Prep time: 7 minutes | Cook time: 17 to 23 minutes | Serves 4
4 (5-ounce / 142-g) low-sodium boneless, skinless chicken breasts, pounded to about
½ inch thick
½ cup buttermilk
½ cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon dried thyme
1 teaspoon ground paprika
1 egg white
1 tablespoon olive oil

  1. Set the temperature of the air fryer oven to 390ºF (199ºC). Press Start to begin
    preheating.
  2. In a shallow bowl, mix the chicken and buttermilk. Let stand for 10 minutes.
  3. Meanwhile, in another shallow bowl, mix the flour, cornstarch, thyme, and
    paprika.
  4. In a small bowl, whisk the egg white and olive oil. Quickly stir this egg mixture
    into the flour mixture so the dry ingredients are evenly moistened.
  5. Remove the chicken from the buttermilk and shake off any excess liquid. Dip
    each piece of chicken into the flour mixture to coat.
  6. Air fry the chicken in the air fryer oven perforated pan for 17 to 23 minutes, or
    until the chicken reaches an internal temperature of 165ºF (74ºC) on a meat
    thermometer. Serve immediately.