Ingredients:

  • 3 lbs (600 g) Boneless, skinless Chicken Breast, cut into 1-inch pieces
  • 1/2 cup (120 ml) Buttermilk (or whole milk + 1 tsp lemon juice)
  • 1 teaspoon (5 ml) Hot Sauce (e.g., Frank's or Tabasco)
  • 1/2 teaspoon Kosher Salt, divided
  • 1/2 teaspoon Black Pepper, divided
  • 1 cup (125 g) All-Purpose (Plain) Flour
  • 1/4 cup (30 g) Cornstarch
  • 1/2 teaspoon (2.5 g) Baking Powder
  • 1 teaspoon (5 g) Smoked Paprika
  • 1 teaspoon (5 g) Garlic Powder
  • 1/2 teaspoon (2.5 g) Onion Powder
  • 1/2 teaspoon (2.5 g) Dried Oregano
  • Neutral Oil Cooking Spray (high-heat safe), as needed

Instructions:

  1. Cut the Chicken: Trim and cut the chicken breast into even 1-inch cubes.
  2. Mix the Marinade: In a medium bowl, combine the buttermilk, hot sauce, 1/2 tsp salt, and 1/2 tsp pepper. Add the chicken pieces, ensuring they are well coated. Cover and refrigerate for a minimum of 30 minutes (up to 4 hours) for maximum tenderness.
  3. Prepare the Coating: In a large bowl or zip-top bag, whisk together the flour, cornstarch, baking powder, smoked paprika, garlic powder, onion powder, oregano, and the remaining salt and pepper until thoroughly combined.
  4. Dredge: Working in small batches, remove the chicken from the marinade, shaking off any excess liquid. Immediately transfer the wet chicken pieces into the dry coating mix.
  5. Coat Thoroughly: Shake the bag or toss the pieces until they are completely covered. Press the dry mixture onto the chicken firmly to ensure adherence.
  6. Rest/Chill: Transfer the breaded chicken pieces to a wire rack or baking sheet lined with parchment paper. Refrigerate for 10–15 minutes. This crucial resting step ensures the coating locks onto the meat and doesn't fall off during cooking.
  7. Preheat: Preheat the air fryer to 400°F (200°C) for 5 minutes.
  8. Load the Basket: Lightly spray the inside of the air fryer basket with oil spray. Place the breaded chicken pieces in a single layer in the basket. Do not overcrowd; work in batches.
  9. Spritz: Lightly spray the tops of the chicken pieces with the oil spray. This helps achieve a golden colour and crisp texture.
  10. Cook: Air fry the chicken for 6 minutes. Flip the pieces over, spritz the second side lightly with oil, and cook for another 5–8 minutes.
  11. Check Doneness: The chicken is done when the coating is deep golden brown and crispy, and the internal temperature reaches 165°F (74°C).
  12. Serve: Remove the first batch and keep warm while cooking the remaining chicken. Serve immediately with your favorite sauces.