📝 About This Recipe
Experience the ultimate guilt-free indulgence with these bite-sized morsels of tender chicken, enveloped in a craggy, golden crust that rivals any deep-fried classic. By utilizing a double-dredge technique and the rapid circulation of the air fryer, we achieve a shattering crunch without the heavy oil. Infused with a hint of smoky paprika and tangy buttermilk, these addictive nuggets are perfect as a crowd-pleasing appetizer or a fun family dinner.
🥗 Ingredients
The Chicken & Marinade
- 1.5 pounds Chicken Breast (cut into 1-inch bite-sized pieces)
- 1 cup Buttermilk (full fat preferred)
- 1 tablespoon Hot Sauce (vinegar-based like Frank's RedHot)
- 1 teaspoon Garlic Powder
- 1 teaspoon Kosher Salt
The Breading Station
- 1 cup All-Purpose Flour
- 1/2 cup Cornstarch (crucial for extra crispiness)
- 1/2 cup Panko Breadcrumbs (finely crushed)
- 1 tablespoon Smoked Paprika
- 1 teaspoon Onion Powder
- 1/2 teaspoon Dried Oregano
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 teaspoon Cayenne Pepper (optional, for a subtle kick)
Finishing Touches
- 1 bottle Avocado Oil Spray (high smoke point spray)
- 1 tablespoon Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the buttermilk, hot sauce, garlic powder, and salt until well combined.
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2
Add the cubed chicken pieces to the buttermilk mixture, ensuring every piece is fully submerged. Cover and refrigerate for at least 30 minutes, or up to 4 hours for maximum tenderness.
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3
In a shallow wide dish or a large zip-top bag, whisk together the flour, cornstarch, crushed panko, smoked paprika, onion powder, oregano, black pepper, and cayenne.
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4
Preheat your air fryer to 400°F (200°C) for at least 5 minutes to ensure a hot cooking surface.
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5
Using tongs or a fork, remove a handful of chicken pieces from the buttermilk, letting the excess liquid drip off, and drop them into the flour mixture.
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6
Toss the chicken vigorously in the flour mixture, pressing the breading into the meat to create those desirable 'craggy' bits.
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7
Shake off the excess flour and place the coated chicken on a wire rack. Repeat with the remaining chicken. Let the breaded chicken rest for 5 minutes; this helps the coating adhere and prevents it from falling off during cooking.
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8
Lightly grease the air fryer basket with the avocado oil spray. Place the chicken pieces in the basket in a single layer, ensuring they are not touching for optimal airflow.
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9
Generously spray the tops of the chicken with avocado oil until no dry flour spots are visible. This is the secret to a golden-brown finish.
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10
Air fry at 400°F for 6 minutes. Open the basket and carefully flip each piece or give the basket a good shake.
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11
Spray any remaining dry spots with oil and cook for another 6-8 minutes, or until the chicken reaches an internal temperature of 165°F and the exterior is deeply golden and crispy.
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12
Remove the chicken from the air fryer and let it rest for 2 minutes. Garnish with fresh parsley and a pinch of flaky salt before serving.
💡 Chef's Tips
Don't overcrowd the basket; cook in batches if necessary to ensure the air can circulate freely for maximum crunch. If you see white flour spots halfway through cooking, spray them directly with oil; dry flour will not crisp up. For an even crispier coating, use a food processor to pulse the Panko into a fine meal before mixing with the flour. Marinating the chicken in buttermilk is essential as the acid breaks down the proteins, resulting in incredibly juicy meat. Swap chicken breast for chicken thighs if you prefer a richer flavor and more moisture.
🍽️ Serving Suggestions
Serve with a side of homemade honey mustard or spicy chipotle mayo for dipping. Pair with crisp celery sticks and carrot ribbons to balance the savory crunch. Serve atop a fresh garden salad with ranch dressing for a 'Crispy Chicken Salad' vibe. Enjoy with a cold craft lager or a sparkling lemon-lime soda. Stuff them into warm pita bread with shredded lettuce and tzatziki for a quick wrap.