This recipe is so easy and produces delicious moist chicken with crispy skin. Start with the highest quality  chicken you can find. The lowest inflammatory chicken is corn-free and soy-free. I get mine from lectinlightchicken and US Wellness Meats.

No, they don’t look good when they’re done cooking in a sous-vide. My favorite method is to cook them in a water oven (also known as a sous-vide) at 165°F for eight hours.

For frozen meat, cook at 165°F for eight hours.

Fresh: 165°F for seven hours.

The magic happens after an overnight dry brine with only salt. Then, smoke it in the Ninja or bake it in your air fryer at 275°F for 30 minutes, and voilà!
Alternatively, you can use a regular oven at 375 degrees for 20 to 30 minutes.