Craving that crispy, golden, finger-licking fried chicken without the guilt of deep frying? Look no further than your air fryer! This Fried Chicken Air Fryer recipe delivers the ultimate crunch and flavor with a fraction of the oil. We’re taking juicy chicken tenders, coating them in a savory, crunchy cornflake crust, and then tossing them in a sweet and spicy Korean-inspired sauce for a flavor explosion you won’t forget. It’s the perfect way to enjoy your favorite comfort food in a healthier, easier way.
Key Ingredients
The magic of this recipe lies in a few key ingredients that work together to create the perfect texture and flavor. The cornflakes provide an incredibly light and crispy coating, much lighter than traditional breadcrumbs. They’re seasoned with garlic powder, paprika, salt, and pepper for a savory base. The Korean-style sauce is the star of the show, a perfect balance of sweet, spicy, and umami thanks to gochujang, honey, ketchup, sesame oil, and mirin. It’s the perfect complement to the crunchy chicken.
Ingredients List
| Ingredient | Amount |
|---|---|
| Chicken tenders | 8 pieces |
| Crushed corn flakes | 1 cup |
| Garlic powder | 1 tablespoon |
| Paprika | 1 teaspoon |
| Eggs | 2 |
| Salt | 1 teaspoon |
| Pepper | 1 teaspoon |
| Avocado oil | 1 tablespoon |
| Garlic, minced | 2 cloves |
| Green onion | 2 stalks, whites and greens separated |
| Gochujang | 2 tablespoon |
| Honey | 3 tablespoon |
| Ketchup | 3 tablespoon |
| Mirin | 2 tablespoon |
| Sesame oil | 1 tablespoon |
| Toast sesame seeds | 2 tablespoon |
Helpful Tools
- Air Fryer: The star of the show. Make sure it’s preheated to 400°F (200°C) for optimal crispiness.
- Shallow Dish: For crushing the cornflakes and coating the chicken.
- Large Mixing Bowl: For whisking the eggs and coating the chicken tenders.
- Saucepan: For simmering the Korean-style sauce.
- Pastry Brush: For evenly coating the chicken tenders with the sauce.
Pro-Tips
- For extra crispy chicken, pat the chicken tenders dry with paper towels before coating them.
- Don’t overcrowd the air fryer basket. Cook the chicken tenders in batches if necessary to ensure they cook evenly and get crispy.
- For a spicier sauce, add a pinch of red pepper flakes or a dash of sriracha to the Korean-style sauce.
- For a more traditional flavor, skip the Korean sauce and serve the chicken tenders with your favorite dipping sauce, like honey mustard or ranch. If you’re looking for another delicious chicken recipe, try this Garlic Parmesan Chicken And Potatoes that’s sure to be a hit.
- Leftover chicken tenders can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the air fryer for a few minutes to restore their crispiness.
How to Make Fried Chicken Air Fryer
- Preheat your air fryer to 400°F (200°C).
- In a shallow dish, crush the cornflakes to create a coating for the chicken tenders. Season with salt, pepper, garlic powder, and paprika. Mix.
- In a separate large mixing bowl, whisk together eggs. Add some salt and pepper.
- Dip each chicken tender into the egg mixture, ensuring it is fully coated.
- Roll the coated chicken tender in the crushed cornflakes, pressing gently to adhere the flakes to the chicken.
- Place the coated chicken tenders in the bottom of the air fryer basket in a single layer, leaving space between each.
- Spray with cooking oil – I like to use this avocado oil spray.
- Cook in the preheated air fryer for about 10-12 minutes, flipping halfway through, or until the chicken is golden brown and cooked through.
- While the chicken is cooking, make the Korean-style sauce. In a saucepan over medium heat, add avocado oil.
- Add minced garlic and chopped green onion, sautéing until fragrant.
- Stir in gochujang, honey, ketchup, sesame oil, and mirin.
- Allow the mixture to simmer, stirring constantly, until the sauce thickens slightly.
- Add toasted sesame seeds.
- Once the chicken tenders are cooked, transfer them to the pan.
- Gently toss the chicken tenders in the sauce until they are well coated.
Variations
- Swap the Korean sauce for a classic honey mustard, barbecue, or buffalo sauce.
- Use panko breadcrumbs instead of cornflakes for a different texture.
- Add a sprinkle of grated Parmesan cheese to the cornflake coating for extra flavor.
Fried Chicken Air Fryer
This Air Fryer Fried Chicken delivers all the crave-worthy crunch and flavor of traditional Southern fried chicken with a fraction of the calories and mess. Marinated in tangy buttermilk and coated in a seasoned flour blend, the chicken cooks up golden and crispy on the outside while staying incredibly juicy on the inside.
- Total Time: 40
- Yield: 4 servings
Ingredients
— The Chicken & Marinade —
2 lbs (900g) chicken pieces (bone-in, skin-on drumsticks and thighs work best)
1 cup buttermilk
1 teaspoon hot sauce (optional, for flavor depth)
1 teaspoon salt
— The Breading —
1 cup all-purpose flour
¼ cup cornstarch (the secret to extra crunch!)
1 tablespoon paprika (or smoked paprika)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano or thyme
½ teaspoon black pepper
½ teaspoon salt
— For Cooking —
Olive oil cooking spray or vegetable oil spray
Instructions
1. **Marinate:** In a large bowl or zip-lock bag, combine the chicken, buttermilk, hot sauce, and 1 teaspoon salt. Toss to coat. Refrigerate for at least 30 minutes (up to 4 hours is ideal).
2. **Preheat:** Preheat your Air Fryer to 375°F (190°C) for about 5 minutes.
3. **Prepare Dredge:** In a shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, oregano, salt, and pepper.
4. **Coat:** Remove a piece of chicken from the buttermilk, letting the excess drip off. Press it firmly into the flour mixture, turning to coat all sides evenly. Shake off any loose flour. Repeat with all pieces.
5. **Rest:** Place the coated chicken on a wire rack or plate for 5–10 minutes. This allows the coating to hydrate and stick better during cooking.
6. **Spray:** Spray the air fryer basket generously with oil. Place the chicken in the basket in a single layer (do not overcrowd; cook in batches if needed). **Generously** spray the top of the chicken with oil until no dry flour is visible.
7. **Cook:** Air fry for 12–15 minutes. Open the basket, flip the chicken, and spray any dry flour spots on the other side with more oil.
8. **Finish:** Cook for another 10–12 minutes, or until the skin is crispy and golden brown, and the internal temperature reaches 165°F (74°C).
9. Let rest for 5 minutes before serving.
Notes
The White Spot Rule: If you see white flour spots on the chicken after flipping or when checking, spray them immediately with oil. Dry flour will not cook or brown in an air fryer.
Don’t Crowd: Air circulation is what makes the food crispy. If you stack the chicken, it will steam and become soggy. Leave space between pieces.
Cornstarch: Don’t skip the cornstarch! It cuts the gluten in the flour and creates a lighter, crispier crust closer to real fried chicken.
Reheating: To restore the crunch, reheat leftovers in the air fryer at 350°F for 3–5 minutes.
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Air Fryer
- Cuisine: American / Southern
FAQ
- Can I use frozen chicken tenders?
- While it’s best to use fresh chicken tenders, you can use frozen ones. Just make sure to thaw them completely before coating and cooking.
- Can I make this recipe gluten-free?
- Yes, you can use gluten-free cornflakes or panko breadcrumbs.
How do I store leftover chicken tenders?
Store them in an airtight container in the refrigerator for up to 3 days. Reheat them in the air fryer for a few minutes to restore their crispiness.
Conclusion
There you have it! A delicious, crispy, and healthier take on fried chicken that’s perfect for any day of the week. This Fried Chicken Air Fryer recipe is easy to make, packed with flavor, and sure to become a family favorite.
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