Air Fryer Chicken

2 c. buttermilk
1/2 c. pickle juice or white vinegar
2 Tbsp. kosher salt
1 lb. boneless skinless chicken breasts
1 teaspoon paprika
1/4 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt (ONLY if using vinegar instead of pickle juice)
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground mustard
1/4 teaspoon parsley flakes

In a medium mixing bowl or 9×9″ baking dish, whisk together the buttermilk, pickle brine, and salt. Add chicken and allow to soak in the brine for 1-2 hours. Remove from buttermilk.

While the chicken is brining, combine the seasonings together. Massage the seasonings over the chicken.

Place chicken breasts in the air fryer basket (you may need to do this in batches depending on your air fryer size) and cook for 9 minutes at 360. Flip the chicken and cook for another 9 minutes. Check the internal temperature–if it is at 160, remove from air fryer and cover loosely with aluminum foil for 5 minutes, then slice and serve. If they need a little more time, place them back in the air fryer for a few minutes (no need to turn the heat back on, just close the door.)

These can be refrigerated for up to 7 days.

from: Our Best Bites