Air fryer popcorn chicken

Craggy, crunchy bites that taste fried, with a fraction of the oil.

The craggy bits are the best bits, and you get them by flicking a little of the wet marinade into the flour. Those lumps fry up into extra crunch.

Ingredients

Serves 4 · tap to check off

• 500g chicken breast, cut into 2cm cubes
• 150ml buttermilk
• 120g plain flour
• 1 tsp each paprika, garlic powder, salt
• Oil spray

Method

1. Soak. Marinate the chicken in the buttermilk for 20 minutes.
2. Dredge. Mix the flour and spices, flick in a spoon of buttermilk to make lumps, then toss the chicken through.
3. Spray. Mist generously with oil until no dry flour remains.
4. Air fry. Cook at 390°F for 12 minutes, shaking twice.