Chicken breast with skin
Fillet with the skin on. Crisp top, juicy underneath.
- Program
- Air fry
- Temperature
- 190 °C
- Time
- 18–22 min
Core 75 °C · 180–220 g · Do not flip · Rest 4 min
Before you start
Seasoning and prep.
- Pat dry the skin extra well.
- Seasoning under the skin and on top.
- Skinnet up whole veien.
Seasoning combinations
Classic
- Salt
- Pepper
- Paprika
- Garlic powder
- Olive oil
Lemon and herbs
- Lemon
- Timian
- Rosemary
- Garlic
- Olive oil
Honey mustard
- Dijonsennep
- Honey
- Salt
- Pepper
Timer · Air fry · 18 min at 190 °C
18:00
Start once the basket is in.
Along the way
- Do not flip — then mister you the crispness i the skin.