Perfect Air Fryer Shredded Chicken
This is literally the most perfect Air Fryer Shredded Chicken you will ever make! Cooking chicken in the air fryer is the absolute best way to get tender, flavorful shredded chicken. I have a few secrets on how to get it perfect...and once you make this recipe, you'll never make shredded chicken any other way!
Equipment
- Air Fryer -- this Cosori air fryer is used multiple times a day at my house!
- 8-inch (or smaller) cake or pie pan -- needs to be able to fit inside your air fryer, I used these. You can also use disposable pie pans like these.
Ingredients
- 2-3 medium boneless skinless chicken breasts See Note 1
- 1 tsp ground mustard
- 1 tsp sea salt or kosher salt
- 1 tsp lemon pepper
- 1/4 cup olive oil or avocado oil
- 2 tbsp red wine vinegar
- 2 tsp Dijon mustard
Instructions
- Prep: Pat chicken breasts dry with paper towels and place them on a plate. Sprinkle ground mustard, salt, and lemon pepper evenly over both sides of the chicken breasts.
- Mix: In a small bowl, whisk the olive oil, red wine vinegar, and Dijon mustard. Set aside. Place chicken breasts in the pie pan and pour olive oil mixture over the top.
- Air Fry: Place the pie pan into your air fryer basket. Air fry at 370°F for 13-15 minutes. Flip, and cook 7-8 minutes more or until internal temperature reaches 165°F.Note: Your cooking time will vary based on the thickness of your chicken breasts. Also, different air fryers cook at slightly different rates, so be aware of that the first time you make this chicken recipe.
- Remove: Carefully remove the pan from the air fryer. Using two forks, shred the chicken into small pieces. You can transfer the cooked chicken to a cutting board to shred, or shred it right in the pan.
- Mix + Air Fry: Once the chicken is shredded, place it back into the pan and mix well to coat with the oil mixture. Air fry at 370°F for two minutes more. Serve and enjoy!
Notes
Note 1: Chicken breasts should be about 4oz. each--if you are using the giant Costco-sized boneless, skinless chicken breasts, cut them in half lengthwise so they are thinner and will cook faster and more evenly.
Recipe Tips & Tricks:
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- Use a disposable pie pan for quick and easy cleanup!
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- Chicken breasts vary in size and thickness and may cook and slightly different rates. The best way to test if the chicken is done is with a meat thermometer. The temperature should be 165°F when the thermometer is inserted into the thickest part of the breast.
Nutrition
Calories: 356kcalCarbohydrates: 1gProtein: 52gFat: 16gSaturated Fat: 2gCholesterol: 130mgSodium: 647mgPotassium: 21mgFiber: 0.3gCalcium: 9mgIron: 2mg
Tried this recipe?Let us know how it was!