Buttermilk Chicken Breasts on Ciabatta with Ezme

There is an afrikaans saying “soos Vinkel en Koljander”, it describes two things that compliment each other perfectly. Buttermilk and chicken comes to mind — it does something to the meat that a dry rub never will. Leave a chicken breast in it overnight and the acid gets to work, breaking things down just enough that what comes out the other side is properly tender.

Served on some ciabatta that gets a quick rub of Wilson’s Extra Virgin Olive Oil before it goes into the air fryer alongside the chicken — just enough to crisp the edges.

Here’s how it comes together.

We Use Extra Virgin Olive Oil

This dish needs olive oil to do two completely different jobs, and Wilson’s Extra Virgin Olive Oil handles both without fuss. On the ciabatta, it’s there for colour and crunch — rubbed straight onto the bread before it goes into the air fryer, where the heat turns it golden and slightly nutty at the edges.

In the ezme, it’s a different role entirely. A splash whisked through the tomato and shallot mix rounds off the sharpness of the vinegar and lime juice, giving the whole topping a bit of body instead of just acid and heat.

It’s a mild, cold-pressed oil, so it never fights with the buttermilk or the smoked paprika — it just sits underneath everything and lets the other flavours do the talking.

Our Tips

Marinate overnight if you can — half an hour works in a pinch, but a full night in the buttermilk gives noticeably more tender chicken.

Shake off the excess marinade — too much buttermilk left on the chicken means it steams instead of browning in the air fryer.

Don’t skip the rest — seven minutes off the heat keeps the juices in the chicken instead of on the chopping board.

Make the ezme while the chicken rests — it only takes a few minutes and the timing works out perfectly.

Don’t overcrowd the air-fryer basket — cook the chicken in batches if your basket’s on the smaller side, or it won’t crisp properly.

Slice, don’t shred — clean slices sit better on the ciabatta and hold the ezme on top instead of pushing it off.

How We Serve It

This one works best open-faced and eaten with your hands — ciabatta down, ezme piled on, chicken sliced and fanned over the top. No cutlery required.

It’s a good lunch for a stoep table on a Saturday, with a jug of something cold and a bowl of the extra ezme on the side for topping up. If you want to stretch it into a proper sit-down dinner, add a simple green salad dressed with a bit more olive oil and lime juice.

It also travels well cold, which makes it a solid option for a picnic at Kirstenbosch or a packed lunch the next day.

More Ways to Use Extra Virgin Olive Oil

Once you’ve got a bottle of Wilson’s Extra Virgin Olive Oil on the counter, it earns its keep well beyond this recipe.

Braai marinades — a base for chicken, beef or veggie marinades that tenderises while it flavours; see our full braai marinade guide for ratios.

Roast chicken — rubbed over the skin before roasting, it helps the chicken brown evenly and stay moist, as in our Lemon and Herb Chicken.

Layered rice dishes — a spoonful through a biryani or pilaf at the layering stage adds richness without weighing the rice down, as in our Chicken Biryani.

Toasted bread, any bread — the same trick used here on the ciabatta works on rolls, focaccia or flatbread before they hit a pan or the air fryer.

Quick dressings — whisked with vinegar or citrus, it’s the fastest vinaigrette in the house.

The Good Stuff

Wilson’s Extra Virgin Olive Oil is cold-pressed, which keeps more of the natural antioxidants and the rounder, less bitter flavour intact compared to refined oils. It’s dairy-free and suitable for most diets, which matters in a dish that’s already carrying buttermilk as one of its main ingredients.

Used here at moderate air-fryer and grill temperatures, it stays well within its working range, so you get the flavour without any of the harsh, burnt notes that turn up when oil is pushed past where it should be.

Ways to Change It Up

Add heat — double the chilli flakes in the ezme, or add a finely chopped fresh chilli for extra bite.

Swap the protein — this marinade works just as well on chicken thighs, which stay juicier if you tend to overcook breasts.

Go bunless — skip the ciabatta and serve the chicken and ezme over rice or a simple green salad for a lighter, gluten-free plate.

Make it a wrap — slice the chicken thinner and roll it with the ezme into a flatbread or tortilla for an easier lunchbox option.

Add cheese — a layer of crumbled feta over the ezme before the chicken goes on adds a salty contrast that works well with the lime.

Oven instead of air fryer — bake the chicken at 200°C for around 20–25 minutes if you don’t have an air fryer, checking it’s cooked through before serving.

Questions You Might Have

Ready to Make This?

Get the bottle that does the heavy lifting on both the bread and the ezme.

More From Our Kitchen

Lemon and Herb Chicken — Chicken Biryani — Braai Marinades with Extra Virgin Olive Oil — All Recipes

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