I’m so excited to share this air fryer buttermilk chicken breast recipe with you! It’s juicy, tender, and full of flavor. If you’ve been hunting for a way to get perfectly cooked chicken that doesn’t dry out, you’re in for a treat.
This recipe prevents dry chicken through buttermilk brining, achieves crispy skin with oil spray, and allows adjustments for different chicken sizes.
Cooking chicken can sometimes feel like a challenge, especially when you want it to be both healthy and tasty. This recipe solves that problem by brining the chicken in buttermilk, which keeps it moist and adds a delicious flavor that’s hard to resist. And let me tell you, there’s nothing worse than dry chicken on your plate!
What I love about this recipe is that it’s super easy and quick to prepare. With just 30 minutes of prep and 55 minutes in the air fryer, you can have a hearty meal on the table in about an hour and a half. Plus, the crispy skin brings in a nice crunch that just pairs beautifully with the tender meat.
Why You Will Love This Recipe
- Juicy Texture , Brining the chicken in buttermilk ensures it’s moist and tender, so you don’t have to worry about dry meat ruining your meal.
- Crispy Skin , Spraying the skin with a little oil before cooking gives you that satisfying crunch while keeping all the savory flavors intact.
- Quick and Simple , Using an air fryer means you can whip this dish up easily without lengthy cooking times, making it great for weeknight dinners.
- Leftover Friendly , You can store any extras in the fridge for a few days, making meal prep a breeze while still enjoying delicious chicken.
Ingredient Notes
- Bone-in skin-on split chicken breast: This cut keeps the meat juicy and flavorful while cooking. Look for ones with a good amount of skin for extra crispiness!
- Buttermilk: Using buttermilk tenderizes the chicken beautifully, making it so juicy. If you’re out, regular milk with a splash of vinegar works too!
- Kosher salt: It really brings out the flavors in the chicken. Just remember to sprinkle some on both sides to season evenly.
- Dried parsley: This adds a lovely herby hint to the chicken. Fresh is great too if you have it, just double the amount!
- Chives: These give a nice oniony flavor without being too overpowering. Fresh chives are great, but the dried ones work just as well if that’s what you have!
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips
- If juiciness is your goal, brine the chicken for at least 20 minutes but no longer than 4 hours.
- When it’s time to cook, spraying the chicken skin with oil will help achieve that crispy texture.
- For undercooked chicken, increase cooking time and aim for an internal temperature of 165°F using an instant-read thermometer.
- If the flavor is too salty, simply reduce the salt in your seasoning mix to suit your taste.
- For optimal results, let the chicken rest for about 10 minutes after cooking to improve its texture.
Serving Suggestions
- Serve air fryer buttermilk chicken breast over a fresh salad for a light meal. Pair it with roasted vegetables or brown rice pilaf for variety.
- This chicken can also work in sandwiches, wraps, or salads. Consider using it in tacos or alongside grain-based dishes like quinoa bowls.
- Add a drizzle of your favorite vinaigrette or a squeeze of lemon juice for increased flavor. A garlic aioli complements the dish well and adds richness.
Storage Guidelines
- To keep your air fryer buttermilk chicken breast fresh, follow these storage tips:
- Refrigeration: Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
- Freezing: Wrap chicken in plastic wrap or aluminum foil and place in a freezer bag. Freeze for up to 3 months. To use, thaw in the refrigerator overnight.
- Reheating: Reheat chicken in the air fryer or oven until heated through, ensuring it reaches a safe temperature.
Recipe Variations
- You can use chicken thighs instead of a split chicken breast for a juicier texture. This swap works well with the same cooking method.
- Add 1 teaspoon of paprika or cayenne pepper for a spicy kick. Adjust the amount based on your heat preference.
- Either fresh oregano or thyme can replace the dried parsley for a different herbal flavor profile. Both work well with chicken dishes.
- If cooking for more people, scale up the buttermilk to 2 cups and adjust the seasoning accordingly. Use 1 1/2 teaspoons salt with 3 teaspoons of dried herbs.
Did you make this recipe? Scroll down to leave a star rating and review!
Air Fryer Herbed Buttermilk Chicken Breast
This air fryer herbed buttermilk chicken breast is juicy and flavorful, perfectly seasoned and crispy on the outside.
Equipment
- Air fryer
- Bowls
- Instant-read thermometer
Ingredients
- 1 bone-in skin-on split chicken breast (1 1/4 to 1 1/2 lbs)
- 1 cup 1% buttermilk
- 1 ½ teaspoons dried parsley
- 1 ½ teaspoons fresh or dried chives
- ¾ teaspoon kosher salt
- ½ teaspoon dried dill
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- olive oil spray
Instructions
- Start by soaking the chicken breast in buttermilk. It will take on a creamy texture and smell slightly tangy. Marinating helps keep the meat juicy and flavorful. Make sure not to marinate it for too long; otherwise, it can become mushy. Brine the chicken for at least 20 minutes but no longer than 4 hours for maximum juiciness.
- In a bowl, stir together dried parsley, chives, kosher salt, dill, onion powder, and garlic powder. The mix should smell aromatic and fresh. This is where all the flavor comes from, so do not skip this step. Be careful not to be too heavy-handed with the salt.
- Give the skin of the chicken a good spray with olive oil. You want it to glisten and feel just a bit greasy. This helps achieve that crispy skin. If you skip this, the skin might end up more soft than crunchy.
- Take your seasoning blend and rub it all over the marinated chicken. You want an even coating for maximum flavor. It should look colorful and aromatic now. Avoid leaving any large clumps of seasoning, as they can burn during cooking.
- Place the seasoned chicken in your air fryer, skin side up. As it cooks, you will start to smell delicious herbs wafting through the kitchen. Cook until golden brown to ensure flavor and moisture. Keep an eye on the time; overcooking can make it dry.
- Once cooked, allow the chicken to rest for about 10 minutes. This lets the juices redistribute and makes it tender. The chicken should feel firm but not tough. Avoid cutting it immediately; give it that moment of patience for the best texture.
Notes
Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
Make sure to spray the chicken skin with oil before cooking for optimal results. If the chicken skin is not crispy after cooking, ensure it is sprayed with oil. For undercooked chicken, increase the cooking time and check with an instant-read thermometer; it should reach an internal temperature of 165F. If the chicken is too salty after brining, reduce the amount of salt in the seasoning mix. For the best texture, always let the chicken rest for about 10 minutes after cooking.
Reheat in the air fryer at 350 degrees F for about 10 minutes until heated through, checking temperature to ensure it is 165F before consuming.
Serve over a fresh salad or pair it with roasted vegetables for a balanced meal. This chicken also works well alongside brown rice pilaf or mashed potatoes.
You can add spicy seasoning for more heat, use buttermilk marinade on chicken thighs instead, or sprinkle fresh herbs after cooking for added flavor.
When selecting a chicken breast, look for ones that are plump and have a good amount of fat for a juicy result.
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