Main Meals

Air-fryer buttermilk chicken breasts

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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  • 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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