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If you love fried chicken but hate the mess, and the oil, then you'll love this easy recipe for Air Fryer Cornflake Fried Chicken.
With a deliciously seasoned crispy golden cornflake crust, this Air Fryer Fried Chicken is crispy on the outside yet tender and juicy on the inside.
If you loved my Air Fryer Parmesan Crusted Chicken, then you'll love this Cornflake Crusted Chicken!
It tastes like eating fried chicken but without the oil and fat. This recipe will become a family favorite of all the Air Fryer Recipes,
Table of Contents
Why You’ll Love This Recipe
- Flavor - The chicken and cornflake crust are perfectly seasoned with a delicious blend of spices, including paprika, poultry seasoning, and more.
- Tender Chicken - The chicken is marinated in buttermilk with seasoning for a perfectly tender, perfect air-fried chicken.
- Crispy Crust - The crunchy cornflakes make the perfect crust for air-fried chicken, and it is better for you than deep frying, and there are no bread crumbs to worry about.
- Less Oil - Forget all that oil; only cooking spray is used, and no oil. So you get all the flavor and texture of fried chicken but without all the fat.
- Air Fryer - The air fryer "fries" that chicken to perfection quickly and easily! It is great when you want a quick dinner.
- Tried and True Recipe - This delicious recipe has been thoroughly tested and passed the family taste test, so you can trust that the recipe will work. In my opinion, it is one of the best recipes for Air Fryer Chicken.
How To Make Air Fryer Fried Chicken
Equipment
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Ingredients
Below, I discuss the ingredients and possible substitutions if you don't have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.
- Buttermilk
- Smoked Paprika
- Garlic Powder – You could use onion powder instead of or in addition to garlic powder.
- Poultry Seasoning
- Cayenne Pepper (Optional)
- Salt
- Pepper
- Chicken thighs and drumsticks – I used bone-in dark meat chicken to ensure the chicken stays tender even after air frying.
- All-purpose flour
- Cornflakes
Directions
STEP 1: In a large bowl or ziplock bag, combine buttermilk, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon poultry seasoning, ½ teaspoon cayenne pepper, and ½ teaspoon salt.
Combine the flour, remaining salt, and black pepper in a bowl or shallow dish.
Add the cornflakes and remaining spices to a food processor
STEP 2: Add the chicken to a plastic bag with the buttermilk marinade, and place it in the refrigerator for at least 30 minutes or up to 24 hours. The longer it marinades, the more flavorful the chicken will be.
STEP 3: In a shallow dish, combine the flour, remaining salt, and black pepper. Add the cornflakes and remaining spices to a food processor and pulse a few times until the cornflakes are smaller, like cornflake crumbs, but not ground too much.
STEP 4: Pour the buttermilk off the chicken into a bowl. Dip the chicken in the flour, dredge in the milk, and finally, in the cornflake mixture.
STEP 4: Place chicken pieces in the air fryer basket in a single layer and spray with cooking spray. Set the air fryer to 375° degrees f. and the fry cooking time for 10 minutes; flip the chicken and spray with cooking spray. Continue frying for an additional 10 minutes. Use a meat thermometer to check for doneness. 165°, the chicken is done. If it isn't cooked completely, continue frying for another 5 minutes and check again.
Let the chicken rest for 5 minutes before serving.
Recipe Tips
- Spray the cornflake-crusted chicken with olive oil or cooking spray.
- Use a meat thermometer so the meat doesn't overcook. The chicken is done when a meat thermometer is inserted into the thickest part of the chicken. The thermometer should read 165° when the chicken is done.
Variations
- Baked Cornflake Chicken – Prepare the chicken the same way, but instead of air frying it, bake it at 400 degrees for 35 to 40 minutes.
What To Serve With Southern Fried Chicken
- Dipping Sauces – Serve with your favorite dipping sauces like barbecue sauce, honey mustard, or ranch dressing.
- Macaroni and Cheese - I love this Instant Pot Macaroni and cheese because it is easy and comes out perfectly creamy and cheesy every time.
- Angel Biscuits - Light, flaky, and perfect with fried chicken.
- Mashed Potatoes - Creamy and buttery mashed potatoes made perfectly in the Instant Pot.
- Cornbread - Easy Homemade Buttermilk Cornbread gives the fried chicken that true Southern feel.
- Cole Slaw - Spicy Cilantro Lime Slaw pairs perfectly with the Air Fryer Cornflake Chicken.
FAQs
How Do I Store Leftover Fried Chicken?
Store in an air-tight container in the refrigerator for up to 5 days.
Can I Freeze Fried Chicken?
Freeze air-fried chicken for up to 3 months.
How Do I Reheat Fried Chicken?
Reheat the chicken in the air fryer.
More Air Fryer Recipes
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Recipe
Equipment
Ingredients
- 2 cups buttermilk divided
- 1 teaspoon Smoked paprika divided
- 1 teaspoon garlic powder
- 1 teaspoon poultry seasoning
- 1 teaspoon cayenne pepper
- 1 teaspoon salt divided
- 1/2 teaspoon black pepper divided
- 8 (bone-in) chicken thighs or drumsticks
- 1 cup all purpose flour
- 4 cups cornflakes cereal crushed
Instructions
- Combine the buttermilk, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon poultry seasoning, ½ teaspoon cayenne pepper, and ½ teaspoon salt, in a large bowl or ziplock bag. Add the chicken and place in the refrigerator for at least 30 minutes or up to 24 hours.
- Combine the flour, remaining salt and pepper together in a shallow dish.
- Add the cornflakes and remaining spices in a food processor and pulse a few times, till cornflakes are smaller, but not ground too much.
- Pour the buttermilk off the chicken into a bowl. Dip the chicken in the flour, then dredge in the milk and finally in the cornflakes.
- Place chicken pieces in the air fryer and spray with cooking spray. Set the air fryer to 375°. Fry for 10 minutes, flip the chicken and spray with cooking spray. Continue frying for an additional 10 to minutes. Use a meat thermometer to check for doneness. 165° the chicken is done. If it isn't cooked completely, continue frying for another 5 minutes and check again.
- Let the chicken rest for 5 minutes before serving.
Amber says
Could you use boneless chicken, would that affect the cook time?
Jen says
Turned out so good! My husband said it was one of his favorite meals! 10/10 in our book!
Kellie Hemmerly says
So good! Tasted so crispy and juicy, the kids loved it!
Julia says
My husbands all time favorite chicken recipe! super easy to make and doesnt take long at all! A go-to weeknight dinner for us!
Trish says
do you dip in flour or buttermilk first? it’s a little confusing as it says to dip in flour and then dredge in buttermilk. are we supposed to dip in buttermilk, dredge in flour then roll in cornflake?
Michele says
Hi Trish,
The chicken is marinated in buttermilk. Pour part the buttermilk in a separate bowl. Then dredge both sides of the chicken in the flour, and then dip in the buttermilk, turn the chicken to dip the other side in the buttermilk, and then roll in the cornflakes. The order is flour, buttermilk, cornflakes.
Let me know if you any other questions.
Thanks,
Michele