Air Fryer Buttermilk Chicken Breast

Ingredients

For the marinade

• 400 g chicken breast, cut into pieces
• 200 ml buttermilk
• 1 tbsp curd
• 1 tsp paprika
• 1/2 tsp black pepper
• 1 tsp salt, or to taste
• 1 tbsp fresh ginger-garlic paste

For coating

• 1 cup all-purpose flour
• 1 egg
• A pinch of salt
• Oil spray, or a little oil for brushing

For finishing

• 1–2 tbsp oil
• 1/2 tsp paprika
• 1/2 tsp red chilli powder

Method

1. Add buttermilk, curd, paprika, black pepper, salt, and ginger-garlic paste to a bowl. Mix well.

2. Add the chicken breast pieces and coat them properly in the marinade. Let the chicken rest for about 30 minutes.

3. Add all-purpose flour to a plate or shallow bowl. In another bowl, beat the egg with a pinch of salt.

4. Take one marinated chicken piece and coat it in flour. Dip it in the beaten egg, then coat it in flour again — pressing gently so the coating sticks well.

5. Preheat the air fryer at 180°C for 10 mins.

6. Place the chicken pieces in the air fryer basket, leaving space between them. Brush or spray a little oil on top.

7. Air fry at 180°C for 20 minutes. Flip the chicken pieces and air fry again for 10 minutes, or until crisp and golden.

8. While the chicken is in the air fryer, heat 1–2 tbsp oil in a small pan with the paprika and red chilli powder. Warm gently until just fragrant — don’t let it smoke.

9. Once the chicken is out of the air fryer, brush the spiced oil over the hot pieces so it soaks into the crust.

10. Rest for a few minutes before serving.

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Tips: Spray a little oil on any dry flour patches before air frying — that’s where the coating tends to stay pale. Don’t overcrowd the basket; the pieces need air around them to crisp up properly. Thicker pieces may need a few extra minutes — check by cutting into the largest one to make sure the centre is cooked through. The finishing oil adds colour and a deeper chilli flavour, but skip it if you’d rather keep the chicken plain.