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Air Fryer Garlic Butter Chicken - Crispy, Juicy, and Ready Fast

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 to 2 pounds boneless, skinless chicken (breasts or thighs; cut thick breasts in half horizontally)
  • 2 tablespoons unsalted butter (melted)
  • 1 tablespoon olive oil
  • 4 cloves garlic, finely minced (or 1 teaspoon garlic powder in a pinch)
  • 1 teaspoon kosher salt (use 3/4 teaspoon if using table salt)
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika (or sweet paprika)
  • 1 teaspoon Italian seasoning (or a mix of dried basil, oregano, and thyme)
  • 1/2 teaspoon onion powder
  • 1 tablespoon lemon juice (plus extra lemon wedges for serving)
  • 1 tablespoon chopped fresh parsley (optional, for garnish)
  • Nonstick spray or a light brush of oil for the air fryer basket

Method
 

  1. Prep the chicken: If using thick chicken breasts, slice them in half horizontally to create evenly sized cutlets. Pat all pieces dry with paper towels. This helps them brown well.
  2. Preheat the air fryer: Set to 380°F (193°C) for 3 to 5 minutes. A hot basket gives you better sear and faster cook time.
  3. Make the garlic butter mixture: In a small bowl, whisk together melted butter, olive oil, minced garlic, salt, pepper, smoked paprika, Italian seasoning, onion powder, and lemon juice.
  4. Coat the chicken: Brush the garlic butter mixture over both sides of the chicken, making sure each piece is well coated. Reserve 1 to 2 teaspoons to brush on at the end if you like.
  5. Oil the basket: Lightly spray or brush the air fryer basket with oil to prevent sticking. Do not use aerosol sprays directly on some baskets if the manual advises against it.
  6. Air fry the chicken: Arrange chicken in a single layer with space between pieces. Cook at 380°F (193°C) for 8 to 10 minutes for cutlets or thighs, then flip and cook 4 to 7 more minutes. Time varies by thickness and air fryer model.
  7. Check doneness: Use an instant-read thermometer. The internal temperature should reach 165°F (74°C) at the thickest part. If not there yet, cook in 2-minute increments.
  8. Finish with flavor: Brush on the reserved garlic butter (optional) and let the chicken rest for 3 to 5 minutes. Sprinkle with fresh parsley and serve with lemon wedges.