Air-fryer buttermilk chicken breasts
4
Easy
20 minutes, overnight marinating
20 minutesThis buttermilk chicken breasts recipe may require overnight marinating, but it's worth it. The chicken is succulent and pairs perfectly with emze – a Turkish mezze dish made from crushed or very finely chopped veggies.
Ingredients
Method
- 1 cup buttermilk
- 1½ T Woolworths Italian seasoning
- 1½ T Woolworths chicken seasoning
- 4 free-range skinless chicken breasts
- 4 slices ciabatta
- 1 T olive oil For the ezme, mix:
- 1 T tomato paste
- 1 t smoked paprika
- 2 tomatoes, chopped
- 1 shallot, chopped
- 20 g Italian parsley, chopped
- 3 T red wine vinegar
- 1 lemon, juiced
- 1 t dried chilli flakes
Method
Ingredients
1. Place the buttermilk, seasoning and chicken in a large Ziploc bag and chill for 30 minutes or overnight.
2. Remove the chicken from the bag and shake off any excess marinade. Place the chicken in the air-fryer basket, smooth side down, and cook for 6 minutes at 190°C. Turn and cook for a further 5 minutes. Rest for 7 minutes.
3. Rub the bread with olive oil and place in the air-fryer basket. Cook at 180°C for 5 minutes until golden.
4. To serve, top the ciabatta with the ezme and chicken.
Cook's note: The succulent chicken is also delicious sliced into a Thai curry sauce.
Find more air-fryer recipes here.
Photographs: Jan Ras
Food assistant: Bianca Strydom
Comments