Copycat Church's Chicken Air Fryer Fried Chicken with Cornflakes

Prep: 20 minCook: 20 min8 servingsmediumAmerican
Copycat Church's Chicken Air Fryer Fried Chicken with Cornflakes

This air fryer version of Church's Chicken recreates the chain's signature crispy coating using a unique triple-dredging technique with seasoned flour, buttermilk, and crushed cornflakes. The buttermilk marinade tenderizes the chicken while infusing flavor, and the cornflake coating delivers exceptional crunch without deep frying. Perfect for family dinners or when craving that nostalgic fast-food taste at home. The air fryer method significantly reduces oil while maintaining the satisfying crispy exterior and juicy interior that made the original famous.

Nut-Free

Ingredients

8 servings
  • 1 cup buttermilk
    regular milk + 1 tbsp lemon juice1:1dairy-free

    works well but less tangy

    Full guide →
  • 1 teaspoons hot sauce(optional)
    cayenne powder1 tsp per 2 tsp sauceheat-adjustable

    less flavor complexity

    Full guide →
  • 1 cup all-purpose flour
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon poultry seasoning
  • 1 teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • 4 cups cornflakes, crushed
    panko breadcrumbs1:1gluten-containingadds gluten

    different texture but crispy

    Full guide →
  • 8 pieces chicken, thighs or legs

Instructions

  1. 1

    Soak chicken pieces in mixture of buttermilk and hot sauce

  2. 2

    Refrigerate for at least 30 minutes or up to 24 hours

  3. 3

    Drain chicken and discard buttermilk mixture

  4. 4

    Mix flour with paprika, garlic powder, poultry seasoning, cayenne, and salt in a bowl

  5. 5

    Pulse cornflakes in food processor until crushed but not ground too fine

  6. 6

    Dip each chicken piece first in flour mixture, then in fresh buttermilk, then in crushed cornflakes

  7. 7

    Place coated chicken in air fryer basket

  8. 8

    Spray lightly with cooking oil

  9. 9

    Cook at 390°F for 15-20 minutes, flipping halfway through

Tips

Tip 1

Don't over-process the cornflakes - you want small pieces, not powder, for maximum crunch

Tip 2

Let excess buttermilk drip off before coating with cornflakes to prevent soggy spots

Tip 3

Spray the coated chicken lightly with oil before air frying for golden color

Good to Know

Storage

Refrigerate leftovers up to 3 days in sealed container

Make Ahead

Can marinate chicken up to 24 hours before coating and cooking

Serve With

Serve immediately while hot and crispy with your favorite sides

See pairing guide →

Common Mistakes

Watch

Don't skip the oil spray or chicken won't brown properly

Watch

Avoid overcrowding the air fryer basket which prevents even cooking

Watch

Don't skip flipping halfway through or one side will be pale

Substitutions

Dairy-Free Swaps

buttermilk→
regular milk + 1 tbsp lemon juice1:1dairy-free

works well but less tangy

Full guide →

Gluten-Free Swaps

cornflakes→
panko breadcrumbs1:1gluten-containingadds gluten

different texture but crispy

Full guide →

General Alternatives

hot sauce→
cayenne powder1 tsp per 2 tsp sauceheat-adjustable

less flavor complexity

Full guide →
Find more substitutions →

FAQ

Can I use chicken breasts instead of thighs and legs?

Yes, but reduce cooking time to 12-15 minutes since breasts cook faster and can dry out more easily than dark meat.

What if I don't have an air fryer?

Bake at 425°F for 25-30 minutes, flipping once. Place on wire rack over baking sheet for crispiest results.

How long will the coated chicken keep before cooking?

Best cooked immediately after coating. Can refrigerate coated pieces up to 2 hours but coating may become less crispy.