Tender squid rings and tentacles get a quick soak in tangy buttermilk before taking on a crisp, golden coating seasoned with garlic powder, smoked paprika, and onion powder. The air fryer does the heavy lifting here, turning out that satisfying crunch with just a spritz of olive oil instead of a deep fryer's worth of oil. Every piece comes out golden and craggy on the outside, tender and opaque inside, ready in one quick batch after another. Serve it hot with warmed marinara for dipping and a good squeeze of fresh lemon, plus a scatter of parsley if you're feeling fancy. It's a crowd-pleasing appetizer that fits neatly into a gluten free spread without sacrificing that classic fried-calamari crunch. Simple ingredients, big payoff, and a fraction of the mess of traditional frying.
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Combine the squid rings and tentacles with the buttermilk and 1/2 tsp kosher salt in a medium bowl. Let soak for 15 minutes at room temperature — this tenderizes the squid and helps the coating adhere.
Whisk together the panko, flour, garlic powder, smoked paprika, onion powder, black pepper, and remaining 1/2 tsp kosher salt in a shallow bowl until evenly combined.
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