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Air Fryer Keto Chicken Breast Slices (5-Day Batch Cook)

Thin-sliced chicken breast marinated with mayo for moisture and a smoky spice blend, air fried in batches for a week of grab-and-go keto protein.
Print Recipe
Prep Time 15 minutes
Cook Time 24 minutes
Total Time 39 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5-3 lb chicken breasts sliced 1/2-inch thick
  • 2 tbsp mayonnaise
  • 2 tbsp avocado oil
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 2 tsp smoked paprika
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1/2 tsp cayenne or chili powder optional

Equipment

  • Air fryer
  • Mixing bowl
  • Meat thermometer
  • Storage containers

Method
 

  1. Toss the sliced chicken with the mayo, oil, and all the seasonings. Rest 15 minutes, or refrigerate up to overnight.
  2. Preheat the air fryer for 3 minutes and lightly spray the basket.
  3. Lay the slices in a single layer, no piling, and cook 8 to 10 minutes per batch, flipping halfway, to 160°F.
  4. Rest 5 minutes. Cool fully, then portion into containers for up to 5 days.

Notes

Mayo locks in moisture — it is the difference between juicy slices on day 3 and dry ones.
Pull at 160°F: carryover takes it to 165°F, and reheating will cook it further.
Use it across the week: salads, wraps, zoodle bowls, buffalo lettuce cups.