Cook most chicken in the air fryer at 375 °F (190 °C). Go up to 400 °F (205 °C) for wings and skin-on cuts you want extra crispy, and down to 360 °F (180 °C) for a whole chicken so the outside doesn't burn before the inside cooks. Whatever the cut, chicken is done at an internal temperature of 165 °F (74 °C), never earlier.
Times and temps by cut
| Cut | Temp | Time |
|---|---|---|
| Boneless breast | 375 °F (190 °C) | 10-14 min |
| Chicken tenders | 375 °F (190 °C) | 8-10 min |
| Bone-in thighs | 380 °F (195 °C) | 18-22 min |
| Boneless thighs | 380 °F (195 °C) | 12-16 min |
| Drumsticks | 380 °F (195 °C) | 18-22 min |
| Wings | 400 °F (205 °C) | 16-22 min |
| Chicken meatballs | 375 °F (190 °C) | 12-15 min |
| Whole chicken (small) | 360 °F (180 °C) | 55-70 min |
Times assume refrigerated (not frozen) chicken, a preheated basket and a flip halfway through. Thickness matters more than weight: a thin cutlet can be done in 8 minutes while a thick breast needs 14.
Five tips for juicy air fryer chicken
- Use a thermometer. Pull the chicken at 165 °F (74 °C) in the thickest part. Overcooking, not the air fryer, is what dries chicken out.
- Flip halfway. Both sides brown, nothing steams.
- Don't stack pieces. Single layer, space between pieces.
- Rest 5 minutes before cutting so the juices stay in.
- Oil lightly. A teaspoon rubbed on the surface helps browning; more just smokes.
Chicken night, solved. Search "chicken" in the Brasa app and every result shows its cook time up front: juicy chicken meatballs in 15 minutes, garlic parmesan wings in 30. Each recipe carries its own tested temp in °F and °C.
