Ingredients:

  • 600 g Boneless, skinless chicken breast, cut into 1 inch pieces
  • 240 ml Buttermilk (full-fat preferred)
  • 5 ml Hot sauce (such as Louisiana-style or Tabasco)
  • 5 ml Fine sea salt (Marinade)
  • 5 ml Ground black pepper (Marinade)
  • 150 g All-purpose flour
  • 75 g Cornstarch
  • 5 ml Baking powder
  • 15 ml Smoked paprika
  • 15 ml Garlic powder
  • 10 ml Onion powder
  • 5 ml Dried oregano or thyme
  • 5 ml Cayenne pepper (optional)
  • 5 ml Fine sea salt (Coating)
  • 5 ml Ground black pepper (Coating)
  • High-heat cooking spray or 15 ml neutral oil

Instructions:

  1. Cut the chicken breast into even, bite-sized pieces (about 1 inch / 2.5 cm cubes). In a Ziploc bag or bowl, combine the chicken pieces, buttermilk, hot sauce, salt, and pepper. Ensure the chicken is fully coated.
  2. Seal the bag/cover the bowl and refrigerate for a minimum of 30 minutes, or up to 4 hours. This essential step tenderises the meat.
  3. In a wide, shallow dish, whisk together all the Dry Mix ingredients: flour, cornstarch, baking powder, smoked paprika, garlic powder, onion powder, oregano/thyme, cayenne pepper (if using), salt, and pepper. Make sure everything is thoroughly combined.
  4. Working in small batches, remove the chicken from the buttermilk mixture, allowing excess liquid to drip off (do not rinse). Toss the wet chicken immediately into the dry coating mix. Press the coating onto the chicken firmly for maximum adherence.
  5. Place the coated chicken pieces onto a wire rack set over a baking tray. Chill the coated chicken in the refrigerator for 15–20 minutes. This allows the coating to adhere better during cooking.
  6. Preheat your air fryer to 200°C (400°F). Lightly spray the bottom of the air fryer basket with cooking oil/spray to prevent sticking.
  7. Arrange the chicken pieces in a single layer in the basket, ensuring they do not touch. Generously mist the tops of the chicken pieces with cooking spray. This is essential for achieving a deep golden colour and crunch.
  8. Air fry for 5 minutes. Open the basket, flip or shake the chicken vigorously, and spray the newly exposed sides. Continue cooking for another 4–7 minutes, or until the exterior is deeply golden brown and the internal temperature registers 74°C (165°F).
  9. Remove the first batch and keep warm. Repeat the process with the remaining batches. Serve immediately with your favourite dips.