Ingredients
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1 lb boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
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½ tsp salt
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½ cup milk
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Juice of ½ lemon
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1 tbsp Louisiana-style hot sauce
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½ cup flour
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2 tbsp cornstarch
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½ tsp black pepper
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½ tsp cayenne powder (or less if sensitive to heat)
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½ tsp smoked paprika
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½ tsp garlic powder
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Cooking spray
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1 tbsp butter
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Extra hot sauce (for glaze)
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Optional: pickled onions, dipping sauce
Instructions
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Marinate the chicken:
In a bowl, mix chicken pieces with salt, milk, lemon juice, and hot sauce. Let sit while you prep the coating. -
Prepare the coating:
In another bowl, combine flour, cornstarch, pepper, cayenne, paprika, and garlic powder. Add a spoonful of the marinade to create small clumps in the flour mixture. -
Coat the chicken:
Roll each chicken piece in the flour mixture, pressing lightly to help the coating stick. -
Air fry:
Place chicken pieces in a single layer in the air fryer basket. Lightly spray tops with cooking spray. Cook at 375°F for 14 minutes, flipping halfway, until golden and crispy. -
Make the glaze (optional):
In a small bowl, mix melted butter, extra hot sauce, a pinch of salt, and a splash of oil. Toss cooked chicken bites in the glaze to coat. -
Serve:
Enjoy hot with pickled onions, dipping sauces, or inside wraps, salads, or pitas.
Notes
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Don’t overcrowd the air fryer basket—cook in batches for best crispiness.
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Use less cayenne for a milder flavor.
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Leftovers reheat well in the air fryer at 350°F for 4-5 minutes.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Snack / Appetizer
- Cuisine: American