Ingredients:

  • 2 large boneless chicken breasts, skin-on if available (about 1–1.25 lb / 450–565 g total) OR 3–4 medium breasts (about 6 oz / 170 g each)
  • 1 cup buttermilk (240 ml)
  • 2 garlic cloves, minced (about 8–10 g)
  • 2 tablespoons chopped fresh parsley (8 g)
  • 1 tablespoon chopped fresh thyme (or 1 tsp dried thyme) (5 g)
  • 1 tablespoon chopped fresh chives or oregano (5 g)
  • 1 teaspoon kosher salt (adjust if using table salt: ~3/4 tsp) (6 g)
  • 1/2 teaspoon freshly ground black pepper (1.5 g)
  • 1 teaspoon Dijon mustard (optional) (5 g)
  • 1 tablespoon olive oil or avocado oil (15 ml)
  • 1/2 teaspoon smoked paprika or sweet paprika (optional for color) (1.5 g)
  • 1/4 teaspoon garlic powder (0.5 g)
  • Pinch of flaky sea salt for finishing (optional)
  • Optional garnish: Lemon wedges
  • Optional garnish: Extra chopped parsley or chives

Instructions:

  1. Trim excess fat from breasts. If breasts are uneven, butterfly or place between plastic and pound to even thickness (about 3/4–1 inch / 2–2.5 cm) so they cook uniformly.
  2. Combine buttermilk, minced garlic, chopped parsley, thyme, chives or oregano, kosher salt, black pepper, and Dijon mustard (if using) in a bowl or large resealable bag; whisk to combine.
  3. Add chicken to the marinade, ensuring breasts are fully coated. Refrigerate for at least 1 hour; ideally 4–12 hours (do not marinate beyond 24 hours).
  4. Remove chicken from fridge 20–30 minutes before cooking to temper (optional). Preheat air fryer to 375°F (190°C) for 3–5 minutes. Remove each breast from marinade and shake off excess, then pat very dry with paper towels.
  5. Brush or rub both sides lightly with oil. Sprinkle paprika (if using) and garlic powder evenly. Place breasts in a single layer in the air-fryer basket or tray without crowding to allow air circulation.
  6. Air-fry at 375°F (190°C) for about 10–12 minutes, flip, then cook an additional 4–8 minutes until exterior is golden. Timing varies: thin/medium breasts total ~12–14 minutes; larger/thicker breasts total ~16–20 minutes.
  7. Check doneness with an instant-read thermometer inserted into the thickest part: target 165°F (74°C). If slightly below, return to the air fryer in 2–3 minute increments.
  8. Let rest 5–8 minutes under tented foil to allow juices to redistribute and carryover cooking to finish. Slice against the grain and finish with a squeeze of lemon and chopped herbs as desired.