Fried chicken from the air fryer in KFC style

Ingredients for 4 servings:

• 500 g chicken breast fillet(s)
• 200 ml buttermilk
• 60 g cornflakes, unsweetened
• 2 eggs
• 1 tbsp paprika powder
• 2 tsp salt
• 2 tsp garlic granules
• 2 tsp white pepper
• 1 tsp black pepper
• 1 tsp onion granules
• 1 tsp celery salt
• 1 tsp oregano, dried
• 1 tsp basil, dried
• 1 tsp ginger powder
• 1 tsp mustard powder
• 1 tsp glutamate

Instructions

Working time approx. 10 minutes; Rest time approx. 4 hours 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 4 hours 55 minutes

Cut the chicken breast into strips or nuggets. Pour the buttermilk into a bowl and add the chicken pieces. Marinate for at least 2 hours, vacuum-sealed, or cover and refrigerate for 4 hours or overnight. The buttermilk makes the meat extra tender and juicy. Mix all the spices and salt and grind finely in a mortar or an electric spice grinder. Remove the chicken pieces from the marinade, pat dry, and place in a bowl. Add 4-5 heaped teaspoons of the spice mix for every 500g of chicken and mix well. Let the spice mix sit for 30 minutes. Crush the cornflakes until they are slightly coarser than breadcrumbs. Beat the eggs. Dip the marinated chicken pieces one at a time into the egg, then roll them thoroughly in the crushed cornflakes until evenly coated. Carefully place the breaded chicken pieces in the air fryer basket. Cook at 180°C for approximately 12–18 minutes, depending on the size of the pieces. Turn halfway through cooking to ensure even browning. Tips: If desired, you can spray the breaded chicken pieces with a little oil before frying to make them even crispier. Make sure the chicken pieces aren’t stacked on top of each other so they crisp evenly. Work in batches if necessary. Be sure to save the rest of the spice mix. It’s also great for a whole grilled chicken. However, I would let the spice rub work a little longer—about 2–3 hours. The recipe can also be adapted to other parts of the chicken. However, you may need to adjust the cooking time. It’s also great for crispy fish or vegetables. Here, you can omit the buttermilk marinade and just use the classic egg. Here, too, you’ll need to adjust the cooking time and temperature accordingly.