Brining the chicken in buttermilk makes it so juicy – the more time in the buttermilk, the better! Also, the skin and bones make the chicken very tender compared to a boneless, skinless breast. I love the skin, but you can of course discard it after it’s cooked which would reduce the calories and the ww points to 0. And if you want to make a boneless, skinless breast instead, I would stick to this air fryer chicken breast recipe.
This air fried chicken breast is a simple 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 favorite salad, and it also pairs well with just about any side like rice pilaf, corn tomato avocado salad, or roasted baby potatoes.
If you don’t have an air fryer, you can roast the chicken in the oven. Cook the breast for 35-45 minutes at 400 degrees until a thermometer reads 160 degrees. For a whole chicken recipe in the oven, try my Roast Chicken with Rosemary and Lemon.
Is air fried chicken healthy?
Yes! Air fried chicken is healthy. It requires way less oil than traditional fried chicken. The only oil required to air fry chicken is a little oil spray on the top of the chicken breast.
Air Fryer Herbed Buttermilk Roast Chicken Breast
Total Time: 1hr25mins
Air fryer bone-in, skin-on chicken breast brined in buttermilk and seasoned with a mix of herbs and spices makes for perfectly juicy chicken.
Place the chicken in a bowl and pour the buttermilk over, covering completely. Set chicken at room temperature at least 20 minutes or refrigerated up to 4 hours.
Meanwhile in a bowl combine the remaining spices.
Remove the chicken from the buttermilk, letting the excess drip off, then place skin side up into the air fryer.
Sprinkle the seasoning mix over the top of both and let it stand 5 minutes until it soaks in.
Spray the top of the chicken with oil. Cook at 300F for 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 in color, 30 to 35 minutes.
Transfer to a cutting board and let it rest 10 minutes. Then cut the meat off the bone and cut into thick slices for serving.
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