In a bowl, combine the buttermilk, dried parsley, dried chives, kosher salt, dried dill, onion powder, garlic powder, and dried tarragon.

Place the chicken breast in the bowl, ensuring it is completely covered with the buttermilk mixture.

Let it marinate at room temperature for at least 20 minutes or refrigerate for up to 4 hours.

In another bowl, mix together the dried parsley, dried chives, kosher salt, dried dill, onion powder, garlic powder, and dried tarragon to create the seasoning mix.

Preheat the air fryer to 300°F.

Remove the chicken breast from the buttermilk marinade, allowing excess to drip off, and place it skin-side up in the air fryer basket.

Sprinkle the seasoning mix evenly over the top of the chicken breast and let it sit for at least 5 minutes to allow the flavors to meld.

Lightly spray the top of the chicken breast with cooking spray.

Cook the chicken at 300°F for 10 minutes, then increase the temperature to 350°F and continue cooking until an instant-read thermometer inserted into the thickest part of the breast reads 160°F and the chicken is deep golden brown, about 30 to 35 minutes.

Remove the chicken breast from the air fryer and let it rest on a cutting board for 10 minutes before slicing and serving.