Let’s be real—dog treats at the store are expensive. And mysterious. What’s actually in them? Who knows. But here’s the good news: this chicken jerky recipe is cleaner, cheaper, and ridiculously easy to make.
With one ingredient and about 10 minutes of prep, these high-protein, low-effort treats will have tails wagging like crazy. Especially great for picky pups, dogs with food sensitivities, or anyone wanting to skip the weird preservatives in store-bought stuff.
Heads up—once the dog tries these, there’s no going back.
What You’ll Need
- 1 boneless, skinless chicken breast
- Olive oil spray (optional)
Pro Tips
- Partially freeze the chicken before slicing Throw it in the freezer for 60–90 minutes until firm but not frozen solid. Makes it way easier to slice thinly without the pieces turning into a shredded mess.
- Cut with the grain for a tougher, chewy texture Slicing with the grain = chewier jerky. Great for bigger dogs who like a longer-lasting snack. Slice against the grain for a softer texture that’s easier to break up for training treats or smaller breeds.
- Keep the slices thin and consistent Aim for ⅛” to ¼” thickness. Uneven slices = uneven cook times = half dried, half overdone. Not ideal.
- Don’t crowd the basket Lay the slices in a single layer, no overlap. Air flow matters. Jerky needs room to breathe.
- Cool completely before storing Tossing warm jerky into a sealed container = trapped steam = mold risk. Let it air out fully on a rack first.
Tools Required
- Air fryer (any model works)
- Sharp chef’s knife or meat slicer
- Cutting board
- Tongs
- Paper towels or wire rack
- Airtight container or freezer-safe bags
Substitutions and Variations
- Turkey breast – Slightly different taste, just as lean. Works exactly the same.
- Beef sirloin or round steak – Thinly sliced and dried. A little richer, still a winner.
- Sweet potato slices – A plant-based option for veggie-friendly pups. Cook time may vary.
- Dog-safe herbs like parsley – Can sprinkle lightly before air frying for bonus flavor, if vet-approved.
Make Ahead Tips
Slice and freeze raw chicken portions ahead of time. Just pull a bag from the freezer, thaw slightly, and go straight into slicing.
Cooked jerky can be stored in the fridge for two weeks or frozen for up to three months. Consider rotating batches to always have fresh treats on hand.
Instructions
- Firm up the chicken Place the chicken breast in the freezer for 1 to 2 hours until firm. This makes it easier to slice evenly.
- Slice the chicken Using a sharp knife, slice into thin, even strips about ⅛ to ¼ inch thick. Go with the grain for tougher jerky or against it for something more tender.
- Preheat the air fryer Set to 170°F (or the lowest setting available).
- Lay out the strips Lightly coat the basket with olive oil spray if needed. Arrange the chicken in a single layer—no overlap.
- Air fry for 90 to 120 minutes Flip halfway through. Total time depends on thickness and air fryer model. Jerky is done when dry, slightly leathery, and firm to the touch.
- Cool completely Place jerky on a wire rack or paper towel-lined plate. Let cool fully before transferring to storage.
Additional Details
Nutrition per strip (approximate):
- Calories: 14
- Protein: 3g
- Fat: 0.5g
- Carbs: 0g
For special diets:
- Low fat – Use turkey breast.
- Grain-free – Recipe is naturally grain-free.
- Vegetarian swap – Use thin sweet potato rounds.
Meal pairing ideas:
- Crumble jerky over kibble for picky eaters.
- Cut into small bites for high-value training treats.
- Use post-walk as a protein-rich reward.
Efficiency tips:
- Slice and freeze multiple chicken breasts at once.
- Use air fryer trays or racks to cook larger batches.
Leftovers & Storage
- Fridge – Airtight container for up to 2 weeks
- Freezer – Up to 3 months; thaw before serving
- Room temp – Up to 7 days if fully dehydrated, but refrigeration is the safer bet
To test doneness: snap a piece in half. It should break cleanly, not bend or feel moist.
FAQ
Q: Can chicken thighs be used instead? Yes, but higher fat content = shorter shelf life. Thighs should always be stored in the fridge and used sooner.
Q: How thin should the slices be? Between ⅛” and ¼” is ideal. Too thick and they won’t dry evenly.
Q: Is it safe to add flavor or seasoning? No salt or seasoning recommended unless approved by a vet. Many ingredients safe for humans are risky for dogs.
Q: Can this be done in the oven? Yes. Set to lowest temp (170°F), place slices on a wire rack over a baking sheet, and bake for 2.5 to 3 hours. Flip halfway through.
Wrap Up
Dog treats don’t need to cost a fortune—or come with mystery ingredients. This homemade air fried chicken jerky is simple, healthy, and way more budget-friendly than the store-bought stuff.
Make a batch, stash a few in the fridge, and toss the rest in the freezer. And if the dog goes nuts for them (spoiler alert: that’s likely), leave a comment below and share how it went. Bonus points for pics of your pup mid-snack.
Questions? Drop them below. Always happy to help troubleshoot.
Happy tail wags and full treat jars.
