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Crispy Air Fryer Bacon Wrapped Chicken Recipe

Crispy Air Fryer Bacon Wrapped Chicken

Juicy chicken breasts are coated with warm spices, wrapped in regular-cut bacon, and air-fried until the chicken is safely cooked and the bacon is crisp. Optional brown sugar adds extra browning and a light sweet glaze.
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Prep Time 10 minutes
Cook Time 16 minutes
Total Time 30 minutes
Servings: 2 servings
Ingredients Method Notes

Ingredients
  

Chicken and Bacon
  • 2 Boneless, skinless chicken breasts, about 6–8 ounces each
  • 4 slices Regular-cut bacon slices
Seasoning
  • 1 teaspoon Paprika
  • 1 teaspoon Garlic powder
  • 1/2 teaspoon Onion powder
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Black pepper
Optional Ingredients
  • 1 teaspoon Olive oil, for lightly coating the chicken if needed
  • 1 teaspoon Brown sugar, for extra browning and a slightly sweet glaze

Method
 

Step-by-Step
  1. Pat the chicken breasts dry. If they are very thick, pound them to an even thickness of about 3/4 inch so they cook evenly.
  2. Combine paprika, garlic powder, onion powder, kosher salt, and black pepper. Rub the seasoning over all sides of the chicken, using only a light coating of olive oil if needed.
  3. Wrap each chicken breast with two bacon slices, slightly overlapping the bacon. Place the bacon seam-side down and use toothpicks if necessary to hold it in place.
  4. Preheat the air fryer to 375°F for 3–5 minutes. Place the wrapped chicken in the basket in a single layer with space around each piece.
  5. Air-fry at 375°F for 16–22 minutes, turning carefully halfway through if the bacon needs more even browning. The chicken is ready when the thickest part reaches 165°F.
  6. Rest the chicken for 3–5 minutes before removing toothpicks and slicing. For crispier bacon, finish at 400°F for 2–3 minutes after the chicken reaches a safe temperature, watching closely.

Notes

Use regular-cut bacon instead of thick-cut bacon because it becomes crisp before the chicken overcooks. Do not judge doneness by bacon color; always use an instant-read thermometer at the thickest point. Monitor closely if using brown sugar because it can burn.