Air Fryer Lemon Pepper Chicken
Bright lemon pepper chicken cooked in the air fryer for a light, high-protein American dinner under 30 minutes. Crispy edges, juicy interior, always check 165°F.
🛒Ingredients
- 1 1/2 pounds boneless skinless chicken breasts or tenders
- 1 tablespoon olive oil
- 2 tablespoons lemon pepper seasoning (no-salt or reduce added salt)
- 1/2 teaspoon kosher salt (omit if seasoning is salty)
- 1/2 teaspoon garlic powder
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
- Chopped parsley for serving
🔧Kitchen Tools Needed
- Air fryer
- Instant-read thermometer
- Mixing bowl
- Tongs
- Microplane or zester
📝Instructions
- 1
Pat chicken dry. Toss with oil, lemon pepper, salt if needed, garlic powder, lemon zest, and lemon juice.
- 2
Preheat air fryer to 380°F. Arrange in a single layer.
- 3
Air fry 10–14 minutes (tenders on the shorter end), flipping halfway, until 165°F.
- 4
Rest 3 minutes. Finish with parsley and an extra squeeze of lemon. Great over salad or with roasted potatoes.
- 5
Food safety: marinate in the fridge if holding longer than 30 minutes; cook to 165°F.
🥗Nutrition Information
⚡Calories per serving: 250
🏷️Recipe Tags
❓Frequently Asked Questions
My seasoning burned—why?
Sugar in some blends browns fast. Cook at 370–380°F and flip halfway.
Bone-in pieces?
Add time; confirm 165°F near the bone.
Side ideas?
Air-fryer broccoli, rice, or a simple green salad.
Can I freeze cooked chicken?
Yes—cool, freeze up to 2 months; thaw fridge overnight and reheat to 165°F.
Too salty?
Use no-salt lemon pepper and salt to taste after cooking.
