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Bacon Ranch Air Fryer Keto Chicken Breast

Chicken cutlets coated in a mayo-ranch rub, wrapped in bacon, and air fried until the bacon crisps and the chicken stays juicy.
Print Recipe
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large chicken breasts about 1.5 lb, halved lengthwise into 4 cutlets
  • 1.5 tbsp ranch seasoning no added sugar
  • 2 tbsp mayonnaise
  • 4-6 slices bacon thin or regular cut, not thick
  • 1 tbsp avocado or olive oil
  • smoked paprika and black pepper optional
  • chopped chives and lemon to garnish

Equipment

  • Air fryer
  • Small bowl
  • Meat thermometer
  • Paper towels

Method
 

  1. Pat the cutlets dry. Stir the mayo, ranch seasoning, and oil into a paste and rub it all over the chicken.
  2. Wrap each cutlet in 2 to 3 slices of bacon, overlapping slightly and tucking the ends under.
  3. Preheat the air fryer to 375°F (190°C) and lightly oil the basket.
  4. Cook with space between pieces, 6 to 8 minutes per side, until the bacon is crisp and the chicken reads 165°F.
  5. Rest 3 minutes, then scatter chives and squeeze lemon over.

Notes

Thin or regular bacon, not thick-cut: thick bacon won't crisp before the chicken overcooks.
Space the pieces so the bacon crisps instead of steaming.
No bacon? Skip it, add a sprinkle of Parmesan and a teaspoon of oil for crisp edges.