Ingredients:

  • 2 large (600 g) Boneless, Skinless Chicken Breast, trimmed
  • 1 cup (240 ml) Buttermilk, full-fat preferred
  • 1/2 tsp Kosher Salt (for marinade)
  • 1/4 tsp Freshly Ground Black Pepper (for marinade)
  • 1 Tbsp (15 ml) Olive Oil
  • 1 Tbsp (15 g) Smoked Paprika
  • 1 tsp (5 g) Dried Thyme
  • 1 tsp (5 g) Dried Rosemary, finely crushed
  • 1 tsp (5 g) Garlic Powder
  • 1/2 tsp (2.5 g) Onion Powder
  • 1/2 tsp (3 g) Light Brown Sugar (Optional)
  • 1/2 tsp (3 g) Salt (for rub)
  • Pinch Cayenne Pepper (Optional, to taste)

Instructions:

  1. Prepare the Chicken: If the breasts are very thick (over 1.5 inches), place them in a plastic bag and gently pound the thickest part slightly until they are more uniform in thickness. This promotes even cooking.
  2. Marinate: Place the chicken breasts, buttermilk, 1/2 tsp salt, and pepper into a large Ziplock bag or bowl. Ensure the chicken is fully submerged. Refrigerate for a minimum of 2 hours, or up to 8 hours. Do not exceed 12 hours.
  3. Mix the Rub: In a small bowl, combine the olive oil, smoked paprika, thyme, rosemary, garlic powder, onion powder, brown sugar, remaining salt, and cayenne (if using). Mix until a thick paste forms.
  4. Drain & Pat Dry: Remove the chicken from the buttermilk and allow the excess liquid to drain off. Crucially, use paper towels to pat the chicken surfaces very dry. This ensures the rub adheres properly and encourages a crispy crust.
  5. Apply the Rub: Brush or massage the herb paste evenly over all surfaces of the chicken breasts.
  6. Preheat & Arrange: Preheat the air fryer to 375°F (190°C) for 5 minutes. Lightly coat the air fryer basket with non-stick spray or use parchment liners.
  7. Cook: Place the chicken breasts in the air fryer, ensuring they do not touch (cook in batches if necessary). Cook for 10 minutes.
  8. Flip and Finish: Flip the chicken breasts and cook for an additional 8–10 minutes. Use an instant-read thermometer inserted into the thickest part of the breast. Cook until the internal temperature reaches 165°F (74°C).
  9. Rest (Mandatory!): Remove the chicken immediately, place it on a cutting board, and tent loosely with foil. Allow to rest for 5 minutes before slicing. This rest is crucial for juicy results.