Skinnytaste > Recipes > Air Fryer Recipes > Air Fryer Herbed Buttermilk Roast Chicken Breast

Air Fryer Herbed Buttermilk Roast Chicken Breast

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.

What To Serve with Air Fryer Buttermilk Chicken Breast

This buttermilk chicken is great over your favorite salad, and it also pairs well with just about any side like:

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. See more chicken breast recipes here.

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:

Air Fryer Herbed Buttermilk Roast Chicken Breast

4.83 from 35 votes
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.
Course: Dinner
Cuisine: American
sliced chicken breast on cutting board
Prep: 30 mins
Cook: 55 mins
Total: 1 hr 25 mins
Yield: 2 servings
Serving Size: 4 oz with skin


  • 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

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.


Serving: 4 oz with skin, Calories: 243 kcal, Carbohydrates: 2 g, Protein: 34.5 g, Fat: 9.5 g, Saturated Fat: 3 g, Cholesterol: 94 mg, Sodium: 454 mg, Sugar: 1.5 g


Rate and review this recipe!

Your email address will not be published. Required fields are marked *

Rate this Recipe:

77 comments on “Air Fryer Herbed Buttermilk Roast Chicken Breast”

  1. Is this really 12 points for 2 servings? As a Weightwatchers member it seems really high for chicken breast; considering we won’t be eating the bone. Unless, this includes the skin.

  2. This recipe is absolutely wonderful!!!  My husband is not going to be home for Thanksgiving. I made this instead of a turkey. We agreed it was the best chicken we have ever had!!  We did 3 smaller breasts and added a small amount of rosemary and cracked black pepper.  I am such a huge fan of Skinnytaste recipes!!  

  3. Avatar photo
    Lisa Cheatham

    This recipe is so delicious! This has become a favorite for me and my husband! The chicken cooks perfectly every time. It’s juicy, tender and well seasoned. So easy and so good!!

  4. 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. 

  5. 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!

  6. 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!

  7. 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!

  8. 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

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

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

  11. 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!

  12. 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!

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

  14. 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.

  15. 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!!!

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

  17. 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!!