Air Fryer Herbed Buttermilk Roast Chicken Breast
"Experience the delight of air-fried chicken breasts with the bone and skin intact, marinated in a rich buttermilk brine and infused with a blend of aromatic herbs and spices. This method ensures the chicken remains incredibly moist and flavorful."
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Ingredients
- 1 large bone-in skin-on split chicken breast
- 3/4 teaspoon kosher salt
- 1/2 teaspoon dried dill
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- olive oil spray
- 1 cup 1% buttermilk
- 1 1/2 teaspoons fresh or dried chives
- 1 1/2 teaspoons dried parsley
Instructions
- 1
In a mixing bowl, submerge the chicken in buttermilk, ensuring it is entirely coated. Allow the chicken to sit at room temperature for a minimum of 20 minutes, or refrigerate it for as long as 4 hours.
- 2
While the chicken is marinating, mix together the remaining spices in a separate bowl.
- 3
Take the chicken out of the buttermilk, allowing any excess to drip off, and place it skin-side up in the air fryer basket.
- 4
Generously sprinkle the prepared seasoning blend over the chicken's surface and let it rest for 5 minutes to allow the flavors to penetrate.
- 5
Lightly mist the top of the chicken with cooking oil. Begin cooking at 300°F for 10 minutes, then raise the temperature to 350°F and continue cooking until an instant-read thermometer inserted into the thickest part registers 160°F, and the chicken achieves a golden-brown hue, which should take approximately 30 to 35 minutes.
- 6
Move the chicken to a cutting board and allow it to rest for 10 minutes. After resting, carve the meat off the bone and slice it into thick pieces for serving.