Air Fryer Crispy (Un) Fried Chicken

Air Fryer Crispy (Un) Fried Chicken



Prep time


Cooking time





This recipe, courtesy of the American Heart Association, gives you fried chicken that’s tasty, tender, and juicy…without all the saturated fat.


  • 1/2 cup all-purpose flour

  • 2 tbsp minced fresh parsley

  • 2 tsp dried parsley, crumbled

  • 1/2 tsp dried oregano

  • 1/4 tsp pepper

  • 1/4 tsp cayenne (optional)

  • 1/4 tsp crushed red pepper flakes (optional)

  • 1/2 to 1 cup buttermilk

  • 1/2 tbsp red hot-pepper sauce, or to taste (optional)

  • 1/3 cup finely crushed whole-grain crispbread or whole-grain crackers (lowest sodium available) or whole wheat panko breadcrumbs

  • 1/3 cup shredded or grated Parmesan cheese

  • 4 boneless, skinless chicken breasts (about 4 oz. each), all visible fat discarded, flattened to 1/4-inch thickness, pat dry with paper towels.

  • Cooking spray


  • Preheat your air fryer to 390 degrees F.
  • In a shallow dish or pie pan, whisk together the flour, parsley, oregano, pepper, and cayenne. In a separate shallow dish or pie pan, whisk together the buttermilk and hot sauce. In a third shallow dish or pie pan, stir together the breadcrumbs and Parmesan.
  • Set the dishes in a row, along with a large plate, assembly-line style. Dip the chicken breasts in the flour mixture, followed by the buttermilk mixture, then finally, the breadcrumb mixture, turning to coat each step and gently shaking off any excess. Using your fingertips, gently press the crumb mixture so it adheres to the chicken. Place the chicken on a plate. Cover and refrigerate for 30 minutes to 4 hours.
  • Lightly spray the chicken with cooking spray. Arrange the chicken in a single layer in the air fryer basket, but do not overcrowd. Work in batches, if needed. Cook for 10 to 15 minutes, or until the chicken is no longer pink in the center and the top coating is golden brown. Turn once halfway through the cooking process and lightly spray with cooking spray.


  • You can substitute buttermilk with 1 cup fat-free or low-fat milk with 1 tbsp lemon juice or white vinegar, letting it stand for 5 minutes.

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