Airfryer Crispy Cornflake + Parmesan Chicken

Keen on crispy chicken without the deep fried factor? We are! Since discovering this easy buttermilk air fried chicken it’s been a firm dinner winner for many of the GJ team. 

Buttermilk has long been used to brine and tenderise chicken. The acidity helps to tenderise and add moisture to almost any cut, and the zingy depth of flavour that our cultured buttermilk provides is hard to beat. For this recipe we’d recommend brining the chicken in buttermilk overnight, but half an hour will be fine too.

Pair this marinated chicken with a crispy seasoned coating and you’ll have a versatile meal that is ready (after you’ve marinated) in less than 20 minutes thanks to the amazing airfryer! 

The recipe is incidentally gluten free, using gf cornflakes and corn flour instead of the traditional breadcrumbs and all purpose flour. We played around with a few ways to make these schnitzels extra crispy, and found that cornflakes provided the most delicious crunch! We’ve also added in a range of herbs and spices to give that authentic kentucky fried taste. 

Give this a go and we know you’ll be delighted with this cheap and easy alternative to deep-fried chicken.

Ingredients: 

500g raw and unbreaded chicken schnitzels* 
500ml Gippsland Jersey buttermilk plus a dash to mix with the eggs
1 tsp garlic salt 
2 tsp smoked paprika (divided into 2)
1/2 cup cornflour
1 tsp garlic powder
1 tsp mixed herbs
Salt and Pepper
2 eggs beaten
1 ½ cups gluten free corn flakes crushed
½ cup grated parmesan cheese
Olive oil spray
*chicken breasts halved horizontally or chicken tenders would work too!

Method: 

Place raw chicken schnitzels into a shallow dish in one layer. Sprinkle with garlic salt, 1 tsp smoked paprika, salt and pepper. Cover schnitzels in GJ buttermilk and mix well. Marinate for 30 mins, up to overnight. 

When you’re ready to cook, place remaining smoked paprika, cornflour, garlic powder, mixed herbs and additional salt and pepper in a bowl. Mix well. In another bowl place 2 beaten eggs mixed with a dash of buttermilk. In a third bowl placed crushed cornflakes and grated parmesan cheese. Mix well. 

Taking each schnitzel fillet - drain off excess buttermilk and then coat in lightly in corn flour mixture, then the egg mixture, then the cornflake and parmesan mixture. Ensure that the chicken is well covered on all sides. Repeat with remaining schnitzel fillets. 

Spray airfryer basket lightly with oil, and place schnitzels inside (we were only able to fit in two at a time). Spray schnitzels on top lightly with olive oil. Air fry on 200C for about 12 mins, flipping them halfway through. They should be lovely, golden and crispy on the outside. 

Serve with veggies and aioli, or on their own because they’re so darn yummy!