Ingredients:

  • 600g chicken breast, sliced into 1-inch strips
  • 240ml buttermilk
  • 5g smoked paprika
  • 5g garlic powder
  • 2g salt
  • 1g black pepper
  • 125g all-purpose flour
  • 65g cornstarch
  • 10g baking powder
  • 15g onion powder
  • 5g cayenne pepper
  • 10g high-smoke point oil spray

Instructions:

  1. In a large bowl, whisk the buttermilk with the paprika, garlic, salt, and pepper. Submerge chicken strips completely, cover, and refrigerate for 30 minutes to tenderize the protein fibers.
  2. In a separate shallow bowl, whisk together the all-purpose flour, cornstarch, baking powder, onion powder, and cayenne pepper.
  3. Remove chicken from marinade, press into the flour mixture to coat.
  4. Arrange the chicken on a wire cooling rack over a baking sheet or in an air fryer basket. Coat the surface thoroughly with high-smoke point oil spray.
  5. Cook using convection heat (375°F/190°C) for approximately 15 minutes, flipping halfway through, until the exterior is mahogany-colored and the internal temperature reaches 165°F (74°C).