Ingredients
Equipment
Method
- 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!
Notes
Storage: Keeps in the fridge for up to 5 days. Slice before storing so it's ready to grab straight from the container.