March 01, 2023
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Ok this Air Fryer Chicken Sandwich is my new favorite thing!! It is seriously comfort food to the EXTREME. Crispy tender chicken sandwiched between two buns with mayo, lettuce and pickles – your teeth will sink! Make lower carb by throwing in your favorite low carb bun, wrap or over top a salad!
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About This Recipe
You guys I am obsessed with this chicken sandwich!! Ever since I made it, it’s ALL I want to eat.
Like forreal. We’ve had it more times than I count these past couple of weeks and I’m still not even close to being tired of it. Luckily Simon shares the same love for it as I do so he’s just as excited when I tell him we’re having it for dinner again, for the fourth time this week. Lol.
It’s perfectly crispy and tender and juicy and just sinks right in your teeth! Tastes just like a chicken sandwich you’d get from fast food restaurants but with way less fat and calories since we are using the air fryer instead of deep frying. It’s seriously my favorite version of comfort food!
Serve this crispy chicken sandwich alongside some french fries or Air Fryer Sweet Potato Wedges. Or with some vegetables like Air Fryer Green Beans or Air Fryer Broccoli. Can’t go wrong with a classic side salad either!
Why You’ll Love This Air Fryer Chicken Sandwich
- Easy air fryer recipe – which makes this sandwich super easy and doable – no messing around with the deep fryer!
- Lightened up chicken sandwich! This chicken sandwich is significantly lower in fat and calories than your traditional chicken sandwich but you wouldn’t know it for a second.
- Comfort food to the EXTREME. Crispy tender chicken sandwiched between two buns with mayo, lettuce and pickles. My favorite version of comfort food!
- Just as good as fast food – But cheaper and healthier.
- FAMILY FAVORITE! LOVED by kids and adults alike! Trust me, the fam will be asking for this one again.
- Ready in 30 minutes – A quick meal & easy dinner for weeknights.
- A comfort food staple to add to your recipe collection. Because who doesn’t love a crispy chicken sandwich!
Air Fryer Crispy Chicken:
- Chicken – I used boneless skinless chicken breasts.
- Pickle Juice – we’ll use a pickle brine the chicken which helps lock in the moisture and keep it moist and delicious!
- Flour – I used all-purpose flour. You could also use almond flour, oat flour, whole wheat flour or gluten free flour. My favorite gluten-free flours are King Arthur’s and Bob’s Red Mill.
- Eggs – To help keep the breading on.
- Confectioner sugar – Sounds different, but the powdered sugar helps bring a very slight sweetness to the chicken. We’re using powdered sugar instead of granulated sugar because the powdered sugar blends with the flour better (so you don’t have any of that sugary “crunch.” I used Swerve but you can use any confectioners sugar for this!
- Seasonings – Grab some salt, black pepper, onion powder, paprika, and Trader Joe’s Pickle seasoning! This pickle seasoning is so yummy but if you don’t have it, Italian seasoning works too!
- Dijon mustard – The mustard also helps give these chicken patties some slight tang flavor, as well as lock the moisture in to keep the chicken nice and juicy.
- Panko breadcrumbs – We’ll use Panko to get these chicken patties nice and crispy! Make sure to use Panko (not just regular Italian breadcrumbs) and use gluten free if needed!
For Serving:
- Hamburger buns – I used Market Pantry normal hamburger buns. Brioche buns would also be amazing. Use your favorite low carb bun or lettuce wrap to make this chicken sandwich lower carb.
- Mayo – I used light mayo. Spicy or sriracha mayo would also taste great!
- Mustard – I used Truffle dijon mustard because it’s my favorite. Any dijon or yellow mustard works or you can omit the mustard completely.
- Coleslaw – I used angel hair coleslaw. Normal coleslaw or shredded lettuce works too!
- Pickle chips
To make gluten-free: use gluten-free flour (King Arthur’s or Bob’s Red Mill), gluten-free Panko breadcrumbs and gluten-free buns.
Ways To Switch It Up:
- McChicken style – omit the pickles and dijon and just serve with shredded lettuce and mayo.
- Chick-fil-a style – instead of spreading with mayo, toast the buns and spread with butter then serve with some dill pickle chips.
- Deluxe style – add a slice of American cheese on top and serve on a toasted buttered bun with dill pickle chips, lettuce and tomato
- Spicy chicken sandwich – mix 2 Tbsp of sriracha into the egg mixture and follow the rest of the recipe like usual. Add spicy mayo if you’re wanting a little more of a kick (just mix 1/2 cup mayo with 2 Tbsp sriracha and 1 tsp lemon juice!)
Equipment Needed
how to make
Store leftover chicken patties in an airtight container or wrapped in plastic wrap in the fridge for up to one week.
Helpful Tips For The Best Crispy Sandwich!
- Do not skip pounding the chicken. The chicken needs to be even and thin (¼ inch thick) to ensure the chicken cooks evenly and fast. If chicken is too thick you risk burning the breading or overcooking the chicken.
- Use Panko breadcrumbs. Normal Italian breadcrumbs don’t get as crispy as Panko breadcrumbs. Make sure you’re using Panko!
- Crisp the breadcrumbs up before breading. In order to get the most crispy chicken, you’ll want to get the breadcrumbs crispy BEFORE breading the chicken.
- Don’t overcrowd the air fryer basket. Make sure to leave space between the chicken patties so the hot air can circulate and crisp the chicken up! So you may need to cook the chicken in batches depending on the size of your air fryer (I did two batches).
- Don’t over-cook the chicken. Over-cooking can result in the chicken drying out and not being tender and juicy – which we don’t want! Check internal temperature with a thermometer to ensure chicken is cooked through (no longer pink in the middle or internal temperature reaches 165F). I actually like to remove from chicken when it reaches 155F because it will still continue to cook some even when it’s not in the air fryer basket and this way it prevents overcooking.
Can I use traditional breadcrumbs instead?
For best results, stick with panko bread crumbs. They will give you the crispiest result! Normal breadcrumbs will work to bread the chicken, but they just won’t get as crispy.
What is this air fryer chicken sandwich recipe best served with?
I honestly feel like they go with just about everything! Serve alongside some Air Fryer Sweet Potato Wedges, a baked potato, french fries, tater tots or some vegetables like Air Fryer Green Beans or Air Fryer Broccoli. Make lower carb by throwing in your favorite low carb bun, wrap or over top a salad!
Can you make this air fried chicken sandwich gluten-free?
You sure can! Just be sure to use gluten-free flour (King Arthur’s or Bob’s Red Mill), gluten-free Panko breadcrumbs and gluten-free buns.
How to store these chicken patties?
Store leftover chicken patties in an airtight container or wrapped in plastic wrap in the fridge for up to one week.
More Delicious Handheld Recipes You’ll Love
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The Most Bomb Air Fryer Chicken Sandwich
Ok this Air Fryer Chicken Sandwich is my new favorite thing!! It is seriously comfort food to the EXTREME. Crispy tender chicken sandwiched between two buns with mayo, lettuce and pickles – your teeth will sink! Make lower carb by throwing in your favorite low carb bun, wrap or over top a salad!
Ingredients
Air Fryer Crispy Chicken:
- 1 lb. boneless skinless chicken breasts cut into 4 pieces (4 oz. each)
- 1/2 cup pickle juice (120g)
- 1/4 cup all-purpose flour (30g) GF if needed
- 2 Tbsp confectioners sugar – I used Swerve
- 1 tsp each: salt, onion powder, garlic powder, paprika, TJ’s pickle seasoning (or Italian seasoning)
- 1/2 tsp black pepper
- 2 large eggs
- 2 Tbsp dijon mustard (30g)
- 2 cups panko bread crumbs (224g)
For Serving:
- 4 hamburger buns for serving – I used Market Pantry
- 6 Tbsp light mayo divided
- Mustard optional, for topping – I used Truffle dijon
- Angel hair coleslaw or lettuce for serving
- Pickle chips for serving
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Instructions
Marinate the Chicken:
- Trim chicken and pound to an even thickness (about 1-inch thick), then cut in half down the middle (not butterflying but actually in half). I used 8-oz. chicken breasts that I cut into four 4-oz. pieces.
- Add chicken to a large bowl or ziploc bag with the pickle juice. Cover and refrigerate for 30 minutes.
- Then discard the marinade and pat the chicken dry with a paper towel. Season both sides generously with salt and pepper.
Optional Extra Crispy Step:
- Preheat oven to 400F. Add panko breadcrumbs to a large baking sheet. Spread out in an even layer and spray with cooking spray (from a distance).
- Bake for 3-4 minutes, then shake breadcrumbs around and bake for another 3-4 minutes, or until breadcrumbs are golden brown.
Prepare the Breading Station:
- Prepare three shallow bowls. In one, mix together the flour, confectioners sugar and all the seasonings. In the next, whisk together the eggs and mustard. Finally in the last bowl, add the Panko.
Bread the Chicken:
- First dip the chicken in the flour mixture.
- Then dip in the egg mixture, letting any excess drip down.
- Finally, dip the chicken completely in the Panko. Press down with your fingers to help it stay on.
- Coat all sides and shake any excess off. Repeat with all the chicken.
- Preheat air fryer to 375F. When ready, spray the air fryer basket with cooking spray.
- Place the chicken in the air fryer basket and spray the top with cooking spray (from a distance). Cook for 5 minutes. Spray the top of the chicken again, then carefully flip the chicken, spray the new top of the chicken and cook for another 5 minutes or until internal temperature reaches 155F*.
- Transfer chicken to a paper-towel lined plate and repeat with the remaining chicken (I did two batches).
Assembling Chicken Sandwich:
- Add mayo to each side (3/4 Tbsp to each bun half). Add the mustard to the top bun (if using), then top the bottom bun with the pickles, chicken, coleslaw and freshly cracked black pepper. Top with the top bun and ENJOY!
Equipment
Notes
To make gluten-free: use gluten-free flour (King Arthur’s or Bob’s Red Mill), gluten-free Panko breadcrumbs and gluten-free buns.
Helpful Tips:
- Do not skip pounding the chicken. The chicken needs to be even and thin (¼ inch thick) to ensure the chicken cooks evenly and fast. If chicken is too thick you risk burning the breading or overcooking the chicken.
- Use Panko breadcrumbs. Normal Italian breadcrumbs don’t get as crispy as Panko breadcrumbs. Make sure you’re using Panko!
- Crisp the breadcrumbs up before breading. In order to get the most crispy chicken, you’ll want to get the breadcrumbs crispy BEFORE breading the chicken.
- Don’t overcrowd the air fryer basket. Make sure to leave space between the chicken patties so the hot air can circulate and crisp the chicken up! So you may need to cook the chicken in batches depending on the size of your air fryer (I did two batches).
- Don’t over-cook the chicken. Over-cooking can result in the chicken drying out and not being tender and juicy – which we don’t want! Check internal temperature with a thermometer to ensure chicken is cooked through (no longer pink in the middle or internal temperature reaches 165F). I actually like to remove from chicken when it reaches 155F because it will still continue to cook some even when it’s not in the air fryer basket and this way it prevents overcooking.
Nutrition Information
Serving: 1 sandwich, Calories: 448kcal (22%), Carbohydrates: 50g (17%), Protein: 35g (70%), Fat: 12g (18%), Saturated Fat: 2g (13%), Fiber: 2.3g (10%), Sugar: 4g (4%)
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
