Air Fryer Copycat Church’s Chicken Fried Chicken

Ingredients

Marinate:
1 cup buttermilk
1-2 teaspoons hot sauce, optional

Dredging Station Buttermilk:
1 cup buttermilk

Dredging Station Flour:
1 cup all-purpose flour
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon poultry seasoning
1 teaspoon cayenne pepper
1 teaspoon kosher salt

Dredging Station Cornflakes:
4 cups cornflakes, crushed

Other:
8 chicken, chicken thighs or chicken legs

Instructions

Soak the chicken pieces in a mixture of buttermilk and hot sauce.

Add the chicken to the refrigerator for at least 30 minutes or 24 hours. Then, drain the chicken and discard the buttermilk mixture.

Mix all-purpose flour and seasonings in a bowl.

Add the cornflakes in a food processor and pulse a few times till the cornflakes are smaller but not ground too much

Dip each piece of chicken first in the flour mixture, then in the buttermilk mixture, and then into the cornflakes.

Place the coated chicken pieces in the air fryer basket. Spray lightly with cooking oil. Cook at 390 degrees F, set the cook time for 15-20 minutes, flipping the chicken halfway through the cooking process.

Enjoy your crispy, flavorful Church’s Chicken-style fried chicken made healthier in the air fryer.

Directions