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.