Air Fryer Hunter’s Chicken

This air fryer version of Hunter's Chicken ensures crispy bacon and juicy chicken by using rapid convection heat to render fat and seal juices, finishing with a melted cheddar and barbecue glaze.

Ingredients

• 4 boneless, skinless chicken breasts (approx. 150g–175g / 5–6 oz each), trimmed of excess fat
• 8 rashers smoked streaky bacon (2 rashers per chicken breast)
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp onion powder
• 1/2 tsp freshly cracked black pepper
• 1/4 tsp sea salt
• 120 ml (1/2 cup) thick barbecue sauce (smoky or hickory blend)
• 120 g (1 generous cup) mature cheddar cheese, freshly grated
• 1 tbsp fresh chives or flat-leaf parsley, finely minced (for garnish)

Instructions

1. Pound the thickest end of each chicken breast with a meat mallet or rolling pin until the entire breast reaches an even thickness of about 2 cm (3/4 inch).
2. Pat the chicken dry, brush with olive oil, and sprinkle evenly with a blend of garlic powder, smoked paprika, onion powder, black pepper, and sea salt.
3. Wrap two rashers of bacon snugly around each breast at a slight diagonal angle, tucking the ends underneath to secure them.
4. Preheat the air fryer to 180°C (360°F) for 3 minutes. Place the bacon-wrapped breasts in a single layer, seam-side down, leaving space for air circulation.
5. Air fry at 180°C (360°F) for 14 to 16 minutes, turning carefully with tongs at the 9-minute mark.
6. Spoon 2 tablespoons of barbecue sauce over each breast and pile 30g (1/4 cup) of grated cheddar cheese on top, pressing down slightly.
7. Increase the air fryer temperature to 200°C (400°F) and cook for an additional 2 to 3 minutes until the cheese is melted and golden and the bacon is crisp.
8. Check that the internal temperature reaches at least 74°C (165°F), then transfer to a warm board and rest for 5 minutes.

Notes

Do not overcrowd the basket to ensure proper airflow for crisp bacon. Grate cheese fresh to avoid anti-caking agents that hinder melting. Secure loose bacon with soaked toothpicks if necessary. Larger breasts (220g/8 oz+) require 18–20 minutes at 180°C before adding toppings. Reheat leftovers at 165°C (330°F) for 5–7 minutes.