Fried chicken made in the Air Fryer is so delicious…tender, juicy and crispy in less than 15 minutes; amazing! This corn flake + potato chip coating is scrumptious, and it works well on everything from bone-in chicken pieces to chicken tenders. Perfect for Fall, football and family dinners, this indulgent recipe is made leaner and cleaner with the brilliance of your Air Fryer.
1 stick unsalted butter
2 cup finely crushed potato chips
1 cup finely crushed cornflakes
1 teaspoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1 whole chicken, cut into pieces or 1 1/2 pounds chicken tenders
Salt & freshly ground pepper
1/2 cup honey
1 to 2 teaspoons sriracha
1. Melt the butter in a large sauté pan, then let cool slightly. Meanwhile combine the crushed potato chips, crushed corn flakes, chili powder, smoked paprika and garlic powder in a resealable plastic bag. Season the coating mixture with salt and pepper, close the bag and shake to mix well. Place the coating mixture in a shallow bowl.
2. Season the chicken with salt and pepper. Working with one piece at a time, dip the chicken in the melted butter and toss to coat, then dredge the chicken in the coating mixture, pressing to adhere the coating.
3. Place the chicken in the air fryer basket in an even layer, leaving space around each piece. Note, you will need to cook the chicken in two batches. Cook at 390ºF for 7 minutes. Reduce the temperature to 370ºF and cook for 7 minutes more. Use a meat thermometer to ensure that the chicken is cooked through; both the dark and light meat should register 165ºF.
4. In a small mixing bowl, stir together the honey and sriracha. Drizzle the fried chicken with the sriracha honey and serve.