Partially freeze the chicken. Place chicken breasts in the freezer for 45–60 minutes. This firms them up and makes slicing easier. You want them cold, not rock solid.

Slice into thin strips. Using a sharp knife, slice the chicken against the grain into strips about 1/8 to 1/4 inch thick. Thinner slices dry faster and more evenly.

Mix the marinade. In a bowl, whisk soy (or tamari), Worcestershire, vinegar, honey, garlic powder, onion powder, smoked paprika, black pepper, and optional heat and liquid smoke.

Marinate. Add chicken strips to the marinade and toss to coat. Cover and refrigerate for at least 4 hours, ideally overnight for deeper flavor. Stir once halfway if you can.

Drain and pat dry. Remove chicken from the marinade and pat each strip dry with paper towels. Dry surfaces dehydrate better and won’t steam in the air fryer.

Preheat the air fryer. Set to 180–200°F (82–93°C), or the lowest setting your air fryer allows. Some models don’t go that low; if needed, set to 210–220°F and monitor closely.

Arrange the strips. Lightly spray the basket or use a perforated liner. Lay strips in a single layer with space between pieces. Do not overlap. Work in batches if needed.

Dry the chicken. Air fry for 2–3 hours total, flipping every 30–45 minutes. Timing varies by thickness and air fryer model. At lower temps, expect closer to 3 hours; at slightly higher temps, start checking around 90 minutes.

Check for doneness. Jerky is ready when it’s dry to the touch, firm, and bends without snapping. Tear a piece—there should be no visible moisture inside. If using a thermometer early in the cook, ensure the internal temp hits 165°F once, then you can continue dehydrating to desired dryness.

Cool completely. Place finished jerky on a rack to cool for 30–45 minutes. Cooling sets the texture and prevents condensation in storage.

Condition (optional but helpful). For even moisture, place cooled jerky loosely in a clean jar for 24 hours, shaking a couple of times. If condensation appears, return to the air fryer for 15–20 minutes.