Air Fryer Popcorn Chicken

By Kitchen Sanctuary

Ingredients

500 g (1lb) skinless chicken breasts (chopped into small bite-size pieces)
80 ml (1/3 cup) buttermilk
1/2 tsp salt
1/4 tsp white pepper
1/4 tsp garlic salt ((or use garlic powder + an extra 1/4 tsp regular salt))
100 g (2/3 cup) cornflour ((cornstarch in USA)))
1 large egg
120 g (1 cup) plain (all-purpose) flour
1/4 tsp salt
1/2 tsp black pepper
1/2 tsp garlic salt
1/2 tsp celery salt
1 tsp paprika
1/2 tsp dried thyme
spray oil ((I use approx 15ml or 1 tbsp across the whole recipe))
Ketchup, BBQ sauce, Burger Sauce or Sweet Chilli Sauce

Prep Time10mins
Cook Time15mins
Servings4

Instructions

Add the chicken to a bowl.

Add the buttermilk, salt, white pepper and garlic salt. Give it a good mix together and let it marinade for 30-60 minutes (you can get away with 10 minutes if you're in a real rush).

Preheat your air fryer basket(s) to 200C/400F.

Take three bowls, to the first add the cornflour. Break an egg into the second bowl and lightly whisk with a fork. To the third bowl add the flour, salt, pepper, garlic salt, celery salt, paprika and thyme and mix together.

Spray the preheated air fryer basket(s) with spray oil.

Toss a piece of chicken in the cornflour, then dip in the egg (you want to fully coat it so the final layer sticks), then dredge in the seasoned flour mixture.

Add the chicken in to the air fryer basket. Repeat with the rest of the chicken, adding to the basket in a single layer (you may need to work in two batches). Try to leave a little space around each piece for air flow.

Spray liberally with spray oil and cook for 15-20 minutes at 200C/400F until golden and crispy. Turn the chicken (or shake the basket) twice during cooking and spray on a little more oil each time.

Serve with your favourite dipping sauce.