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Air-Fried Sunday Chicken, photographed on white marble in the A More Perfect Supper kitchen

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
Cook Time 1 hour
Total Time 1 day 1 hour 20 minutes
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.