I decided to experiment with the air fryer using a buttermilk marinade recipe for chicken since I already had buttermilk from the coca cola cake I made the other day. Southerners like their buttermilk- My granny used to crumble cornbread in a glass of it and eat it for a snack. I am not that in to buttermilk but it does go well with chicken.
I also had chicken breasts so I cooked them and boy did they turn out delicious. Tender, moist and flavorful with a little crust action going on. If you work the air fryer right, you will not miss the oil frying or extra calories.
1 Buttermilk Bath. Shake then pour 2 cups of buttermilk in a Tupperware or zip top bag. You want enough to coat the chicken. Add the rosemary sprigs and garlic. Stir the mix and add the chicken. Close the bowl or bag and refrigerate for 4 hours.
2 Make the flour coating. Remove the chicken from the buttermilk. Mix a cup of flour with 1/2 cup of bread crumbs. Add the paprika and salt and pepper.
3 Batter process. On one plate, I pat dried the chicken so it wasn’t swimming in buttermilk. Salt and pepper both sides. Each breast took a turn in the flour pan and I made sure there was coating all over. Then they rest on another plate. You could cook immediately but I find the coating adheres to the chicken better the longer it sits. I put the plate uncovered in the fridge for an hour.
4 Fryer time. Now the air fryer is ready to go. I sprayed the interior basket with Pam. With the timer set at 30 minutes, only two breasts went at a time so they aren’t crowded. At 15 minutes, spray the breast with oil and flip. If the breasts are large, they will take longer.
This seems like a lot of work for chicken breasts but it really is just a couple of quick steps. Since there is only two of us, I had the sides ready when I placed the 2nd set of breasts in the fryer and we were able to eat while they finished. Ron’s second piece was hot and fresh out the fryer!