Directions

• Pound thicker end of the chicken breasts to make both sides leveled so they cook evenly
• Fill a large bowl with ~6 cups of lukewarm water and 1/4 cup salt. Stir to dissolve.
• Add chicken breasts to the bowl of salt water. Refrigerate 1-1.5 hours to brine. Once time has elapsed, remove from the water and pat dry with paper towels. Careful not to over brine the chicken, which may happen if you let them sit in the salt water for more than 90 minutes.
• In a small bowl, combine spices. Brush the chicken breasts with olive or avocado oil, then rub spice mix over both sides of the breasts.
• Air fryer method: add chicken to the basket and air fry in batches at 375°F. Cook depending on the size of your breasts, turning halfway through
  — small breasts (5-6oz): 8-10 min
  — medium breasts (7-8oz): 10-12 min
  — large breasts (9+ oz): 12-14 min
• Oven method: preheat oven to 450°F. Place seasoned chicken in a large baking dish. Bake for 15-18 minutes. Time will depend on the thickness of the breasts. You know the chicken is done when juices run clear and a meat thermometer reads 165°F inserted in the thickest part of the breast.
• Let it rest! Once cooked, remove the dish from the oven or air fryer, transfer chicken to a clean plate, and loosely tent with aluminum foil. Allow the chicken to reabsorb juices by letting it rest for 5-10 minutes before cutting.
• Serve warm and enjoy!