fresh mint, 1 teaspoon granulated garlic, and 2 tablespoons (30ml) extra-virgin olive oil until well-combined. Rub all over chicken before cooking.
Chipotle-Lime: In a small bowl, whisk together 4 teaspoons chipotle chile powder, 2 teaspoons finely grated lime zest (from 2 limes), 2 teaspoons light brown sugar, and 1 teaspoon ground cumin until well-combined. Rub all over chicken before cooking.

Chicken breasts can be refrigerated in an airtight container for up to four days.