Description
This air fryer popcorn chicken is crispy, juicy, and easy! A healthier take on your fast food favorite, ready in 30 minutes.
Ingredients
– 1 1/4 cups (300ml) buttermilk
– 3/4 teaspoon salt
– 1/4 teaspoon freshly ground black pepper
– 1/4 teaspoon granulated garlic
– 1 pound (453g) boneless skinless chicken breast, cut into 1″ chunks
– 1 1/4 cups (156g) all-purpose flour
** (For gluten-free: use 1 1/4 cups (173g) Bob’s Red Mill 1-to-1 GF Flour or 1 1/4 cups (160g) Otto’s Cassava Flour)**
– 1/2 teaspoon granulated garlic or garlic powder
– 3/4 teaspoon ground paprika
– 1 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– Olive oil in a mister
Instructions
1. Marinate the chicken: In a bowl, whisk together buttermilk, 3/4 tsp salt, 1/4 tsp pepper, and 1/4 tsp garlic. Add chicken pieces, toss to coat, and refrigerate for at least 30 minutes or overnight.
2. Prepare the coating: In a separate bowl, combine the flour, garlic powder, paprika, salt, and pepper.
3. Coat the chicken: Remove chicken from the marinade, letting excess drip off. Toss pieces in the flour mixture until well coated. For extra crispiness, double-dip: return coated chicken to the buttermilk, then back into the flour.
4. Preheat the air fryer to 400°F (200°C) for 3-5 minutes.
5. Arrange and spray: Lightly spray the air fryer basket with oil. Place chicken in a single layer (work in batches if needed). Mist the tops of the chicken with oil.
6. Cook: Air fry for 8-10 minutes, flipping halfway through and spraying again. Cook until golden and internal temp reaches 165°F (74°C).
Notes
For dairy-free, use unsweetened plain almond or oat milk mixed with 1 tablespoon lemon juice or vinegar as a buttermilk substitute.
For extra crunch, add 2 tablespoons of cornstarch to the flour coating.
Don’t overcrowd the air fryer—space equals crispiness.