Crispy Buttermilk Chicken in the Air Fryer

Ingredients

• 800 grammes Chicken (breasts or boneless thighs) (cut into bite‑size pieces)
• 200 ml Semi‑skimmed milk (at room temperature)
• 3 cuillères à soupe Fresh lemon juice (about 45 ml, squeezed just before use)
• 200 grammes All‑purpose flour (sift before use)
• 1 cuillère à café Smoked paprika (heaped, very aromatic)
• 2 cuillères à café Dried oregano
• 2 cuillères à café Garlic powder
• 1 cuillère à café Ground black pepper
• 1 cuillère à café Salt (generous to enhance flavor)
• 2 cuillères à soupe Vegetable oil (or melted butter) (to grease the Air Fryer basket)
• 1 cuillère à soupe Butter (optional) (to add a golden finish after cooking)

Instructions

1. Prepare the fermented milk (buttermilk)

   Pour 200 ml of semi‑skimmed milk into a bowl, add 3 tablespoons of fresh lemon juice, stir gently and let rest 20 minutes at room temperature until the milk curdles.

   Time: PT22M

2. Cut the chicken

   Cut the chicken into bite‑size pieces, making sure to obtain similarly sized pieces for even cooking.

   Time: PT10M

3. Marinate the chicken

   Place the chicken pieces in the bowl containing the fermented milk, stir to coat well, cover with plastic wrap and refrigerate for at least 30 minutes (or overnight for more tenderness).

   Time: PT30M

4. Prepare the flour and spice mix

   In another bowl, put 200 g of flour, add 1 tsp smoked paprika, 2 tsp dried oregano, 2 tsp garlic powder, 1 tsp ground black pepper, and 1 tsp salt. Mix until homogeneous.

   Time: PT5M

5. Coat the chicken

   Remove the chicken from the refrigerator, lightly drain excess buttermilk, then roll each piece in the spiced flour mixture. Place the coated pieces on a plate.

   Time: PT5M

6. Preheat the Air Fryer

   Turn on the Air Fryer and preheat to 200 °C for 3 minutes.

   Time: PT3M

   Temperature: 200°C

7. Grease the basket

   Lightly brush the Air Fryer rack or basket with vegetable oil or melted butter using a brush.

   Time: PT2M

8. Cook the chicken

   Arrange the coated pieces in the basket in a single layer, cook for 20 minutes at 200 °C, turning them halfway through for even browning.

   Time: PT20M

   Temperature: 200°C

9. Finish and serve

   Remove the chicken, add a small knob of melted butter on each piece if desired, serve immediately with ketchup, mayonnaise or spicy sauce.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

30 g

Fat

12 g

Fiber

1 g

Ingredient Substitutions

• Instead of Chicken (breasts or boneless thighs): turkey
• Instead of Semi‑skimmed milk: whole milk, buttermilk
• Instead of Fresh lemon juice: white vinegar
• Instead of All‑purpose flour: whole‑wheat flour
• Instead of Smoked paprika: sweet paprika
• Instead of Vegetable oil (or melted butter): olive oil

Equipment Needed

• Mixing bowl
• Wooden spoon or whisk
• Kitchen knife
• Cutting board
• Plastic wrap
• Measuring spoons (tablespoons/cup)
• Air Fryer
• Kitchen brush (optional)
• Serving plate (optional)
• Meat thermometer (optional) (optional)

Critical Steps — Do Not Skip

• Marinate the chicken in the fermented milk (step 3)
• High‑temperature cooking in the Air Fryer to achieve a crispy coating (step 8)
• Allow the milk to curdle properly before using (step 1)

Chef Tips from the Video

• Smoked paprika adds a bacon‑like flavor; don’t skip it.
• Let the chicken rest 2 minutes out of the Air Fryer before serving to keep the juices inside.
• Using melted butter for finishing gives extra shine and aroma.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for 3 to 4 days.

Freezer: Wrap cooked pieces in aluminum foil then place in the freezer for up to 2 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the buttermilk the day before and keep it refrigerated.
• Marinate the chicken overnight for maximum tenderness.
• The flour and spice mix can be prepared ahead and stored in an airtight jar.