Air-Fried Sunday Chicken

Buttermilk-marinated bone-in chicken with a double cornflake crust

Bone-in chicken pieces buttermilk-marinated overnight, double-dredged in a cornflake and cornstarch crust, and air-fried until genuinely crispy. All the satisfaction of fried chicken with a fraction of the mess.

Equipment Needed

• Air fryer
• Large zip-top bag or bowl (for marinating)
• Shallow bowl (for coating)
• Wire rack or parchment-lined tray
• Neutral oil spray

Air-Fried Sunday Chicken

Bone-in chicken pieces buttermilk-marinated overnight, double-dredged in a cornflake and cornstarch crust, and air-fried until genuinely crispy. All the satisfaction of fried chicken with a fraction of the mess.

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 day d 1 hour hr 20 minutes mins

Servings: 4 Servings

Course: Entrees

Cuisine: American

Ingredients Method

Ingredients

  

Chicken and Marinade

• 2 bone-in skin-on chicken leg quarters (or separated into drumsticks and thighs)
• 2 bone-in skin-on split chicken breasts halved if very large
• 1 cup buttermilk
• 1 teaspoon hot sauce (optional) optional
• 1 teaspoon kosher salt
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 tablespoon pickle juice (optional) optional

Crunchy Coating

• 3 cups cornflakes crushed by hand (not powdered)
• 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper (optional) optional

Other

• Neutral oil spray (avocado or canola)
• Finishing salt (flaky or seasoned) optional; optional

Method

 

1. Whisk together buttermilk, hot sauce, salt, smoked paprika, garlic powder, onion powder, and pickle juice if using. Add chicken, coat well, and refrigerate 4 to 24 hours.
2. Combine crushed cornflakes, flour, cornstarch, salt, pepper, paprika, garlic powder, onion powder, and cayenne in a shallow bowl. Stir well.
3. Remove chicken from marinade, letting excess drip off. Dredge each piece in the coating, pressing firmly. Dip back into the buttermilk marinade, then coat again in cornflake mixture to build a thick double crust.
4. Place breaded chicken on a wire rack or parchment-lined tray. Rest at room temperature 15 to 20 minutes to help the coating set and adhere.
5. Preheat air fryer to 375 degrees F for 3 to 5 minutes. Lightly spray the basket with oil. Arrange chicken in a single layer without crowding. Spray tops generously with oil.
6. Air fry at 375 degrees F, flipping every 10 to 12 minutes and spraying with oil each time. Cook times: drumsticks and thighs 25 to 30 minutes, leg quarters 30 to 35 minutes, split breasts 30 to 40 minutes. For extra crispy skin, increase to 390 degrees F for the last 3 to 5 minutes.
7. Sprinkle immediately with finishing salt if desired. Serve hot.

How to Know It's Done

• Air fryer: 375 degrees F, finishing at 390 degrees F for extra crispiness
• Breasts are done at 165 degrees F. Legs and thighs are done at 175 to 180 degrees F for optimal juicy texture.

Cook's Notes

• The double dredge is what separates this from average air fryer chicken — do not skip the second dip and coat.
• Resting the coated chicken 15 to 20 minutes before cooking is the key to the coating staying on rather than falling off mid-cook.