Air Fryer Herbed Buttermilk Roast Chicken Breast

Jump to Recipe
Save ItSaved!
This post may contain affiliate links. Read my disclosure policy.

Air fryer bone-in, skin-on chicken breast brined in buttermilk and seasoned with a mix of herbs and spices makes for perfectly juicy chicken.

sliced chicken breast
Air Fryer Herbed Buttermilk Chicken Breast

This air fryer chicken recipe is similar to my air fryer whole chicken recipe only it’s made with a whole breast instead. Plus it has added herbs and spices. And unlike this air fryer chicken breast recipe, this version is with the bone and includes the skin. See all my air fryer recipes here!

sliced chicken breast on cutting board

Brining the chicken in buttermilk makes it so juicy – the more time in the buttermilk, the better! Also, the skin and bones make the chicken very tender compared to a boneless, skinless breast. I love the skin, but you can of course discard it after it’s cooked which would reduce the calories and the ww points to 0. And if you want to make a boneless, skinless breast instead, I would stick to this air fryer chicken breast recipe.

This recipe is from Air Fry Every Day: 75 Recipes to Fry, Roast, and Bake Using Your Air Fryer: A Cookbook (affil link) by Ben Mims. Ben and I share the same publisher, so it’s fun seeing how his air fryer recipes differ from mine in the Skinnytaste Air Fryer Cookbook (affil link) Some fun recipes, Mole-Braised Cauliflower or Strawberry Scone Shortcake look and sound delish!

This air fried chicken breast is a simple yet delicious protein. You can always double the recipe so that you have leftovers for lunch the next day. This buttermilk chicken is great over your favorite salad, and it also pairs well with just about any side like rice pilaf, corn tomato avocado salad, or roasted baby potatoes.

Oven Directions:

If you don’t have an air fryer, you can roast the chicken in the oven. Cook the breast for 35-45 minutes at 400 degrees until a thermometer reads 160 degrees. For a whole chicken recipe in the oven, try my Roast Chicken with Rosemary and Lemon.

Is air fried chicken healthy?

Yes! Air fried chicken is healthy. It requires way less oil than traditional fried chicken. The only oil required to air fry chicken is a little oil spray on the top of the chicken breast.

air fryer chicken breastsliced chicken with lettuce

More Chicken Recipes You’ll Love:

sliced chicken breast on cutting board
Print WW Personal Points
4.81 from 31 votes
Did you make this recipe?

Air Fryer Herbed Buttermilk Roast Chicken Breast

243 Cals 34.5 Protein 2 Carbs 9.5 Fats
Prep Time: 30 mins
Cook Time: 55 mins
Total Time: 1 hr 25 mins
Yield: 2 servings
COURSE: Dinner
CUISINE: American
Air fryer bone-in, skin-on chicken breast brined in buttermilk and seasoned with a mix of herbs and spices makes for perfectly juicy chicken.


  • 1 large bone-in skin-on split chicken breast, (1 1/4 to 1 1/2 lbs)
  • 1 cup 1% buttermilk
  • 1 1/2 teaspoons dried parsley
  • 1 1/2 teaspoons fresh or dried chives
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • olive oil spray


  • Place the chicken in a bowl and pour the buttermilk over, covering completely. Set chicken at room temperature at least 20 minutes or refrigerated up to 4 hours.
    pouring buttermilk on chicken breast
  • Meanwhile in a bowl combine the remaining spices.
  • Remove the chicken from the buttermilk, letting the excess drip off, then place skin side up into the air fryer.
  • Sprinkle the seasoning mix over the top and let it stand 5 minutes until it soaks in.
  • Spray the top of the chicken with oil. Cook at 300F for 10 minutes then increase the heat to 350F and cook until an instant read thermometer inserted into the thickest part reads 160F, and the chicken is golden in color, 30 to 35 minutes.
  • Transfer to a cutting board and let it rest 10 minutes. Then cut the meat off the bone and cut into thick slices for serving.
    chicken resting


Serving: 4oz with skin, Calories: 243kcal, Carbohydrates: 2g, Protein: 34.5g, Fat: 9.5g, Saturated Fat: 3g, Cholesterol: 94mg, Sodium: 454mg, Sugar: 1.5g
Keywords: Air Fryer Chicken, air fryer chicken breast

Leave a Reply

Your email address will not be published.

Rate this Recipe:


  1. I really dislike chicken breast but this was flavorful and juicy. I didn’t have chives so substituted scallions. Also not a fan of dill so used crushed rosemary. So so good and liked by all. 

  2. I made this with chicken thighs (bone in) and it was ABSOLUTELY OUTSTANDING!! thank you for another WIN!!! unbelievable!! Even my picky-eater loved it!

  3. Tonight I made this with several (necessary) changes: I only had 2 large boneless, skinless chicken breasts—so I sliced them in half the long way for 4 cutlets. I worried the air fryer would dry them out, so I grilled on my Pampered Chef grill and griddle for about 8 minutes (with the top pressed closed) at 375. Perfectly juicy, and hubby and I shared the best chicken we’d free had in awhile! Leftovers will be delicious, also, I’m sure!

  4. Terrific Chicken recipe! I doubled it so we have leftovers to use during the week!

  5. A family favorite!

    I use thighs instead of breasts, much juicier!

  6. Could I use boneless, skinless chicken breast??

  7. Absolutely delicious! Moist and full of flavor. Directions were perfect!

  8. Rave reviews from family!!! Will definitely be making it again!

  9. This is sooooooo Good! My family loved it. I did exactly as the recipe stated x4. Definitely adding it to our regular rotation! Thank you!

  10. Absolutely amazing, I will be keeping this in rotation.

  11. This recipe rocks. Because I am on WW instead of buttermilk, i used lowfat yogurt and 1 tablespoon vinegar to marinate. Cut my points down to 0 for the marinade. Then i wiped it off really well before adding the seasonings

    turns out delicious and crispy and oh! so! moist

  12. This recipe is AMAZING!! Felt so decadent with perfectly crispy, flavorful skin and juicy chicken breast? Plus super easy! Highly recommend!

  13. Absolutely our favorite way to make chicken – it’s so delicious! And so easy!  I make it almost once per week 😀

  14. Fantastic! I marinated the two chicken breasts for around three hours and subbed Italian seasoning because I don’t care for dill. These were fantastic—juicy with crispy and flavorful skin.  My husband loved it, too. This recipe is a keeper!

  15. Delicious & easy to make. As I stay away from dairy I used oat milk & white vinegar to make the buttermilk. My kids had no idea & they loved it. Thank you for the great recipes!

  16. Delicious and so easy! After years of boneless, skinless breasts, having this crispy, juicy, flavorful chicken is a true treat!

  17. Absolutely delicious! That seasoning was perfect – I think I might make a large batch of it to have on hand for whenever I make chicken in the future.

  18. While I’m not fully familiar with the entire world culinary choices, I can confirm that the southern states do love crispy chicken. I say that because of the previous reviews. Buttermilk brine and tasty chicken go hand in hand. For my Southern states acquaintances, the directions are on point. I even made my own buttermilk with milk and white vinegar. A few hours in the fridge. Didn’t have an oil spray so I oiled mine down prior to herb step. If I could add a pic, I would. Hubs: ” Really really good.” Tender, tasty, We will definitely be adding this to our rotation and experimenting with different seasonings. Thank you for this one!!!

  19. This chicken was amazing!! Served it with baked potatoes and baked Parmesan squash. 

  20. Made this tonight! Sooooo yummy, we highly recommend. We paired with roasted broccoli and cous cous.

  21. This recipe is delicious!!!! I have just made it to use for salads so I have taken the meat apart. I have tasted the skin and the herb mixture on it is yummy!!!! I will use this recipe again and again!!

  22. I wish I had read the comments before I cooked this.  I cooked 10 minutes at 300 and 30 at 350.  Will adjust to 20 at 350 next time as the herb were burned.

    • Bought my air fryer yesterday. Couldn’t wait to fix this and it was amazing even the skin which I never eat. Just became one of my favorite ways to fix chicken without heating the kitchen up.

  23. The flavor was good, but after turning temp up after 10 minutes, I peaked at chicken and could tell the topping was already too brown and would burn before the chicken was done.

  24. the chicken was delicious but my herbs on the skin burned, not sure why

  25. This is by far the best chicken breast recipe ever! I will never make it any other way. The first time I made it I couldn’t find bone in chicken breasts so I used boneless skinless and it still worked. I was afraid it would be too dry but not at all. The second time I made it with the bone in and it was fabulous! This is going to be a staple from now on!

  26. I adapted this for a turkey breast in the AirFryer. It was delicious and easy to make. 

  27. Made this tonight. Abit crispy after 40 minutes total cook time. Next time I’ll do 10 at 300 and 20 at 350 and then check the temp. Also next time I might just add a packet of ranch to 2 Cups buttermilk.

  28. I have buttermilk to use up but not all of the seasonings- have you tried any other seasoning? Would Cajun work? 

    • I think Cajun would work!

    • I’m currently making it now using the Mexican Spice Mix from Gina’s Southwest Chicken Skillet recipe. Serving over the Skinnytaste Black Bean Salad.

  29. Got home late last night and still made these. Only soaked the chicken in buttermilk for 20 minutes but my husband was still SO impressed at how juicy the chicken was. And the seasoning is so yummy!

  30. Stupid question — for the dried dill, did you buy fresh dill and utilize a drying process? Or can you use fresh dill for this recipe? Thank you!

  31. This was very tasty! My husband and I loved it! My only confusion is why the tops of the chicken (essentially the spices) appeared burnt, even after spraying them with olive oil and reducing the fry time by 10 minutes from the recipe. Regardless- this was wonderful and I will definitely be making it again!

  32. What would the air fryer settings be in a toaster style air fryer? Thank you.

  33. My husband loved it. I thought it was way too salty. Herb mixture enough for two breasts.

  34. Can you use this recipe for a cornish hen? And would the points be the same?
    I wasn’t sure how to use the recipe builder if the buttermilk is just being used to marinate. Thanks!

  35. Absolutely delicious! And incredibly moist. The whole family enjoyed it. 

  36. Can you soak the chicken in buttermilk overnight?

  37. I have a toaster oven style air fryer- are the times/temps still the same?

    • This is the first time I used my air fryer and this recipe is a keeper. I cooked it for 30 minutes and flipped 15 minutes in. Might try with boneless next time. 100% family approved!

  38. Would a dairy free alternative milk work for this recipe?

  39. Did you airfryer it or use the bake setting

  40. Can I use bone in chicken thighs instead?

  41. Hi!  This looks delicious.  I realize it may not be as crisp, but do you think this would work with skinless and boneless breast?  
    Many thanks! 

  42. Where do you find bone-in chicken breast these days?

  43. This confuses me:
    Set chicken at room temperature at least 20 minutes or refrigerated up to 4 hours….

    do you want the chicken covered in buttermilk in the fridge for 4 hours or do you want it left out for 20 minutes? Maybe I’m mis-reading this?

  44. What size air fryer was used?

  45. Can one use Greek Yogurt in place of Butter Milk?

  46. Can this be made with boneless, skinless chicken breast

  47. “Sprinkle the seasoning mix over the top of both and let it stand 5 minutes until it soaks in.” Both what?

  48. Gina, would you also include regular and convection oven times and temps?  It looks delicious 😋 

  49. This looks delicious!!  I don’t have an air fryer, would the temperatures and times be the same for a conventional oven?  Thanks!

  50. What air fryer do you recommend?

  51. Yum! This looks so delicious and tasty!