Chicken breast in the Ninja Crispi

This lean cut can easily turn into leather under hot air if you don’t take a few precautions. The Ninja Crispi chicken breast requires a little attention and, above all, a quick stint in a marinade.

In my 1.4 L container, I fit two portions that I monitor through the glass. It’s a habit I kept from my catering days: a thin layer of fat to insulate the meat and a check with a thermometer to ensure the inside is cooked just right.

Chicken breast in the Ninja Crispi

Recipe by Marion LundCourse: Main dishCuisine: FrenchDifficulty: Easy

Servings

2-4

people

Prep

10

minutes

Cook

26

minutes

Total time

36

minutes

A quick prep to keep chicken fillets succulent, protected by a film of flavoured oil and cooked without overdoing it.

Ingredients

• 2 chicken breasts (about 200 g each)

• 1 tbsp olive oil

• 1 tsp mild paprika

• 1 tsp Herbes de Provence

• Salt and freshly ground pepper

Instructions

• Place the crisper plate at the bottom of the container (1.4 L for 2 breasts). This allows air to circulate freely under the meat, preventing it from steaming.
• Mix the olive oil, paprika, Herbes de Provence, salt, and pepper in a small bowl. Generously coat all sides of the fillets. Their surface should be shiny and well-coloured.
• Place the meat on the plate, spaced out. Position the PowerPod. Select Air Fry, 22 to 25 minutes, and press START (or 23 to 26 minutes for 4 breasts in the 3.8 L, with the adapter). On a Crispi Pro or Pro 5 modes (2.3 L container): Air Fry at 180 °C, 20 to 24 minutes.
• Halfway through the cooking time, lift the PowerPod and turn the pieces over with tongs. The top will just be starting to brown. Replace the unit and press START.
• At the end of the cycle, check the meat. The surface is golden and the core temperature is 75 °C on your thermometer.

Tandoori-style chicken breasts

Change the flavours by using 1 tbsp of neutral oil, 1 tbsp of plain yoghurt, and 2 tsp of tandoori spices. The yoghurt provides an extra layer to insulate the meat while it cooks.

Settings based on the size of your dish

Heat circulation determines the final result. Without the bottom plate, your fillets will sit in their own juices, completely ruining the intended effect. The setting will then depend on your equipment and how many people you are feeding.

• Crispi with 1.4 L container: for two 200 g pieces, allow for 22 to 25 minutes.
• Crispi with 3.8 L container: for four portions, the cycle requires 23 to 26 minutes.
• Crispi Pro and Pro 5 modes (2.3 L container, 3 to 4 breasts): Air Fry at 180 °C, 20 to 24 minutes. For 4 to 5 breasts in the 5.7 L container: 190 °C, 25 to 30 minutes.
• DualZone: Air Fry at 200 °C, 15 to 18 minutes for 2 breasts of 175 g per 3.8 L container, turning them halfway through cooking.

The standard Crispi is only set by time. Extend the cycle by two or three minutes if you are preparing exceptionally thick pieces.

Browning and protecting the meat

Placing raw meat under forced air results in a tough piece. The oil film is not optional: it acts as a shield against surface drying and allows the herbs to adhere.

You can monitor this browning through the glass. The quick marinade takes on a lovely dark hue but does not burn. Halfway through the programme, lift the unit and turn the pieces over. This action ensures even heat exposure on both sides.

Avoid cutting into the meat to check if it’s done: the juices will escape. Inserting a cooking thermometer into the centre of the fillet gives you a reliable reading. At 75 °C, the poultry is ready and safe, while retaining its tenderness.

Meal prepping and reheating

Cooking in advance for work often leads to using the 3.8 L container to prepare four portions at once. The glass bottom can go straight into the fridge once the meal is finished.

Before covering the dish, cooling is crucial. Covering still-warm poultry generates condensation that makes the marinade soggy. Let the temperature drop completely.

Reheating leftovers is the last step where you risk ending up with dry meat. Slice the breast to ensure even heat distribution and use the Recrisp mode for 5 to 8 minutes. This short programme restores a bit of crispness to the surface without overcooking the inside.

Don’t discard the juices at the bottom of the dish. This concentrated liquid goes very well with a portion of green vegetables or can be added to your sauce base.

What do you serve with these marinated chicken pieces?

Frequently asked questions

Can I cook larger chicken breasts (300 g)?

Yes, but you will need to extend the cooking time by a few minutes. Use a thermometer and stop the process once it reaches 75 °C at the centre.

Should I score the breasts before cooking?

No, this cuts the meat and lets the juices evaporate. Keep the fillets whole.

Can I prepare the marinade in advance?

Yes, coat the pieces and keep them in the closed glass container in the fridge. Remove the lid and start the cooking process when you’re ready to eat.