Gluten Free Air Fryer Calamari
Total time51 min
Prep time20 min
Cook time16 min
5.0(26)
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Learn more →Ingredients
4 servings
For the calamari
- 1 lb squid, cleaned, bodies cut into ½-inch rings, tentacles halved if large
- ½ cup buttermilk
- ½ tsp kosher salt
For the coating
- 1 cup panko breadcrumbs
- ¼ cup all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp onion powder
- ½ tsp black pepper
- ½ tsp kosher salt
- olive oil spray
For serving
- 1 cup marinara sauce, warmed
- 1 lemon, cut into wedges
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
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.
- 2
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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