Description
Crispy, golden air fryer popcorn chicken made with tender marinated chicken and a perfectly seasoned coating. This easy recipe delivers crunchy texture and juicy flavor without deep frying, making it ideal for weeknights or entertaining.
Ingredients
- 500 g (1 lb) skinless chicken breasts, chopped into bite-size pieces
- 80 ml (1/3 cup) buttermilk
- ½ tsp salt
- ¼ tsp white pepper
- ¼ tsp garlic salt (or garlic powder + extra ¼ tsp salt)
- 100 g (2/3 cup) cornflour (cornstarch)
- 1 large egg, beaten
- 120 g (1 cup) plain (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 15 ml / 1 tbsp total)
Instructions
- Combine chicken, buttermilk, salt, white pepper, and garlic salt in a bowl. Cover and marinate for at least 30 minutes in the refrigerator.
- Prepare three bowls: cornflour in one, beaten egg in another, and flour mixed with all remaining seasonings in the third.
- Coat each piece of chicken in cornflour, dip into egg, then press into seasoned flour mixture. Ensure even coating.
- Preheat air fryer to 200°C (400°F). Lightly spray basket with oil.
- Arrange chicken in a single layer. Spray lightly with oil.
- Cook for 8–10 minutes, flipping halfway, until golden and internal temperature reaches 75°C (165°F).
- Rest for 2–3 minutes before serving.
Notes
- Do not overcrowd the basket; cook in batches for maximum crispiness.
- Lightly spraying the top ensures even browning.
- For extra crunch, double dip by repeating egg and flour step.
- If coating looks dry halfway through cooking, lightly mist with additional spray oil.
- Prep Time: 20 minutes
- Marinating Time: 30 minutes
- Cook Time: 10 minutes