Chicken Jerky In The Air Fryer

Today I want to show you how to make chicken jerky in the air fryer. It’s easier than you think, tastes amazing, and makes a great high-protein snack.

If you’ve only ever had store-bought jerky, you’re in for a treat. Homemade jerky lets you control exactly what goes into it – no weird preservatives or ingredients you can’t pronounce.

The marinade for this recipe is a simple mix of soy sauce, honey, and a few spices. It gives the chicken a savory, slightly sweet flavor with just a little kick.

Your air fryer does all the heavy lifting here. Set it to a low temperature, let it do its thing, and you’ll have perfectly dried, chewy jerky in a couple of hours.

One batch makes a solid amount of jerky that keeps in the fridge for up to two weeks. Great for meal prep, road trips, or just snacking at home.

Why You’ll Love This Recipe

Incredible Savory-Sweet Flavor – The soy sauce and honey combo with smoky paprika creates a rich and addictive taste you will not stop snacking on.

Perfectly Chewy Texture – This jerky comes out beautifully dry yet tender with that satisfying chew that store-bought brands charge a fortune for.

High Protein Snack – Chicken breast jerky is packed with protein and low in fat which makes it a perfect guilt-free snack for any time of day.

Ingredients

• 1.5 lb Boneless Skinless Chicken Breast
• 3 tablespoons Soy Sauce
• 1 tablespoon Worcestershire Sauce
• 1 tablespoon Honey
• 1 teaspoon Smoked Paprika
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Onion Powder
• 1/4 teaspoon Black Pepper
• 1/4 teaspoon Cayenne Pepper
• 1 teaspoon Sesame Oil

How To Make

Step 1

Place the chicken breasts in the freezer for 30 to 45 minutes until they are firm but not frozen solid. This makes them much easier to slice thinly. Using a sharp knife, cut the chicken against the grain into strips about 1/8 inch thick.

Step 2

In a medium bowl, whisk together the soy sauce, worcestershire sauce, honey, smoked paprika, garlic powder, onion powder, black pepper, cayenne pepper, and sesame oil. Add the sliced chicken strips and toss until every piece is well coated.

Cover the bowl and refrigerate for at least 2 hours, or overnight for the best flavor.

Step 3

Remove the chicken strips from the marinade and pat off any excess liquid with paper towels. Lay them on a clean surface and let them sit at room temperature for 10 minutes.

Step 4

Preheat the air fryer to 180 degrees F. If your air fryer does not go that low, set it to the lowest temperature available, ideally no higher than 200 degrees F.

Step 5

Arrange the chicken strips in a single layer in the air fryer basket, making sure none of the pieces overlap. You will need to work in batches. Cook at 180 degrees F for 1 hour.

Step 6

Flip each strip over and cook for an additional 45 minutes to 1 hour, checking every 20 minutes. The jerky is done when it is dry, slightly chewy, and bends without snapping in half.

Step 7

Remove the jerky and let it cool completely at room temperature. It will firm up a bit more as it cools. Store in an airtight container or zip-top bag in the refrigerator for up to 2 weeks.

Tips

Slice Against the Grain

Look at the chicken breast and you’ll see lines running through the meat – those are the muscle fibers. You want to cut across those lines, not along them.

Slicing against the grain breaks up those fibers, which gives you jerky that’s chewy but not stringy or tough to bite through. If you cut with the grain, each strip will be full of long fibers that make it really hard to tear apart with your teeth.

After you partially freeze the chicken, the grain becomes easier to see. Take a second to find the direction before you start slicing.

Get Your Slices as Even as Possible

Try to keep every strip close to 1/8 inch thick. If some strips are thicker than others, the thin ones will dry out and get crunchy while the thick ones are still soft and underdone.

The partial freeze step helps a lot with this. If the chicken starts getting too soft and hard to slice cleanly, just pop it back in the freezer for another 10 minutes to firm it up again.

A really sharp knife makes all the difference here. A dull knife will tear and shred the meat instead of giving you clean, even cuts.

Pat the Strips Dry Before Cooking

After you pull the chicken out of the marinade, really take the time to pat each strip with paper towels. You want to remove the excess liquid sitting on the surface, not just give them a quick dab.

If the strips go into the air fryer too wet, they’ll steam instead of dehydrate. That means they’ll take longer to dry out and you won’t get that proper jerky texture.

Letting them sit at room temperature for 10 minutes after patting them down also helps. It gives the surface a chance to dry out a little more before they go in.

Related Recipes

• Air Fryer Banana Chips
• Air Fryer Chicken Hearts
• Air Fryer Plantain Chips
• Air Fryer Pumpkin Chips
• Dehydrating Mango In Air Fryer

Frequently Asked Questions

Can I use chicken thighs instead of chicken breast for this jerky?

You can, but chicken breast is really the better choice here. Breast meat is much leaner, and less fat means your jerky will dry out more evenly and last longer in storage.

Thighs have more fat running through them, which can make the jerky feel greasy and cause it to spoil faster. If you do use thighs, trim off as much visible fat as possible and plan to eat the jerky within a few days.