A comparison of three common cooking methods for chicken breasts—air fryer, oven baking, and pan-frying—revealed a clear winner. The pan-fried chicken achieved a 9.5/10 rating, delivering the juiciest and most tender meat with a delicious golden-brown crust, though it left the pan severely burnt.
Testing the Methods
Senior Lifestyle Reporter Angela Patrone tested three chicken breast cooking techniques: air fryer, oven baking, and pan-frying. Each breast was brought to room temperature, coated in olive oil, and seasoned with Nando's Peri Peri Rub and Aromat. Cooking times varied due to the larger-than-average size of the breasts.
Air Fryer Results
The air fryer method cooked the chicken at 200°C for 20 minutes without preheating. The result was evenly cooked, juicy chicken with a pleasant consistent colour. However, the limited capacity of the air fryer makes it challenging to cook more than two breasts at once. After resting for five minutes, the internal temperature reached 74°C. Rating: 8.5/10.
Oven Baking Results
Oven baking at 200°C Fan took 30 minutes total. The steady heat produced moist and tender meat, but the chicken lacked colour and had limited visual appeal, making it less suitable as a centrepiece. It remains a good option for meal prepping. Rating: 7.5/10.
Pan-Frying Results
Pan-frying involved searing the chicken on high heat, then cooking covered with a lid for two minutes per side, followed by five minutes with added water on medium-low heat. The direct heat created a golden-brown crust, but the exterior became slightly overdone before the centre reached the proper temperature. The meat was the most tender and juicy of all methods, but the pan required substantial scrubbing. Rating: 9.5/10.
