Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz/170g each)
  • 1 cup (240ml) buttermilk
  • 1 tbsp hot sauce (e.g., Frank's RedHot)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp paprika
  • 1 1/2 cups (180g) all-purpose flour
  • 1/2 cup (50g) cornstarch
  • 1 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper (optional, for a kick!)
  • Cooking spray (high smoke point, like avocado oil or canola oil)

Instructions:

  1. In a shallow dish, combine buttermilk, hot sauce, salt, pepper, garlic powder, and paprika. Add chicken breasts, ensuring they are fully submerged. Marinate for at least 30 minutes (or up to 2 hours in the refrigerator).
  2. In a separate shallow dish, whisk together flour, cornstarch, paprika, garlic powder, onion powder, thyme, oregano, salt, pepper, and cayenne pepper (if using).
  3. Remove one chicken breast from the marinade, letting excess drip off. Dredge it thoroughly in the breading mixture, pressing to ensure the breading adheres on all sides. Repeat with the remaining chicken breasts.
  4. Preheat air fryer to 380°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).
  5. Spray the tops of the chicken breasts with cooking spray. Air fry for 9-11 minutes, then flip and spray the other side with cooking spray. Continue air frying for another 9-11 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is golden brown and crispy.
  6. Remove chicken from the air fryer and let rest for 5 minutes before serving.