Crispy Air Fryer Chicken

Ingredients

• 2 chicken breasts (2 large or 3 small breasts, cut into smaller pieces)
• 2 cup buttermilk (Some of the marinade will be used again for coating.)
• 1 tsp sweet paprika (For the marinade.)
• 1 tsp granulated garlic (For the marinade.)
• 0.5 tsp black pepper (For the marinade.)
• 1 tsp salt (For the marinade.)
• cayenne pepper (1 pinch, for the marinade.)
• 0.5 tsp chili flakes (Optional, for the marinade.)
• 1 cup all-purpose flour (For the dry coating.)
• 1 cup cornflakes (Crushed by hand or in a blender.)
• 2 tsp sweet paprika (For the dry coating.)
• 2 tsp granulated garlic (For the dry coating.)
• 1 tsp salt (For the dry coating.)
• 0.5 tsp black pepper (For the dry coating.)
• 0.667 tsp baking soda (For the dry coating.)
• 3 tbsp cornstarch or potato starch (For the dry coating.)
• oil (For brushing both sides of the coated pieces.)
• 2 tbsp honey (For the glaze.)
• 3 tbsp ketchup (For the glaze.)
• 2 tbsp water (For the glaze.)
• 1 tbsp sriracha (For the glaze.)
• lemon juice (Juice of half a lemon, for the glaze.)
• salt (To taste, for the glaze.)
• 1 tbsp cold butter (Add at the end in 3 portions, stirring constantly.)
• Greek yogurt (As desired, for the yogurt sauce.)
• parsley (As desired, for the yogurt sauce.)
• mustard (As desired, for the yogurt sauce.)
• salt (To taste, for the yogurt sauce.)
• lemon juice (As desired, for the yogurt sauce.)

Steps

1. 1

   Cut the chicken breasts into smaller pieces and place them in a bowl.

2. 2

   Pour the buttermilk over the chicken and add the sweet paprika, granulated garlic, black pepper, salt, a pinch of cayenne pepper, and, optionally, the chili flakes. Mix and leave to marinate for at least 1 hour.

3. 3

   Crush the cornflakes by hand or in a blender. Combine them in a bowl with the flour, sweet paprika, granulated garlic, salt, black pepper, baking soda, and starch.

4. 4

   Remove the chicken pieces from the marinade and press them firmly into the dry coating. Then dip each piece back into the buttermilk marinade and press it thoroughly into the dry coating once more. The coating may be quite sticky and awkward to work with.

5. 5

   Set the coated pieces aside for 10 minutes so the coating can adhere better.

6. 6

   After 10 minutes, brush both sides of the coated pieces with oil.

7. 7

   Preheat the air fryer to 190°C. Place the chicken pieces in the air fryer and cook for about 8–13 minutes, depending on their size. Turn them over halfway through cooking.

8. 8

   Prepare the glaze: place the honey, ketchup, sriracha, water, and lemon juice in a small saucepan. Heat, then season with salt.

9. 9

   Remove the saucepan from the heat once the glaze is sufficiently warmed, or keep it over very low heat. Add the cold butter in 3 portions, stirring constantly until incorporated into the glaze.

10. 10

    Prepare the yogurt sauce: place the Greek yogurt, chopped parsley, mustard, salt, and lemon juice in a bowl. Mix and season to taste.

11. 11

    Serve the crispy chicken with the honey glaze and yogurt sauce.

Notes

The source does not specify quantities for the Greek yogurt, parsley, mustard, or oil; use them according to taste. The exact number of servings is not provided. The marinating time is at least 1 hour.

Nutrition per serving

• main course
• chicken
• air fryer
• crispy
• breaded
• spicy
• yogurt sauce