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Air Fryer Buttermilk Fried Chicken
25 min prep time
15 mintues cook time
4servings
Recipe by
Kathy Moore and Roxanne Wyss
Source
The Easy Air Fryer Cookbook
Photo by
Renee Comet
How to Make 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.
Watch How to Make Air Fryer Buttermilk Fried Chicken
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25 min prep time
15 mintues cook time
4servings
1 (4 ozs) piece of chicken
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Step-By-Step Instructions:
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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.
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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.
Nutrition facts
4 Servings
-
Serving Size
1 (4 ozs) piece of chicken
- Amount per serving Calories 160
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Total Fat
3.5g
- Saturated Fat 0.8g
- Trans Fats 0g
- Cholesterol 65mg
- Sodium 190mg
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Total Carbohydrate
7g
- Dietary Fiber 1g
- Total Sugars 0g
- Protein 24g
- Potassium 230mg
- Phosphorous 185mg
Ingredients
low-fat buttermilk
1/3 cup
hot sauce
1/4 tsp
boneless, skinless chicken breasts (cut in half lengthwise to make 4 equal portions)
1 lbs
corn flakes
6 tbsp
stone-ground cornmeal
3 tbsp
garlic powder
1 tsp
paprika
1 tsp
salt
1/4 tsp
black pepper
1/4 tsp
nonstick cooking spray
1 whole
Reviews & Ratings
Not recommended
Recommended
I liked the addition. I will be making this recipe again and often.
Recommended
Recommended
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