Rinse the chicken breasts under cold water and pat them dry with paper towels. Place them in the freezer for about 30 minutes this firms the meat, making it easier to slice thinly.

Using a sharp knife, slice the chicken into long, even strips about 1/8 to 1/4 inch thick. For chewy jerky, slice with the grain; for a more tender texture, slice against the grain.

If using an oven, line a baking sheet with parchment paper. Lay the chicken strips in a single layer without overlapping. If using a dehydrator, place the strips on trays spaced apart for airflow.

Oven Method: Preheat to 170°F (75°C) or the lowest possible temperature. Bake for 2 to 3 hours, flipping halfway through, until fully dried and leathery.

Dehydrator Method: Set to 145°F (63°C) and dry for 4 to 6 hours or until strips are completely dry and flexible.

Let the jerky cool completely before storing it in an airtight container or resalable bag. Store in the refrigerator for up to 2 weeks, or freeze for longer shelf life.