Deli-Style Sliced Chicken
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This is my most-made protein. A big batch of deli-style sliced chicken breast that works with pretty much everything. Cold in a sandwich, thrown on a salad, or reheated as part of a mix and match plate.
Before you try this recipe, be sure to have my All-Purpose Spice Mix ready made. You’ll be making a batch big enough for multiple uses so start there!
Why I started making my own deli style sliced chicken
When I started batch prepping components, I wanted a homemade version of deli-style sliced chicken. Pre-cooked and ready to grab so there would be no effort required at mealtime. But without the plastic, the preservatives, the price tag, or the flavour I never actually enjoyed. So once I figured out my own favourite spice profile, it became a weekly batch cook staple.
Why I always brine my chicken.
The brining step might feel counterintuitive for an ADHD brain. An extra step? Really? But it always guarantees a juicy flavourful result, and so it just became part of the routine. I hardly ever do chicken any other way anymore. This is my go to and it has served me incredibly well.
Dry chicken is one of those things that will kill a batch cook system faster than anything else. Opening the fridge and seeing sad grey chicken is a sure way to make you want to reach for the takeaway menu. My ADHD sensory issues are ruthless about this. If something gives me the ick, it rots in the fridge. Brining fixes that completely. The chicken stays juicy and flavourful. I actually want to eat it cold straight from the container. That’s the whole point of a batch component. Plus it reheats beautifull!
It also extends fridge life to up to 5 days, which is significantly longer than plain unbrined chicken which only keeps for around 3. The step itself is barely any effort. You dissolve salt in water, drop the chicken in, and refridgerate a few hours or overnight.
How to get the most out of this deli-style sliced chicken
There’s almost no limit as to how you can use this. I have it cold as a sandwich filler, on a salad, in a wrap, or even just straight up as a snack. It works hot with carb and veg sides, chopped into pasta, on top of a grain bowl, or quickly thrown into a stir fry. You could even freeze it into portions if you make too much to consume within 5 days, and then defrost it in your fridge as needed.
I use the following products which you may find useful:
gives the best result
for perfectly cooked chicken
for storing the spice mix
for storing the chicken
prevents chicken becoming slushy
My favourite combinations with this chicken are with my Instant Pot Ratatouille and Batch Cooked Rice, or cold with a big dollop of Stick Blender Mayonnaise. I’m still writing up more recipes so stay tuned!
Deli-Style Sliced Chicken Breast
Equipment
- Air fryer
- Meat Thermometer
Ingredients
- 2 kg chicken breasts
- 2 generous handfuls fine sea salt 60g if you wanna be precise
- All-Purpose Spice Mix enough to coat
Instructions
- Make the brine: Grab a large bowl and fill it 1/3 with water. Add 2 generous handfuls (or 60g) fine sea salt and stir until fully dissolved.
- Add 2kg of chicken breasts to the brine, topping up with more water until fully covered. Refrigerate for 2-4 hours or up to 12 hours overnight. Set a timer if necessary.
- If using oven: Preheat to 200°C fan / 400°F. Line a large baking tray with foil and place a wire rack or griddle on top to raise the chicken off the tray. If using airfryer, skip this step.
- Place a large colander in your sink before you start. Carefully carry the brining bowl to the sink and pour the chicken and brine into the colander, the bowl will be heavy so take your time. Rinse the chicken with cold water. Sit the colander back into the now empty bowl so you can carry it safely back to your counter without dripping brine everywhere.
- Coat: Leave the chicken wet – the moisture helps the spices stick. Grab a second large bowl, add a generous handful of spice mix and toss one chicken breast at a time until thickly coated all over. Transfer to your air fryer basket or lined oven tray as you go.
- Cook (Air Fryer): Set to 190°C / 375°F. Place the meat thermometer probe in the thickest part of one breast, let the cable hang out the side of the basket, and set your target temperature to 74°C / 165°F. Cook for 25-30 minutes until the thermometer beeps. I do this in 2 batches as I can only fit 3-4 breasts at a time and a 2kg pack usually has 7-8.
- Cook (Oven): In preheated oven (200°C / 400°F fan) cook for 30 minutes or until the internal temperature reaches 74°C / 165°F. Finish under the grill/broiler for a few minutes if you want extra browning (set a timer!)
- Rest, then slice: Leave the chicken to rest for 10 minutes, then slice thinly across the grain. You're going for proper deli-style slices. Thin, even, ready to grab straight from the fridge all week. Enjoy cold or reheated, both delicious!
