Partially freeze the chicken. Place chicken breasts on a plate and freeze for 45–60 minutes. This firms them up so you can slice thin, even pieces without shredding.

Make the marinade. In a bowl, combine 1/3 cup low-sodium soy sauce, 1 tablespoon Worcestershire, 1 teaspoon liquid smoke, 1 tablespoon brown sugar, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon black pepper, a pinch of red pepper flakes (optional), and 1 teaspoon apple cider vinegar. Add 1 teaspoon olive oil if you want a slightly richer mouthfeel.

Slice the chicken. Using a sharp knife, slice against the grain into strips about 1/8–1/4 inch thick. Thinner slices dry faster and give a chewier bite. Try to keep them uniform for even results.

Marinate. Add the strips to the marinade. Toss to coat well. Press out air and seal the bag (or cover the dish). Refrigerate for at least 4 hours, ideally overnight, for deep flavor.

Prep the air fryer. Remove the chicken from the fridge 15 minutes before cooking. Preheat your air fryer to 180–190°F (82–88°C) if it has a dehydrate or low-temp setting. If your air fryer’s lowest setting is 200°F (93°C), that works—just watch closely. Lightly spray the basket or use a perforated liner.

Blot the strips. Lift chicken from the marinade, letting excess drip off. Pat each strip with paper towels to remove surface moisture. This speeds drying and improves texture.

Arrange in a single layer. Lay strips in the basket without overlap. Airflow is crucial. Work in batches if needed.

Dry low and slow. Air fry for 2.5–4 hours, flipping every 45–60 minutes. Time varies by thickness, air fryer model, and humidity. If using 200°F, start checking at 2 hours.

Test for doneness. Jerky should be dry to the touch, darkened, and flexible, not brittle. Bend a strip: it should crack slightly on the surface but not snap in half. If it feels moist or spongy in the center, keep going.

Optional safety step. To ensure food safety, you can bring strips to a brief internal temp of 165°F (74°C) at the start or end of drying. One method: air fry at 300°F (150°C) for 3–4 minutes before lowering the temp to dehydrate. Then proceed with low-temp drying.

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

Condition before storing. Place cooled jerky in a loosely covered container or paper bag for 24 hours at room temp, shaking once or twice. If any pieces sweat or show moisture droplets, dry them a bit longer.