Air Fryer Calamari Rings
Tender squid rings coated in a seasoned panko crust and air fried to a satisfying crunch without deep frying. Serve with marinara or lemon-garlic aioli for a lighter Italian-style appetizer.
Ingredients
- 1 lb squid (calamari) tubes, sliced into 1/2-inch rings
- 1 cup buttermilk (or 1 cup milk plus 1 tbsp lemon juice)
- 1/2 cup all-purpose flour
- 1 1/2 cups panko breadcrumbs
- 1 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper
- as needed neutral cooking spray
- 2 lemons lemons, cut into wedges
- 1/2 cup marinara sauce (for serving)
Instructions
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1
Soak 1 lb sliced into 1/2-inch rings squid (calamari) tubes in 1 cup buttermilk (or 1 cup milk plus 1 tbsp lemon juice) for 15 minutes. This tenderizes the squid and helps the coating stick. Pat dry thoroughly with paper towels before breading.
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2
In a shallow bowl, mix 1/2 cup all-purpose flour, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, 1/2 tsp garlic powder, 1/2 tsp dried oregano, and 1/4 tsp cayenne pepper together.
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3
Place 1 1/2 cups panko breadcrumbs in a second shallow bowl.
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4
Working in batches, dredge soaked squid rings in the seasoned flour, shaking off excess, then press firmly into panko on all sides.
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5
Preheat the air fryer to 400°F. Spray the basket generously with neutral cooking spray. Arrange breaded rings in a single layer — cook in batches to avoid stacking.
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6
Spray the tops of the rings with neutral cooking spray. Air fry at 400°F for 5-6 minutes, flip each ring, spray again, and cook 4-5 more minutes until golden and crispy. Squid is done when opaque and firm — internal temperature should reach 145°F (63°C).
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7
Serve immediately with 2 lemons cut into wedges lemons and 1/2 cup marinara sauce (for serving) for dipping.