Air Fryer Shredded Chicken
Air fryer shredded chicken is just what you need to make meal prep even easier! Seasoned boneless chicken breasts cooked in the air fryer until juicy with crispy edges, then shredded for tacos, salads, sandwiches, and casseroles. Just think how easy weekday dinners are going to be now! Ready in 25 minutes, makes 2-3 cups shredded chicken using simple pantry spices.
Have I told you how much I love my air fryer? I’ve had a few different ones and I can honestly say that the one I have now is the best. Probably because of the size.
My first two were the ones with the basket, but Brooks bought the most recent one from Costco (which he loves) and it’s a larger one that has racks in it.
In the last 2 years, I think I have only used my ACTUAL oven 6-7 times. We’re empty nesters now, so that makes a difference, but I use it for everything!
And with both of us working from home. meal prepping for lunches has become an art form. Having delicious cooked chicken, ready to go in the fridge, is a life-saver!
The ways to use it are endless! I love that I can have whatever I’m craving (tacos, salad, sliders, etc) and it’s ready to go. I even add some to the pan when I make eggs for breakfast. What will you make with it?
Related Recipes
- Pulled BBQ Chicken – Slow cooker with tangy sauce
- Chicken Bacon Ranch Pinwheels – Tortilla roll-ups, party perfect
- Buffalo Chicken Dip – Hot cheesy game day favorite
- Creamy Chicken Noodle Casserole – Comforting baked pasta
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Chicken Breasts – Use boneless, skinless chicken breasts. You can also use chicken thighs but adjust the cook time.
- Smoked Paprika – Adds a subtle smoky flavor. Regular paprika works too if you prefer. It also helps to give the chicken a toasty brown color.
- Garlic Powder – You can swap for onion powder or use both.
- Olive Oil – Light coating helps seasonings stick and creates crispy edges.
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How To Make Air Fryer Shredded Chicken
- Preheat air fryer to 360°F for 3-5 minutes. Brush the basket with oil to prevent sticking. Pat chicken breasts dry with paper towels. Brush or rub olive oil evenly over both sides.
- Mix smoked paprika, garlic powder, salt, and black pepper in a small bowl. Sprinkle the spice mixture evenly over both sides of the chicken.
- Place chicken in a single layer in the air fryer basket. Don’t overcrowd. Leave space between the chicken pieces. Cook for 12-15 minutes, flipping halfway through, until internal temperature reaches 165°F.
- Transfer chicken to a bowl and let rest for 5 minutes. Shred using two forks, a hand mixer, or your hands (wear gloves!).
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage & Reheating
Refrigerator: Cool completely and store in an airtight container for 3-4 days.
Freezer: Freeze in airtight containers or freezer bags for 2-3 months. Label with the date.
Reheating: Reheating in the microwave can make your chicken a little tough. Especially in such small pieces. I recommend using a pan on the stovetop or the air fryer. Add a splash of chicken broth if you need to.
Thawing: Thaw frozen chicken overnight in the refrigerator before reheating.
Meal Prep: Portion into individual containers for grab-and-go lunches all week.
Variations
- Mexican Seasoning: Use taco seasoning instead of smoked paprika and garlic powder for taco-ready chicken.
- Italian Style: Season with Italian seasoning, garlic powder, and Parmesan cheese.
- BBQ Chicken: Brush with BBQ sauce during the last 2 minutes of cooking.
- Buffalo Chicken: Toss shredded chicken with buffalo sauce after cooking.
- Asian-Inspired: Use soy sauce, ginger, and garlic powder for stir-fry chicken.
- Lemon Herb: Add lemon zest and dried herbs like thyme or rosemary.
Ways to Use Shredded Chicken
- Tacos & Quesadillas – Add taco seasoning and serve with toppings
- Chicken Salad – Mix with mayo, celery, and grapes
- Sandwiches & Sliders – Pile on buns with your favorite toppings
- Soups & Casseroles – Add to chicken noodle soup or casseroles
- Salads – Top green salads with warm shredded chicken
- Enchiladas – Roll in tortillas with cheese and sauce
- Chicken Pot Pie – Perfect filling for pot pie
- Nachos – Layer over tortilla chips with cheese
Frequently Asked Questions
It’s best to use thawed chicken for even cooking. You can cook from frozen but it takes longer and tends to dry out.
Yes! Shred leftover rotisserie chicken and toss in the air fryer at 375°F for a few minutes to warm and crisp up.
Use two forks while it’s still warm, a stand mixer with paddle attachment for large batches, or wear gloves and use your hands. I prefer to use my hands so I can feel any larger pieces of chicken that I missed.
Yes! Use your favorite marinade for extra flavor. Pat dry before seasoning and cooking.
Yes! Cook chicken on low for 6-8 hours or high for 3-4 hours, then shred. You won’t get the crispy edges but you can toss it in the air fryer to get them.
It’s possible that you overcooked it. Use a meat thermometer to check for 165°F. Let it rest before shredding so juices redistribute.
Yes! Boneless, skinless thighs work great. Adjust cook time since they’re smaller and might not take as long.
Recipe Tips & Tricks
- Preheat the air fryer so chicken cooks evenly and gets crispy edges.
- Pat the chicken completely dry before oiling. Wet chicken won’t get crispy.
- Coat evenly with oil and seasoning on both sides for best flavor.
- Don’t overcrowd the basket. Cook in batches if needed for even cooking.
- Flip halfway through so both sides brown evenly.
- Use a meat thermometer to check for 165°F internal temperature.
- Let chicken rest 5 minutes before shredding so juices reabsorb.
- Shred while still warm – it’s much easier than when cold.
- Use a hand mixer for large batches. Way faster than two forks!
- Add a splash of chicken broth when reheating if it seems dry.
This air fryer shredded chicken recipe is perfect for meal prep! Make a batch and use it all week for quick dinners and lunches.
If you love this recipe as much as I do, please leave us a ⭐️⭐️⭐️⭐️⭐️ five-star review in the comment section below. Thanks!
Air Fryer Shredded Chicken Recipe
Ingredients
- 2 chicken breasts roughly 1 pound, room temperature
- 2 teaspoons olive oil
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- pinch black pepper
Instructions
- Pat the chicken dry with paper towels. Brush both sides of the chicken breasts with olive oil or spray with cooking spray.
- In a small mixing bowl, combine smoked paprika, garlic powder, onion powder, salt, and pepper.
- Sprinkle the spice mixture evenly over both sides of the chicken breasts.
- Preheat the air fryer to 360°F (180°C) for 3-5 minutes, and then brush the air fryer basket with oil or spray it with cooking spray to prevent sticking.
- Place the seasoned chicken breasts in a single layer in the air fryer basket.
- Cook the chicken for 12-15 minutes at 360°F (180°C), flipping halfway through, until they reach an internal temperature of 165°F (74°C).
- Once the chicken is cooked, transfer it to a cutting board or mixing bowl and let them cool for about 5 minutes.
- Using two forks or a hand mixer, shred the tender chicken into small, bite-sized shreds.
Notes
- Preheat the air fryer so chicken cooks evenly and gets crispy edges.
- Pat the chicken completely dry before oiling. Wet chicken won’t get crispy.
- Coat evenly with oil and seasoning on both sides for best flavor.
- Don’t overcrowd the basket. Cook in batches if needed for even cooking.
- Flip halfway through so both sides brown evenly.
- Use a meat thermometer to check for 165°F internal temperature.
- Let chicken rest 5 minutes before shredding so juices reabsorb.
- Shred while still warm – it’s much easier than when cold.
- Use a hand mixer for large batches. Way faster than two forks!
- Add a splash of chicken broth when reheating if it seems dry.
Nutrition
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