Ingredients:

  • 5 lbs Boneless, Skinless Chicken Thighs or Breasts (cut into 1-inch pieces)
  • 1 cup low-fat Buttermilk
  • 1 tsp Hot Sauce (e.g., Tabasco or Frank’s, optional)
  • 1 tsp Fine Sea Salt (for marinade)
  • 1/2 tsp freshly ground Black Pepper
  • 1/2 tsp Garlic Powder
  • 5 cups All-Purpose (Plain) Flour
  • 1/2 cup Cornstarch (Cornflour)
  • 1 tsp Baking Powder
  • 1 Tbsp Smoked Paprika
  • 1 tsp Onion Powder
  • 1/4 tsp Cayenne Pepper (adjust to taste)
  • 1 tsp Fine Sea Salt (for dredge)
  • Neutral Oil Spray (e.g., Avocado or Canola), as needed

Instructions:

  1. Cut the chicken into uniform 1-inch (2.5 cm) pieces. In a zip-top bag or bowl, combine the buttermilk, hot sauce (if using), 1 tsp salt, pepper, and garlic powder. Add the chicken pieces and ensure all are coated. Marinate in the refrigerator for a minimum of 30 minutes, or up to 4 hours.
  2. In a wide, shallow dish, whisk together all the Dry Dredge ingredients (flour, cornstarch, baking powder, paprika, onion powder, cayenne, 1 tsp salt). Remove the chicken from the marinade, allowing the excess buttermilk to drip off slightly.
  3. Working in batches, toss the chicken thoroughly in the dredge mixture until every piece is completely coated, pressing the flour mixture onto the chicken firmly. Place the coated chicken pieces on a wire rack and allow them to rest for 5–10 minutes. This helps the crust adhere.
  4. Preheat the air fryer to 400°F (200°C) for 5 minutes. Lightly spray the bottom of the air fryer basket with oil spray to prevent sticking.
  5. Place a single layer of coated chicken pieces in the basket, ensuring they do not overlap. Lightly spray the top of the chicken pieces generously with oil spray. This is crucial for crisping.
  6. Air fry for 6 minutes. Open the basket, shake vigorously, and continue cooking for another 6–8 minutes, or until the chicken is deeply golden brown and crispy and the internal temperature reaches 165°F (74°C). Remove and repeat with remaining batches.