Can I use chicken thighs instead of breasts for chicken jerky?

Yes! Chicken thighs work wonderfully for jerky and often result in a slightly more tender product due to their higher fat content. Just be sure to trim visible fat before slicing and expect a slightly shorter shelf life.

How do I know when my chicken jerky is done?

Properly dried chicken jerky should bend and crack but not break completely. It shouldn't feel moist or show any signs of rawness when torn open. When in doubt, it's better to dry a little longer than to underdry.

Is homemade chicken jerky safe?

Yes, when prepared properly. The key safety factors are using the correct temperature (160°F minimum), ensuring uniform thin slices, and drying completely. Some recipes recommend pre-cooking the chicken to 165°F before dehydrating for extra safety.

Can I make chicken jerky in an air fryer?

Yes! Set your air fryer to its lowest temperature (usually around 180°F) and dry for about 2-3 hours, checking frequently. Place chicken in a single layer and consider using a rack insert for better air circulation.

How much chicken jerky does 2 pounds of raw chicken make?

Two pounds of raw chicken breast typically yields about 10-12 ounces of finished jerky. Remember that meat loses roughly 2/3 of its weight during the dehydration process.

Chicken Jerky Secrets: How to Make Your Own Healthy Snack Fast 2025

Chicken Jerky Secrets: How to Make Your Own Healthy Snack Fast

Print Recipe

Protein-packed, budget-friendly, and bursting with customizable flavor, this homemade chicken jerky is a healthy snack your whole family will crave.

Author: Harmony
Prep Time: 30 minutes
Cook Time: 4-6 hours (dehydrator) or 3-4 hours (oven)
Total Time: 10-30 hours (includes marinating)
Yield: 10-12 oz jerky 1x
Category: Snacks
Method: Dehydrating
Cuisine: American

Ingredients

Scale

2 pounds boneless, skinless chicken breasts
¼ cup low-sodium soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar (or honey)
1 tablespoon smoked paprika
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
½ teaspoon cayenne pepper (optional)
1 tablespoon apple cider vinegar

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Instructions

Partially freeze chicken for 1-2 hours, then slice against the grain into ⅛ to ¼-inch strips.
Mix all marinade ingredients in a bowl and whisk until sugar dissolves.
Add chicken to marinade, cover, and refrigerate for 6-24 hours.
Remove chicken, pat dry with paper towels, and discard marinade.
Arrange strips on dehydrator trays or oven rack with space between pieces.
Dry in dehydrator at 160°F for 4-6 hours or in oven at 175°F for 3-4 hours with door slightly ajar, until jerky bends and cracks without breaking.

Notes

Patting the chicken dry after marinating is crucial for food safety and drying efficiency. Cool completely before storing to prevent mold formation.

Nutrition

Serving Size: 1 oz (about 3-4 pieces)
Calories: 70
Sugar: 1g
Sodium: 280mg
Fat: 1.5g
Saturated Fat: 0.5g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 13g
Cholesterol: 30mg

Find it online: https://harmonymeal.com/chicken-jerky/