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Air Fryer Lemon Pepper Chicken - Crispy, Zesty, 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
  

  • Chicken: 1.5 to 2 pounds boneless, skinless chicken breasts or thighs
  • Lemon: 1 large lemon (you’ll use zest and juice)
  • Olive oil: 1.5 to 2 tablespoons
  • Black pepper: 1 to 1.5 teaspoons, freshly cracked if possible
  • Kosher salt: 1 to 1.25 teaspoons
  • Garlic powder: 1 teaspoon
  • Onion powder: 1/2 teaspoon
  • Paprika: 1/2 teaspoon (optional for color)
  • Dried herbs: 1 teaspoon total (thyme, oregano, or Italian seasoning)
  • Butter: 1 tablespoon (optional, for finishing sauce)
  • Fresh parsley: A handful, chopped (optional garnish)

Method
 

  1. Prep the chicken. If using breasts thicker than 1 inch, slice them horizontally or pound to even thickness. This helps them cook evenly and stay juicy.
  2. Make the seasoning. In a small bowl, combine salt, black pepper, garlic powder, onion powder, paprika, and dried herbs.
  3. Add zest and oil. Zest the lemon right into the seasoning. Stir in olive oil to form a loose paste. The lemon zest perfumes the chicken without making it watery.
  4. Coat the chicken. Pat the chicken dry with paper towels. Rub the seasoning paste all over, getting into every crease. Let it sit for 10 minutes while you preheat.
  5. Preheat the air fryer. Set it to 380°F (193°C) for 3 to 5 minutes. A hot basket helps create a light crust.
  6. Arrange in the basket. Place the chicken in a single layer with space between pieces. Don’t stack. Work in batches if needed for best browning.
  7. Air fry. Cook at 380°F (193°C) for 8 to 10 minutes for cutlets or small thighs, 10 to 12 minutes for thicker breasts. Flip halfway through. Start checking for doneness early.
  8. Temperature check. Pull the chicken when the thickest part reaches 165°F (74°C). Use an instant-read thermometer for accuracy.
  9. Finish with lemon. Transfer to a plate and rest 3 to 5 minutes. Squeeze over 1 to 2 teaspoons fresh lemon juice. For extra richness, melt a little butter on top while it rests.
  10. Garnish and serve. Sprinkle with chopped parsley and an extra crack of black pepper. Serve with roasted potatoes, garlicky green beans, or a simple arugula salad.