Air fryer buttermilk fried chicken

Oct 14, 2022 • 25 min

This winner of a recipe tastes indulgent, but it's actually diabetes-friendly. An air fryer is a great way to get a crispy, crunchy fried chicken crust without the high-fat content of traditional frying methods. Cornflakes and low-fat buttermilk offer an extra boost of flavor while keeping the overall sodium content lower, and boneless, skinless chicken breast provides lean protein to fill you up.


  • 1/3 c. low-fat buttermilk 
  •  1 lb. boneless, skinless chicken breast 
  • 6 Tbsp. cornflakes 
  • 3 Tbsp. stone-ground cornmeal
  • 1 tsp. garlic powder
  • 1 tsp. paprika  
  • ¼ tsp. salt
  • ¼ tsp. coarse ground black pepper
  • ¼ tsp. hot sauce
  • Nonstick cooking spray 


Step 1:

In a small, deep bowl, stir together buttermilk and hot sauce.

Step 2:

Place chicken in the buttermilk mixture. Allow to stand for 15 minutes.

Step 3:

Put cornflakes into a food processor and process until coarse crumbs form. Or if you don't have a food processor, simply crush cornflakes in a plastic bag with a rolling pin.

Step 4:

Add cornmeal, garlic powder, paprika, salt and pepper until evenly mixed. Pour crumb mixure into a shallow bowl.

Step 5:

Coat chicken pieces evenly in the cornflake mixture. Then place the coated chicken pieces on a wire rack.

Step 6:

Set the temperature to 375º F and air fry for 7 minutes.

Step 7:

Turn the chicken pieces. Air fry for an additional 7–10 minutes or until the chicken is done and a meat thermometer inserted in the center registers at 165° F.

Nutrition facts

4 servings

Serving size: 1 (4 oz.) piece of chicken

Amount per serving

Calories 160

Total fat 3.5g; saturated fat 1g; trans fat 0g

Cholesterol 65mg

Sodium 190mg

Total carbohydrate 7g; dietary fiber 1g; total sugars 0g

Protein 24g

Potassium 230mg

Phosphorus 190mg

Adapted from