Description
Crispy, bite-sized chicken that rivals any fast food joint but without the guilt. Your air fryer just became your new best friend.
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken breasts, cut into ¾-inch pieces
- 1 cup (240ml) buttermilk
- 1 tablespoon (15ml) hot sauce (optional)
- 1½ cups (190g) all-purpose flour
- 2 teaspoons (10g) garlic powder
- 2 teaspoons (10g) onion powder
- 1 teaspoon (5g) paprika
- 1 teaspoon (5g) salt
- ½ teaspoon (2.5g) black pepper
- ½ teaspoon (2.5g) dried oregano
- ½ teaspoon (2.5g) dried basil
- ¼ teaspoon (1.25g) cayenne pepper
- Olive oil or avocado oil spray
Instructions
- Cut chicken breasts into ¾-inch cubes of uniform size. Place in a medium bowl, pour buttermilk and hot sauce over chicken, and stir to coat. Marinate for at least 15 minutes or up to 4 hours in the refrigerator.
- In a shallow dish, whisk together flour, garlic powder, onion powder, paprika, salt, black pepper, oregano, basil, and cayenne pepper until well combined.
- Working with a few pieces at a time, remove chicken from buttermilk, letting excess drip off. Dredge in seasoned flour, pressing gently. For extra crispiness, dip floured chicken briefly back in buttermilk, then coat in flour again.
- Preheat air fryer to 400°F (200°C) for 3 minutes. Lightly spray the basket with oil.
- Arrange breaded chicken in a single layer in the air fryer basket, ensuring pieces don’t touch. Lightly spray tops with oil.
- Cook for 5 minutes, then flip or shake basket, and continue cooking for 3-5 minutes until golden brown and internal temperature reaches 165°F (74°C).
- Transfer to a paper towel-lined plate and let rest for 2 minutes before serving with your favorite dipping sauces.