Air Fryer Buttermilk Chicken Breast
Description
Juicy, tender air fryer buttermilk chicken breast made with a simple 4-ingredient buttermilk marinade. Easy enough for a weeknight and flavorful enough for company.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon ground thyme
Instructions
- Trim any excess fat from the chicken breasts. If they're thick or uneven, pound them to an even thickness for even cooking.
- Season the chicken with salt, pepper, and thyme, then place it in a bowl or zip-top bag with the buttermilk, making sure it's fully coated.
- Cover and refrigerate for at least 1 hour, ideally 4–24 hours.
- Let the excess buttermilk drip off and arrange the chicken in a single layer in the air fryer basket. Do not overcrowd; cook in batches if needed.
- Air fry at 380°F (193°C) for 16–20 minutes, flipping halfway through. Thinner or pounded breasts may be done in 12–14 minutes.
- Cook until a meat thermometer inserted into the thickest part reads 165°F (74°C).
- Rest the chicken for 5 minutes before slicing and serving.
Equipment
- Cooking Spray
- Parchment Paper, optional
Notes
- Doneness: Always cook to an internal temperature of 165°F (74°C) rather than relying on time alone — air fryer models vary.
- No buttermilk: Add 1 tablespoon lemon juice or vinegar to 1 cup milk; let sit 10 minutes.
- Crispy version: Dredge marinated breasts in seasoned panko and spritz with oil before air frying.
- Make ahead: Freeze raw in the marinade for up to 3 months.
Nutrition
Serving: 1ServingCalories: 169kcalCarbohydrates: 4gProtein: 26gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 79mgSodium: 776mgPotassium: 511mgFiber: 0.4gSugar: 3gVitamin A: 172IUVitamin C: 2mgCalcium: 95mgIron: 2mg