4boneless skinless chicken breastsabout 6 ounces each
4cupswater
1cupdill pickle juice
3tablespoonskosher salt
1teaspoongarlic powder
1teaspoononion powder
1teaspoonsmoked paprika
1/2teaspoonsea salt
Instructions
Fill a bowl or baking dish with the water, pickle juice, and salt. Stir to combine.
Pound the chicken out to an even thickness. Add the chicken to the bowl and place in the refrigerator for 1 hour to brine.
Remove chicken from the liquid and pat dry.
Stir together the garlic powder, onion powder, paprika, and sea salt.
Season the chicken on both sides with the spice mixture.
Spritz the air fryer basket with oil and place the chicken in the basket in an even layer.
Air fry at 380 degrees for 10 minutes or until a thermometer reaches 165 degrees.
Let chicken rest for 5 minutes before serving.
Notes
Be sure the center is 165 degrees F before serving.The nutrition information does not include the full amounts of the pickle juice and kosher salt as it's just used as a marinade and the full amount would not be consumed.