Best Damn Air Fryer Chicken Fajitas

Keys to Nailing This Recipe

This one’s hard to mess up, but these three things keep the chicken tender and give the peppers a little color.

1. Slice the chicken thin — Aim for ¼-inch strips. Thin strips cook through quickly and stay juicy, while thick ones get tough outside before the middle is done.
2. Don’t crowd the basket — This recipe fills a 5.8-quart basket. In a smaller air fryer, cook it in two batches so everything browns instead of steaming.
3. Start checking at 15 minutes — Thin breast strips dry out fast. Pull them as soon as the thickest piece reaches 165°F.

Homemade Fajita Seasoning

This is a very simple homemade fajita seasoning made with spices you probably already have on hand: chili powder, cumin, onion powder, garlic powder, paprika, cayenne pepper, salt, and a pinch of sugar. The sugar caramelizes in the air fryer and adds to the beautiful color of the finished fajitas.

The ¼ teaspoon of cayenne gives it just a slight kick without being overpowering. Double it if you like more heat, or leave it out if you’re cooking for anyone who’s sensitive to spice.

✦ Swap in a store-bought packet if you’d like: One standard fajita seasoning packet (about 1 ounce) replaces the homemade blend. Skip the teaspoon of salt, since packets tend to run salty, and skip any water the packet calls for. Just toss it with the oil the same way.

How to Make Air Fryer Chicken Fajitas

My air fryer has been one of the best kitchen appliances I’ve ever owned, and fajitas are one of my favorite things to make in it. The rapid convection heat cooks the chicken quickly and browns the peppers and onion at the same time.

1. Slice the Chicken and Vegetables

We start with 1 lb of good quality boneless, skinless chicken breast. I like to use the smaller ones that are about ¼ lb each, since they cook up more tender and are easier to work with. 

For larger breasts, lay them flat on a cutting board and slice them in half horizontally first. Then cut the chicken into strips about ¼ inch thick.

For the vegetables, we’ll use one green bell pepper, one red bell pepper, and half an onion. Of course, these are no hard and fast rules. Yellow peppers, orange peppers… they’re all welcome to join in on the fun. Slice the peppers into strips. Then cut the onion in half, place it flat side down, and slice it from top to bottom.

Try to keep the vegetable strips close to the same thickness as the chicken so everything finishes at the same time. If you really like onion, go ahead and use a whole one.

2. Toss with Oil and Seasoning

Whisk the seasoning together in a small dish. Place the chicken, peppers, and onion in a large bowl and toss with vegetable oil. Then sprinkle in the seasoning and toss it well to get everything good and coated.

✦ Add the oil first, then the seasoning. The oil gives the spices something to stick to, so they coat evenly instead of clumping in spots.

3. Air Fry at 380°F, Tossing as It Cooks

Preheat the air fryer at 380°F for 5 minutes. 

Add everything to the basket or tray and air fry for 15 to 18 minutes, giving it a good toss every few minutes. The pieces on top brown faster than the ones underneath, so tossing helps everything cook evenly.

This recipe was made in a 5.8-quart basket-style air fryer, but it works in tray-style air fryers too. If you’re cooking a double batch for a crowd, cook it in two rounds and keep the first batch warm in a 200°F oven, loosely covered with foil.

✦ Go to 400°F for more browning. The peppers pick up more browned edges and the chicken cooks a little faster, so start checking around 12 minutes. At 375°F, plan on a few extra minutes.

✦ Skip the last toss for a restaurant-style finish. Letting everything sit for the final 2 to 3 minutes gives the peppers and onion a little more char.

4. Check That the Chicken Is Done

The fajitas are done when the thickest piece of chicken reaches 165°F on an instant-read thermometer. 

No thermometer? Cut into the thickest strip. It should be white all the way through with no pink, and the juices should run clear.

The peppers should be soft with a few browned edges, and the onion should be tender and starting to turn golden. If the chicken’s done but you want more color on the vegetables, pull the chicken out and give the vegetables another 2 to 3 minutes on their own.

5. Stir in the Basket Juices

When everything’s done, transfer it to a bowl and pour the juices from the bottom of the basket over the top. Give it a stir. Those juices hold a lot of the seasoning and help keep the chicken moist. 

Then… the fiesta begins!

What to Serve Alongside

Warm tortillas are a must. Flour or corn both work, so go with what you like. Once the fajitas come out, stack a few tortillas in the still-hot basket and heat them for 30 to 60 seconds. They come out soft and warm without drying out.

From there, top them with fresh cilantro, lime wedges, sliced avocado, sour cream, or shredded cheese. A scoop of rice and some beans on the side turn it into a full meal. If you’re making the street corn, air fry it first and keep it warm while the fajitas cook.

A few other pairings:

• Instant Pot Spanish Rice
• Instant Pot Refried Beans
• Air Fryer Street Corn
• Sweet and Chunky Mango Salsa

More Easy Mexican-Style Dinners

• Air Fryer Chipotle Chicken Breast
• Instant Pot Chicken Tacos
• Instant Pot Chicken Burrito Bowls
• Pork Tacos
• Instant Pot Chicken Tortilla Soup
• Fish Tacos with Lime Crema