Air Fryer Chicken Tempura

Why You’ll Love Air Fryer Chicken Tempura Recipe

I love this recipe because it delivers that classic tempura-style crunch in a much easier and lighter way. The batter comes together quickly, the air fryer does all the work, and the results are consistently crispy. I also enjoy how versatile these chicken strips are, whether I serve them as a main dish, appetizer, or snack.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

▢1 pound boneless, skinless chicken breasts,, cut lengthwise into strips
▢salt,, to taste
▢1 teaspoon chicken seasoning blend, (I use Lawry’s), divided
▢½ teaspoon garlic powder,, divided
▢½ teaspoon cajun seasoning,, divided
▢1 cup all-purpose flour
▢3 tablespoons tapioca flour
▢½ teaspoon baking soda
▢1 cup cold water
▢1 egg yolk
▢1 egg white,, beaten
▢1 tablespoon olive oil
▢1 cup corn flakes,, crushed

Directions

I start by seasoning the chicken strips with salt, then rubbing in half of the chicken seasoning, garlic powder, and Cajun seasoning, making sure each piece is well coated.

In a mixing bowl, I combine the all-purpose flour, tapioca flour, baking soda, and the remaining seasonings. I make a well in the center, whisk together the cold water and egg yolk, and pour it into the flour mixture. I stir just until moistened, then gently fold in the beaten egg white and olive oil.

I place the crushed corn flakes in a separate bowl. Each piece of chicken gets dipped into the batter, then rolled in the corn flakes to fully coat.

I lightly oil a baking sheet and roll each coated chicken strip on it to lightly coat all sides with oil. I then arrange the chicken in the air fryer basket, making sure not to overcrowd.

I air fry the chicken at 350°F for 18 minutes, shaking the basket halfway through so everything cooks evenly. Once golden and crisp, I transfer the chicken to a serving plate and serve it with my favorite dipping sauce.

Servings and Timing

I make this recipe to serve 4 people. Prep time takes about 10 minutes, cook time is roughly 18 minutes, and the total time comes to around 30 minutes.

Variations

I like swapping the Cajun seasoning for smoked paprika when I want a milder flavor. Sometimes I add a pinch of cayenne to the batter for extra heat. I’ve also made this with panko instead of corn flakes for a slightly different crunch.

Storage/Reheating

I store leftover chicken in an airtight container in the refrigerator for up to three days. To reheat, I place the strips back in the air fryer for a few minutes until hot and crispy again. I avoid microwaving because it softens the coating.

FAQs

How do I keep the chicken crispy in the air fryer?

I make sure not to overcrowd the basket and lightly oil the chicken so it crisps evenly.

Can I use chicken thighs instead of breasts?

I can, but I cut them into similar-sized strips so they cook evenly.

Why use cold water in the batter?

I use cold water to help create a lighter, crispier coating.

Do I need to preheat the air fryer?

I preheat it so the chicken starts crisping as soon as it goes in.

Can I make this recipe gluten-free?

I’ve had success using gluten-free flour and gluten-free corn flakes.

What dipping sauces work well?

I like serving this with sweet chili sauce, ranch, or honey mustard.

Why add tapioca flour?

I add it to help give the coating a lighter, crisp texture.

Can I cook this in batches?

I often do, especially if my air fryer basket is small.

How do I know when the chicken is done?

I check that the coating is golden and the chicken is cooked through with no pink inside.

Can I freeze air fryer chicken tempura?

I freeze cooked strips and reheat them in the air fryer until hot and crispy.

Conclusion

This air fryer chicken tempura is a recipe I come back to whenever I want something crunchy, flavorful, and quick. I love how easy it is to make and how satisfying the results are, making it a reliable favorite for busy nights or casual gatherings.