By Akshara
April 23, 2026
This recipe delivers that satisfying, craggy "crunch" without the heavy oil of deep-frying. By using the double-dredge method, the air fryer creates a professional-grade crust that stays crispy through the entire game. Using buttermilk ensures the chicken remains incredibly juicy, making this a high-protein, cleaner alternative to your favorite takeout.
250g boneless chicken breast, cut into small cubes 1/2 cup buttermilk (for marinating) 1 cup flour mixed with 2 tbsp cornstarch 1 tsp each: paprika, garlic powder, salt, and pepper Cooking oil spray
Marinate chicken in buttermilk for at least 20 minutes to tenderize the protein.
Whisk the flour, cornstarch, and spices in a bowl. Dredge the chicken in flour, dip back into the buttermilk, and coat in flour once more for a thick, "craggy" texture.
Place the pieces in a single layer in the air fryer basket and give them a generous spray of oil to prevent floury spots.
Air fry at 200°C for 10–12 minutes, shaking the basket halfway through until they are deep golden brown and snap when touched.