Air Fryer Popcorn Chicken

This crave-worthy chicken is perfect for serving up as an appetizer or a main course.

Course: Appetizer, Main Course

Cuisine: American, Western

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Calories: 204kcal

Combine crushed cornflakes, garlic powder, and salt in a dish or a large plastic bag.
Pour buttermilk into a separate bowl, dip the cubed chicken in the buttermilk, then roll them in the cornflakes mixture.
Press lightly on the Cornflakes coating so it sticks to the chicken.
Place chicken pieces in a single layer in the air fryer and cook for 10 minutes at 350 degrees F / 176 degrees C.
Repeat process until all of the popcorn chicken is cooked.

Cut the chicken into even sized cubes.
Be sure to use cornflakes, not frosted flakes.
Use a blender to crush the cornflakes or transfer them to a zip top bag and crush with a rolling pin.
Marinate in the buttermilk for 30 minutes to one hour for even more flavor.
Spray your air fryer with cooking spray or olive oil, or use a piece of parchment to prevent the chicken from sticking to the basket.
If possible, allow the air fryer chicken to rest for about 10 minutes after coating and before air frying. This helps the coating to adhere to the chicken.
Leave space between the pieces of chicken during air frying so the air circulates and the pieces cook evenly and crisp up.
Depending on the size of your air fryer you may need to cook these in batches.
Shake or turn the chicken halfway through cooking.
If desired, spray the pieces with a little olive oil or cooking spray while cooking for extra crunch.
Check for doneness with a meat thermometer. The internal temperature of chicken should reach at least 165 degrees F / 76 degrees C.
Storage - keep leftovers in an airtight container inside the fridge for 3 days.
There are 3 Blue Plan SmartPoints in a serving of this.