The Best (air) Fried Chicken Breast

So juicy, so tender, gives that fried chicken satisfaction with MUCH less fat and calls.

  • 1 pint buttermilk

  • 1 egg

  • 1 T kosher salt

  • 4 chicken breasts (sliced into evenly thick fillets so they cook evenly)

  • 1 tsp garlic powder

  • 1 tsp Italian seasoning

  • 1 tsp paprika

  • flour of your choice (if gluten-free, Bob’s Red Mill 1-to-1 flour works great)

  1. The night before: add the buttermilk, egg, and salt in a sealed container and whisk it up. Add the chicken breasts to the liquid. Let this soak overnight.

  2. Mix together the flour and spices. In a shallow dish, sprinkle some of the flour mixture. Don’t dump it all; you’ll need to refresh dry flour as you coat your chicken.

  3. Spray the tray of the air fryer with avocado oil.

  4. Use tongs to shake the chicken from the liquid and coat it in the flour mixture.

  5. Organize the chicken in one layer and bake at 380 for 8 minutes. Flip the chicken and bake for another 3 minutes. Check the temp and eat after it hits 165.

Ashley MullerComment