Hi SWR,

Absolutely, it’s a great question. So let’s delve into the science behind it.

Yes, the chicken can still be cooked directly from frozen in an air fryer without drying out excessively.

While it’s true that the external parts of the chicken breast might receive more heat initially, the thermal conductivity of frozen chicken is relatively low, which slows down the heat transfer to the center.

This indicates that by the time the center of the chicken is fully cooked, the outer parts would also have had time to gradually heat and cook without becoming overly dry. In fact, if done right, the exterior is nice and crisp. This slower heat transfer essentially allows the chicken to defrost first, then cook, even though it might seem like it’s happening all at once.

That said, every Air Fryer is different, and results may vary. Cooking times can be influenced by many factors such as the size of the chicken breast, the exact temperature of the Air Fryer.

It’s always a good idea to check the internal temperature with a meat thermometer to ensure it’s reached 165°F (74°C), and that there’s no pinkness left in the middle.

Best,
Sarah
Cooking Frog

Intriguing recipe! I see it being useful for something like an emergency dinner when I have nothing prepped and the chicken hasn’t been thawed!

I wonder if the same technique would work for a conventional oven?

Also, since the chicken has to defrost before it cooks, I imagine the outsides of the breast would get a lot more heat than the center. Any hint of dryness around the outside of the chicken?

Cheers,
SWR