Portion & basket adjuster
Adjusted cook: 375°F · 10–12 min
Start checking: 10 min.
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Quick Answer
Air fry chicken breast at 375°F for 10–12 min.
Single layer, not touching.
Internal temp: 165°F. Whole or pieces, including ground poultry within a roast.
| Cut / variant | Temp | Time | Notes |
|---|---|---|---|
| Boneless, skinless — small (5–7 oz / 140–200 g) | 375°F190°C | 10–12 min | Flip at 6 min · Single layer, not touching. |
| Boneless, skinless — medium (8–10 oz / 225–285 g) | 375°F190°C | 12–15 min | Flip at 7 min |
| Boneless, skinless — large (11+ oz / 310+ g) | 375°F190°C | 15–18 min | Flip at 8 min · Check temperature at 15 minutes. |
| Bone-in, skin-on | 380°F195°C | 22–28 min | Flip at 14 min · Flip halfway; thickest part must hit the safe temp. |
| Cut / variant | Temp | Time | Notes |
|---|---|---|---|
| Frozen boneless (≈8 oz / 225 g) | 360°F180°C | 20–25 min | Flip at 12 min · Add 5–10 min vs fresh. Frozen pieces can stay pink near the center — always verify the internal temp. |
Adjust the validated table row for portions, basket airflow, reheating, and doneness checks.
Adjusted cook: 375°F · 10–12 min
Start checking: 10 min.
For already-cooked leftovers; use the main table for raw food.
Reheat estimate: 350°F / 175°C · 4–8 min
Reheat leftovers until hot all the way through; use a thermometer for meat, poultry, seafood, or egg dishes.
Use time as a guide, then verify the center with a thermometer.
Chicken & turkey (any cut)
Target internal temp: 165°F
Start checking: 8 min.
Measure at the thickest part, away from bone or basket edges.
Chicken & turkey (any cut): cook to 165°F (74°C). Whole or pieces, including ground poultry within a roast.
Source: USDA FSIS — Safe Minimum Internal Temperatures
Fast fixes for the most common texture and doneness misses.
Lower the next batch by 10-15°F or check Chicken Breast 2 minutes earlier. Use an instant-read thermometer and let the meat rest before slicing.
Pat dry, avoid overcrowding, and add a light oil mist only after seasoning so airflow can crisp the surface.
Drop the temperature one step, use the lower time range, and move sugar-heavy marinades or sauces to the final minutes.
Split thicker pieces, preheat when recommended, and add short 1-2 minute bursts instead of restarting a full cook cycle.
Last updated 2026-06-18 · Reviewed by Maks