This simple four-ingredient Air Fryer Shredded Chicken recipe is one of the most valuable and versatile recipes for the air fryer. We show you how to brine, season, cook and shred the chicken to use it in a wide variety of different recipes like quesadillas, tacos, salads, bowls, and more.
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This recipe is great all year long! It’s so convenient to cook one or two pieces of chicken breast quickly without the oven heating the whole house in the summer.
Chicken breast is one of our favorite things to cook in the air fryer, as seen in this juicy air fryer chicken breast recipe and this air fryer crispy chicken sandwich recipe.
Pin it to your favorite dinner board! ⤵️
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Why You’ll Love This Recipe
- We use chicken breast for this air fryer shredded chicken recipe. It’s a healthy and nutritious protein option.
- Our shredded chicken breast is manually tenderized and brined, making the chicken exceptionally juicy and tender.
- Excluding the brining and tenderizing, it takes less than 15 minutes to make.
- To keep it versatile, we keep the seasoning simple with salt and pepper. That way, you can season it with the flavors you desire. So, if you want to make an Asian, Mexican, or Italian dish, you can add those flavors later.
- It works great for meal planning and prepping. Just cook and shred the chicken breast in advance and enjoy it during the week.
Brine & Tenderize
To keep the chicken breast juicy and succulent, we like to brine and tenderize it before cooking using the following steps:
- Place the chicken breast in a zipper bag.
- Use a kitchen mallet to pound the thickest parts of the breast down to about ½ inch thickness.
- Place the chicken breast in a large gallon-sized zipper bag and set aside.
- Make the brine by weighing 20 ounces of cold water and one ounce of salt (kosher).
- Take about a ½ cup (4 ounces) of the water, add it to a saucepan, mix in the salt, and heat it over medium-high heat.
- Stir the water until the salt is dissolved.
- Add the hot, salted water to the rest of the cold water, and stir.
- Pour the water mixture into the zipper bag with the chicken breast.
- Place in the refrigerator for at least minutes but up to overnight (for best results).
Ingredients
- Chicken Breast – Use boneless, skinless chicken breasts. After testing several brands, we’ve found that not all chicken breasts are equal. We suggest going with a high-quality supplier for the best results.
- Oil – Use a neutral oil. We prefer olive oil, but vegetable or canola oil works as well.
- Salt – We recommend not using table salt for anything but gargling when you have a sore throat. Use kosher salt instead.
- Pepper – Fresh cracked black pepper is the way to go. It tastes so much better than the pre-ground stuff.
See the recipe card for quantities.
Instructions
Sometime before cooking, manually tenderize and brine the chicken. You want the chicken to be juicy and uniform in thickness.
Before you start cooking the chicken, preheat your air fryer. Then remove the chicken from the brine and pat dry. Brush or toss the chicken with oil and season with salt and pepper.
Cook in the air fryer for 5 to 7 minutes. Then flip and cook for another 5 minutes or until the internal temperature reaches 165 degrees.
Remove the chicken from the air fryer and rest for 5 minutes. While the chicken is still warm, place the chicken on a cutting board or plate.
To shred, hold the chicken steady with one fork and use the other to pull the meat apart into thin strips. For a finer shred, pull in opposite directions with the forks. Alternatively, you can also use your hands to tear the chicken into shreds.
Variations
Buffalo Shredded Chicken – Toss the cooked shredded chicken in buffalo sauce. It works great in wraps, on salads, or on pizza.
Lemon Herb Shredded Chicken: Before air frying, season the chicken with lemon juice, zest, thyme, rosemary, and garlic for a light and refreshing addition to your salads and pasta dishes.
Creamy Garlic Parmesan Chicken: This variation would work well in sandwiches or over pasta. Here’s what you do: After shredding, mix with a creamy garlic and Parmesan sauce.
Greek-Style Chicken: Season the chicken breast with oregano, lemon juice, and garlic. Then, after shredding, mix with tzatziki sauce and serve in a pita for a Mediterranean spin.
Equipment We Recommend
ThermoPop digital food thermometer
How to Store and Reheat
After cooking and shredding your chicken in the air fryer, let it cool to room temperature. Then, place the shredded chicken in an airtight container with a bit of chicken broth to maintain freshness and moistness.
Refrigerate if using within 3-4 days. For more extended storage, freeze for up to 3 months.
We’ve found the best way to reheat in a skillet over medium heat. Add a small amount of water or broth to keep the chicken moist. Stir frequently until the chicken is heated through.
Top tips
- Preheat the air fryer – allows for even and more predictable cooking.
- Keep it moist – add some chicken broth or stock if the shredded chicken seems a bit dry.
- Shred while warm – allow the chicken to cool down before handling, but it should still be warm. It’s easier to shred while it’s warm.
- Don’t overcrowd – cook the chicken in a single layer. Doing so allows for even air circulation and consistent cooking.
FAQ
Yes, preheating the air fryer ensures even cooking and helps achieve the right texture for easy shredding.
Both chicken breasts and thighs work well, but thighs tend to be more moist and flavorful.
Mixing the shredded chicken with some broth or sauce can help retain its moisture.
Other Chicken Recipes
Try these:
Air Fryer Shredded Chicken Recipe
Ingredients
- 1 Pd Chicken Breasts About 2
- 1 Tbsp Olive Oil
- ½ Tsp Kosher Salt
- ¼ Tsp Black Pepper
Instructions
- Preheat the Air Fryer to 370 degrees.
- Put the chicken breast in a ziplock bag and place it on a cutting board. Using a meat mallet, lightly pound the meat into an even thickness and set aside.
- Remove the chicken from the ziplock bag and pat dry with a paper towel. Lightly brush the chicken with olive oil and season with salt and pepper.
- Place the chicken in the air fryer basket and cook for 8 minutes.
- Carefully flip the chicken and cook for another 5-7 minutes or until the chicken has reached 165 degrees.
- Remove the chicken and allow it to rest for 5 minutes.
- While the chicken is still warm, put it on a cutting board to have enough space.
- Use 2 forks to pull in opposite directions to make smaller pieces. You can also use one to hold the chicken down, and then shred it with the other. Continue until the chicken bits are as small as you want them to be. Enjoy!
Notes
- Store the chicken in an airtight container in the fridge for up to 4 days.
- You want to pound the meat before cooking. This will ensure that the meat cooks evenly without the thinner part being overcooked and dry.
- You can use a rolling pin or a heavy skillet if you don’t have a meat mallet.
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