I developed a no-nonsense system that guarantees I always have high-quality, ready-to-cook chicken on hand—without paying extra for convenience. After some trial and error, this is the approach that works best for me: prep once, eat for days. I only have to mess with raw chicken on day one, and from there, everything cooks fast in the air fryer with minimal cleanup. It’s simple, affordable, and actually tastes great.

Whether I’m making tacos, tossing it in pasta, or serving it as a standalone entrée with grated parmesan, this chicken always holds up.

Step 1: Buy Bulk Chicken Breasts

I grab a big pack from Sam’s Club, usually around $2.89/lb. If I’m lucky, I’ll get the 5+ lb tray for a full week of meals. Big Box stores are always a cheap way to grab bulk chicken but always check for promotions at your local grocery store.

Step 2: Halve and Season

I slice each chicken breast in half for more even cooking. Then I toss the following in a mixing bowl:

• Halved chicken breasts
• Olive oil (just enough to lightly coat each one)
• Seasonings
  • Cornstarch
  • Paprika
  • Chili powder
  • Garlic powder
  • Cayenne
  • Salt & pepper

Step 3: Portion and Vacuum Seal

I portion the seasoned chicken into single or double servings, vacuum seal each, and with my label maker I mark:

• What it is
• Reheat method
• “Sealed” and “Best By” placeholders

Each portion goes into the fridge to marinate overnight and be ready for air frying later in the week.

Step 4: Cook in the Air Fryer

While you can cook from frozen by thawing the vacuum-sealed pouch in the microwave for 1–2 minutes, the ideal method is to let it thaw in the fridge overnight. You’ll get better texture, more even cooking, and less moisture loss.

Here’s how I do both:

From Thawed (Best Method)

AF 360° 15 FH B1
(Air Fryer – 360°F for 15 minutes, flip halfway, Broil 1 minute)

From Frozen (Quick Option)

Microwave sealed pouch for 90 seconds
Then air fry at 375° for 10–12 minutes, flipping halfway

Either way, the result is juicy, flavorful chicken that works in anything—and tastes like you actually tried.

Gear used in this post: