Zubereitung

1. 1

   Rinse the chicken breast fillets in cold water, pat them dry and press the thick ends flat so that all the pieces are the same thickness and cook evenly.

2. 2

   Rub the fillets with the rapeseed oil and season them all over with the salt, pepper, sweet paprika and dried thyme.

3. 3

   Preheat the airfryer to 180 °C.

4. 4

   Lay the fillets in the basket in a single layer with space between them and do not stack anything; cook larger quantities in two batches. Cook at 180 °C.

5. 5

   Turn the fillets and finish cooking at 180 °C until the core temperature reaches 75 °C and the juices run clear.

6. 6

   Take the fillets out of the basket and leave them to cool completely, uncovered, on a rack. Never put warm meat into the fridge covered up, as it stays lukewarm for far too long under a lid.

7. 7

   Only slice the meat into strips once it is cold, then cover it, keep it in the fridge and use it within three days. When reheating, it must reach 70 °C all the way through again.