Air Fryer Buttermilk Fried Chicken
Is it possible to make fried chicken diabetes-friendly? Absolutely! Especially if you have an air fryer. This small appliance "fries" food with hot circulating air, so you can create the crispy, crunchy exterior or frying with a fraction of the fat and calories from traditional deep frying. This recipe creates juicy, flavorful fried chicken by marinating the chicken in buttermilk, then coating it in a cornflake crust. Then the air fryer works its magic and delivers this fried chicken that's crispy, tender, and loaded with flavor! Top this chicken with a reduced-fat Creamy Gravy and pair with a side of Southern Collard Greens for the ultimate southern comfort meal!
Looking for more diabetes-friendly air fryer recipes? Check out this article.
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- Prep time
- 25 min
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- Servings
- 4 Servings
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- Serving size
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1 (4 ozs) piece of chicken
Ingredients
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low-fat buttermilk
- 1/3 cup
- 1/3 cup
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hot sauce
- 1/4 tsp
- 1/4 tsp
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boneless, skinless chicken breasts (cut in half lengthwise to make 4 equal portions)
- 1 lbs
- 454 g
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corn flakes
- 6 tbsp
- 6 tbsp
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stone-ground cornmeal
- 3 tbsp
- 3 tbsp
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garlic powder
- 1 tsp
- 1 tsp
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paprika
- 1 tsp
- 1 tsp
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salt
- 1/4 tsp
- 1/4 tsp
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coarse-ground black pepper
- 1/4 tsp
- 1/4 tsp
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nonstick cooking spray
- 1
- 1
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Directions
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In a small, deep bowl, stir together the buttermilk and hot sauce. Place the chicken in the buttermilk mixture. Allow to stand 15 minutes.
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Place the cornflakes into the work bowl of a food processor. Process until coarse crumbs form. Add the cornmeal, garlic powder, paprika, salt, and pepper and pulse until evenly mixed. Pour the crumbs into a shallow bowl. (if you don't have a food processor, you can crush the cornflakes in a plastic bag with a rolling pin.)
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Drain the chicken, allowing the excess buttermilk to drip back into bowl. Coat the chicken pieces evenly in the cornflake mixture. Place the coated chicken pieces on a wire rack.
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Place the chicken in the air fryer basket. Spray with nonstick cooking spray for 2 seconds (do not crowd the chicken; cook in batches if all the chicken doesn't fit). Set the temperature to 375°F and air fry for 7 minutes. Turn the chicken pieces. Air fry for an additional 7–10 minutes or until the chicken is done and a meat thermometer inserted in the center registers 165°F.
Reviews
Write a Review-
Made this last night and it turned out awesome. very crispy outside and moist inside. I used the recipe as printed, but I did add some Old Bay Seasoning to the dry mixture. I liked the addition. I will be making this recipe again and often.
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Delicious! I about doubled the coating materials (to make enough for the whole family) and used chicken thighs instead of breasts. I chopped them up into small chunks so they were more like chicken nuggets. Followed the air fryer instructions and they came out perfectly. A satisfying crunch on the outside and juicy on the inside. Even my very picky husband said they were amazing asked for them again.
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I made this last night and I loved it, I did increase the ingredients from what the recipe call, I did not think that it would be enough to coat all 4 chicken breast , I also used regular yellow corn meal because I could not find the stone ground. I also increased the cook time on the last two pieces I cooked because I very crisp chicken. It is a good recipe, and I will be making it again the taste is great
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although it sounds really really great there is 2 problems for me with this recipe (1) i can't handle spicy food (2) not real keen on garlic
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Tastes great. I didn't have corn meal on hand so substituded Frito corn scoops instead. The entire family loved it!
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Haven't tried it yet. What temperature and for how long in a regular and/or convection oven?