Air fryer bone-in, skin-on chicken breast brined in buttermilk and seasoned with a mix of herbs and spices makes for completely juicy chicken.
This air fried chicken breast is an easy yet delicious protein. You can always double the recipe so that you have leftovers for lunch the next day. This buttermilk chicken is great over your preferred salad, and it also pairs well with just about any side like rice pilaf, corn tomato avocado salad, or roasted baby potatoes.
Yes! Air fried chicken is valid. It requires way less oil than conventional fried chicken. The only oil required to air fry chicken is a little oil spray on the top of the chicken breast.
Table of Contents
Air Fryer Herbed Buttermilk Roast Chicken Breast
INGREDIENTS
- 1 large bone-in skin-on split chicken breast, (1 1/4 to 1 1/2 lbs)
- 1 cup 1% buttermilk
- 1 1/2 teaspoons dried parsley
- 1 1/2 teaspoons fresh or dried chives
- 3/4 teaspoon kosher salt
- 1/2 teaspoon dried dill
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- olive oil spray
INSTRUCTIONS
First put the chicken in a bowl and pour the buttermilk over, covering totally. Set chicken at room temperature at least 20 minutes or refrigerated up to 4 hours.
Meanwhile, in a bowl combine the remaining spices.
Then take away the chicken from the buttermilk, letting the excess drip off, then place the skin side up into the air fryer.
After, sprinkle the seasoning mix over the top and let it stand five (5) minutes until it soaks in.
Meanwhile, in a bowl combine the remaining spices.
Then, spray the top of the chicken with oil. Cook at 300F for ten (10) minutes then increase the heat to 350F and cook until an instant read thermometer inserted into the thickest part reads 160F, and the chicken is golden, 30 to 35 minutes.
Move to a cutting board and let it rest ten (10) minutes. Then cut the meat off the bone and cut into thick slices for serving.