Main Meals

Air-fryer buttermilk chicken breasts

4
Easy
20 minutes, overnight marinating
20 minutes

This 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.

Wine/Spirit Pairing
Paul Cluver Riesling

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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

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

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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