Boneless chicken in an air fryer usually cooks in 10–25 minutes at 360–400°F, depending on cut size, bone, and whether it is breaded or frozen.
When you ask how long to cook chicken in an air fryer, the real goal is juicy meat that hits the right temperature every single time. Time matters, but the clock is only half of the story. Cut type, thickness, starting temperature, breading, and your particular air fryer all pull the cooking time up or down.
This guide walks through realistic air fryer chicken times for common cuts, how to check doneness, and smart tweaks for frozen or bone-in pieces. You will also see where food-safety rules fit in, so you can relax and enjoy crisp skin and tender centers without guessing.
How Long To Cook Chicken In An Air Fryer? Timing Factors
Most home cooks type “how long to cook chicken in an air fryer?” expecting one magic number. In practice, you match time and temperature to the cut on the rack and then confirm with a thermometer. The table below gives starting points for a typical 3–5 quart basket style air fryer, cooking raw chicken in a single layer.
| Chicken Cut | Air Fryer Temp | Approx Time* |
|---|---|---|
| Boneless Breasts (6–8 oz) | 375°F (190°C) | 12–16 minutes |
| Thin Breast Cutlets | 375°F (190°C) | 8–12 minutes |
| Boneless Thighs | 380°F (193°C) | 16–20 minutes |
| Bone-In Thighs | 380°F (193°C) | 22–28 minutes |
| Drumsticks | 390°F (199°C) | 18–22 minutes |
| Wings (Flats And Drums) | 400°F (204°C) | 20–25 minutes |
| Tenders Or Strips | 400°F (204°C) | 8–10 minutes |
| Nuggets Or Bites | 400°F (204°C) | 8–12 minutes |
*Times assume raw chicken, a preheated air fryer, pieces in a single layer, and a flip or shake halfway through. Always cook until the thickest part reaches 165°F (74°C).
Think of these minutes as a starting map. If your pieces are larger than average, very crowded, or very cold from the fridge, you may need a few extra minutes. A compact air fryer with a tight basket can cook faster than a large, roomy drawer, so once you know your model, you can tune these times for your kitchen.
Air Fryer Chicken Cooking Times By Cut
Boneless Chicken Breasts
Standard Breasts (6–8 Ounces)
Set the air fryer to 375°F (190°C). Pat the breasts dry, add oil and seasoning, and place them in a single layer. Cook for 6–8 minutes, flip, then cook another 6–8 minutes. Start checking the thickest spot with an instant-read thermometer at the 12-minute mark. Pull the chicken when it reaches 165°F (74°C) and let it rest for 3–5 minutes so the juices settle.
Thin Cutlets Or Filets
Thin, pounded, or sliced breasts can dry out fast. Keep the temperature at 375°F, but shorten the window to 4–6 minutes per side. Many cutlets will be done in 8–10 minutes total. A quick temperature check is the safest way to avoid dry meat while still staying past the 165°F mark.
Chicken Thighs And Drumsticks
Dark meat handles air fryer heat well and stays tender even with a few extra minutes. For boneless thighs, 380°F (193°C) for 8–10 minutes, then another 8–10 minutes after flipping, usually gives golden edges and juicy centers. Bone-in thighs need a bit more time, closer to 22–28 minutes total at the same temperature.
Drumsticks like a slightly hotter setting, around 390°F (199°C). Place them with space between each piece. Cook for 10–12 minutes, flip, then cook another 8–10 minutes. The thickest part beside the bone should hit 165°F and the juices should run clear, but color alone is not a safe test.
Wings And Party Pieces
Wings, flats, and drumettes are perfect for the intense air flow inside an air fryer. Set the temperature to 400°F (204°C). Toss wings in a light coating of oil and seasoning, then cook for 10–12 minutes, shake or flip, and cook another 10–13 minutes. Many home cooks like to push wings a little past 165°F for extra crisp skin; you can safely reach 175–180°F in wings because the small size still keeps the meat moist.
If you add a thick sauce, air fry the wings plain first. Toss them in sauce near the end and return them to the basket for 2–4 minutes so the glaze sticks without burning.
Tenders, Nuggets, And Popcorn Chicken
Small pieces cook fast and can swing from perfect to dry in a short span. For raw, unbreaded tenders, 400°F for 4–5 minutes per side works well. For breaded tenders or homemade nuggets, keep the same temperature but budget 8–12 minutes total, checking near the lower end for small pieces.
Frozen fully cooked nuggets usually air fry at 360–400°F for 8–12 minutes, depending on brand and size. These products are precooked, yet you still want steam and bubbling edges so the center heats through. Check the package and use the air fryer as a powerful reheat tool while still aiming for hot, steaming centers.
Safe Internal Temperature And Food Safety
The single most reliable way to decide how long to cook chicken in an air fryer is temperature, not color. The U.S. Department of Agriculture lists 165°F (74°C) as the safe minimum internal temperature for all chicken cuts, including breasts, thighs, wings, and ground meat. You can see this clearly on their official safe minimum internal temperature chart.
Use a thin probe thermometer and slide it into the thickest part of the meat, staying away from bones. Check more than one piece if your basket holds a mix of sizes. Once the reading reaches 165°F, you can stop the air fryer. Carryover heat during the short rest will even out the temperature inside the meat.
Food safety agencies also share guidance tailored to air fryers. The USDA’s page on air fryers and food safety reminds home cooks that some raw stuffed breaded chicken products are not suited to air fryers at all and should be cooked exactly as the package directs. When in doubt, follow those instructions and confirm the center with a thermometer.
Fresh, Frozen, And Bone-In Adjustments
Cook time changes once you move away from a plain, fresh, boneless piece. Frozen chicken, bone-in cuts, and very thick portions all need extra minutes. The next table shows simple adjustment rules you can combine with the base times from the first chart.
| Starting Point | Adjustment | Example Time Change |
|---|---|---|
| Frozen Boneless Breasts | Add 5–10 minutes | From 12–16 to 17–24 minutes |
| Frozen Thighs Or Drumsticks | Add 8–12 minutes | From 18–22 to 26–34 minutes |
| Very Thick Breasts (>8 oz) | Add 3–5 minutes | From 12–16 to 15–21 minutes |
| Bone-In Vs Boneless | Add 4–6 minutes | Boneless thighs 16–20, bone-in 22–28 |
| Crowded Basket | Add 3–6 minutes | Time depends on how tight the layer is |
| Sugary Marinade Or Glaze | Drop temp by 10–15°F | Cook a bit longer to avoid burning |
| Raw Stuffed Breaded Products | Use oven and package time | Not recommended for air fryer |
Frozen chicken benefits from a brief thaw in the microwave if the pieces are stuck together. Even a couple of minutes on a defrost setting can help you separate the meat, lay it in a single layer, and get more even results. Keep an eye on surface browning and be ready to flip or rotate pieces that color faster than the rest.
Seasoning, Breading, And Marinades
Air fryers brown the outer layer of chicken quickly, so seasoning sticks best when the surface is dry. Pat the meat with paper towels, then add a light coating of oil before any spice rub. This helps salt and spices cling while also promoting even color.
Breaded chicken, whether homemade or store-bought, needs space. Too many pieces can steam instead of crisp. Spray or brush the breading with a bit of oil, preheat the air fryer, then cook at 375–400°F. Flip once and check early; crumbs that look pale can darken fast near the end.
Marinades add flavor but can change timing slightly. Thick yogurt or buttermilk coatings keep the surface cooler, so plan for a few extra minutes. Sugary glazes burn easily, so use a slightly lower temperature and brush them on near the end rather than at the start.
Step-By-Step Method For Reliable Air Fryer Chicken
If you want one simple routine you can repeat with almost any cut, use this short checklist and match the time to the tables above.
- Cut And Portion. Trim extra fat, and choose pieces close in size so they cook at a similar pace.
- Dry The Surface. Pat the chicken dry to avoid steaming and to help oil and seasoning stick.
- Season And Oil. Add a light coating of oil and your seasoning or marinade of choice.
- Preheat The Air Fryer. Run it for 3–5 minutes at your target cooking temperature.
- Arrange In A Single Layer. Leave gaps so hot air can move around each piece.
- Cook, Then Flip Or Shake. Set the timer for the lower end of the range, flip halfway, and add a few minutes if needed.
- Check Temperature. Test the thickest part of the largest piece; once it reaches 165°F (74°C), rest the chicken briefly and serve.
Troubleshooting Dry Or Undercooked Air Fryer Chicken
Chicken Is Brown Outside But Pink Inside
This usually means the temperature is too high or the pieces are very thick. Drop the heat by 10–15°F and cook a bit longer. For large breasts or bone-in thighs, move the chicken to the edges of the basket so hot air can reach the center better, and keep checking the internal temperature.
Chicken Is Cooked But Dry
Dry meat points to overcooking or very lean cuts. For boneless breasts, stay near the lower end of the time range, pull the chicken as soon as it reaches 165°F, and rest it before slicing. Marinating in yogurt, buttermilk, or a simple brine can help keep moisture in the meat on the next batch.
Breading Is Pale Or Soggy
A pale crust often comes from overcrowding or skipping oil. Spread pieces out, spray or brush the breading with a small amount of oil, and give the chicken a few extra minutes at the end of cooking. A short preheat also helps the crumbs crisp faster.
Basket Smokes Or Smells Strong
Leftover fat and crumbs collect under the basket and can smoke during the next cook. Let the air fryer cool, then wash the basket, tray, and any removable parts with warm soapy water. Wiping the heating area gently according to your manual keeps odors down and prevents burnt residue from affecting flavor.
Quick Reference Takeaways For Air Fryer Chicken
For most home cooks, the sweet spot for air fried chicken lives between 360°F and 400°F, with 10–25 minutes on the timer, depending on cut and size. Breasts and tenders land on the shorter side, while bone-in thighs and drumsticks land higher on the range. Frozen chicken and crowded baskets always need extra time.
As long as you lean on a thermometer and aim for 165°F in the thickest part, you can adjust minutes and temperature to match your air fryer, your favorite cuts, and your preferred level of browning. Use the charts above as your base, then fine-tune over a few meals until air fryer chicken turns out the way you like it every time.