Description
Crispy air fryer popcorn chicken made with tender buttermilk-marinated chicken pieces coated in seasoned flour and cornflour for extra crunch.
Ingredients
Chicken
- 500 g (1 lb) skinless chicken breasts, chopped bite-size
- 80 ml (1/3 cup) buttermilk
- ½ tsp salt
- ¼ tsp white pepper
- ¼ tsp garlic salt
Crispy Coating
- 100 g (2/3 cup) cornflour (cornstarch)
- 1 large egg
- 120 g (1 cup) all-purpose flour
- ¼ tsp salt
- ½ tsp black pepper
- ½ tsp garlic salt
- ½ tsp celery salt
- 1 tsp paprika
- ½ tsp dried thyme
- Spray oil (about 1 tbsp total)
Instructions
- Mix chicken with buttermilk, salt, white pepper, and garlic salt. Marinate 15–30 minutes.
- Prepare three bowls: cornflour, whisked egg, and seasoned flour mixture.
- Coat chicken in cornflour, dip in egg, then dredge in seasoned flour.
- Preheat air fryer to 200°C (400°F). Lightly spray basket.
- Arrange chicken in a single layer. Spray tops lightly with oil.
- Air fry 8–10 minutes, shaking halfway, until golden and cooked through (165°F internal temperature).
Notes
- Do not overcrowd basket for best crisp texture
- Light oil spray helps achieve golden color
- Reheat in air fryer to maintain crunch
- Prep Time: 15 minutes
- Cook Time: 10 minutes