Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz / 170g each)
  • 1 cup buttermilk (240ml)
  • 1 tablespoon hot sauce (optional, like Frank's RedHot, 15ml)
  • 1 teaspoon kosher salt (5g)
  • 1/2 teaspoon black pepper (2.5g)
  • 1 1/2 cups all-purpose flour (192g)
  • 2 teaspoons paprika (10g)
  • 1 teaspoon garlic powder (5g)
  • 1 teaspoon onion powder (5g)
  • 1 teaspoon dried thyme (2g)
  • 1/2 teaspoon cayenne pepper (optional, 2.5g)
  • 1 teaspoon kosher salt (5g)
  • 1/2 teaspoon black pepper (2.5g)
  • 2 large eggs (lightly beaten)
  • 1/2 cup panko breadcrumbs (30g, optional, for extra crispiness)
  • Cooking spray (olive oil or avocado oil preferred)

Instructions:

  1. Pound chicken breasts to an even thickness (about 1/2 inch).
  2. Whisk together buttermilk, hot sauce (if using), salt, and pepper in a bowl. Add chicken breasts, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes (or up to 4 hours).
  3. In a shallow dish, combine flour, paprika, garlic powder, onion powder, thyme, cayenne pepper (if using), salt, and pepper.
  4. In another shallow dish, lightly beat the eggs.
  5. Remove chicken breasts from the buttermilk marinade, letting excess drip off. Dredge each breast in the flour mixture, then dip in the egg wash, and finally, coat with panko breadcrumbs (if using). Press gently to ensure the breading adheres.
  6. Preheat air fryer to 375°F (190°C). Lightly spray the air fryer basket with cooking spray. Place chicken breasts in the air fryer basket in a single layer (do not overcrowd; cook in batches if necessary). Spray the tops of the chicken breasts with cooking spray.
  7. Air fry for 8-10 minutes per side, or until the internal temperature reaches 165°F (74°C) and the breading is golden brown and crispy.
  8. Let the chicken rest for a few minutes before serving the air fryer fried chicken breast.