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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 or we’d be in trouble.
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 sweet potato fries. Or with some vegetables, like green beans or broccoli or a side salad.
If you love quick and easy air fryer recipes, you’ll also love these 15-minute blackened tenders, air fryer burgers and 3-ingredient pizza rolls.
And if you love this air fryer chicken sandwich I just know you’ll love this healthy chicken schnitzel too!
Why You’ll Love This Air Fryer Chicken Sandwich
- Air fryer cooking makes this recipe approachable
- Lightened up version of your favorite chicken sandwich (lower in fat and calories)
- Comfort food to the EXTREME.
- Just as good as fast food, but cheaper and healthier.
- FAMILY FAVORITE! Loved by kids and adults alike.
- Ready in 30 minutes. Quick and easy dinner for weeknights!
Air Fryer Chicken Ingredients :
- Chicken – boneless chicken breasts.
- Pickle Juice – we’ll use a pickle brine to brine the chicken, which helps lock in the moisture and keep it moist and delicious!
- Flour – all-purpose flour works best. Use gluten-free all-purpose if needed. Corn starch or any other flour would work in a pinch.
- Eggs – to help keep the breading on.
- Confectioner sugar – this brings a very slight, delicious sweetness to the chicken. We’re using powdered instead of granulated because it blends with the flour better (so you don’t have any of that sugary crunch)
- Seasonings – Grab 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 a 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! Use gluten free if needed.
For Serving:
- Hamburger buns – use your favorite bun or low carb bun or lettuce wrap
- Mayo – I used light mayo. Spicy or sriracha mayo would also taste great!
- Mustard – any dijon or yellow mustard works or you can omit completely.
- Angel hair coleslaw – or finely shredded lettuce you freshly shred from some romaine. The finer the better!
- Pickle chips – optional but not if you love pickles!
- 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 + 1 tsp lemon juice!)
how to make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Marinate the Chicken: Trim chicken and pound to an even thickness then cut in half down the middle. Add chicken to a large bowl or ziploc bag with the pickle juice. Cover and refrigerate for 30 minutes. Discard the marinade and pat chicken dry with a paper towel. Season both sides generously with salt and pepper.
2. 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.
3. Prepare the Breading Station: The best way to do this in with three shallow bowls. In the first shallow bowl, 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.
4. Bread the Chicken: First dip the chicken in the flour mixture. Coat all sides and shake any excess off. 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. Repeat with all the chicken.
5. Air Fry the Chicken: Preheat air fryer to 375 degrees F. When ready, spray the air fryer basket with cooking spray. Place the chicken in a single layer in the air fryer tray and spray the top with cooking spray (from a distance).
6. 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* (Cook time could vary a bit depending on your air fryer). Place chicken patties on a paper-towel lined plate and repeat with the remaining chicken (I did two batches).
7. Assemble Chicken Sandwich: Add mayo and mustard (if using) to the buns and then top the bottom bun with the pickles, chicken, coleslaw and freshly cracked black pepper.
8. Top with the top bun and ENJOY!
For The Best Crispy Sandwich!
- Pound chicken to even thickness. Otherwise the thinner side may overcook.
- Use Panko breadcrumbs. Normal Italian breadcrumbs don’t get as crispy!
- Toast breadcrumbs before breading. In order to get the most crispy chicken, you’ll want to toast the breadcrumbs BEFORE chicken.
- Don’t overcrowd the air fryer basket. Leave space between the chicken so the hot air can circulate. Depending on size of air fryer, you may need to cook in batches (I did two batches).
- Don’t over-cook the chicken. Check internal temperature with a thermometer to ensure chicken is cooked. I like to remove the chicken when it reaches 155F, carry over cooking will ensure it reaches 165F without over-cooking.
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 french fries, sweet potato wedges, tater tots, green beans, or broccoli. For a refreshing side, it’s delicious with some fruit salad or tomato cucumber feta salad.
To make lower carb, throw in your favorite low carb bun, wrap or over top a salad.
Can you make this air fried chicken sandwich gluten-free?
Yes! 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
Ingredients
Air fryer chicken:
- 1 lb. boneless chicken breasts cut into 4 pieces, ~4 oz. each
- 1/2 cup pickle juice (120g)
- 1/4 cup all-purpose flour (30g)
- 2 Tbsp confectioners sugar
- 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
- 6 Tbsp light mayo divided
- angel hair coleslaw or finely shredded lettuce
- mustard dijon or regular, optional
- pickle chips optional
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Instructions
- Marinate chicken: pound chicken to an even thickness (about 1-inch thick), then cut in half horizontally to make two thinner breasts. I used two (8-oz.) breasts that I cut in half to get 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.
- Extra crispy step: preheat oven to 400F. Add panko breadcrumbs to a large baking sheet. Spread out in an even layer and lightly spray with cooking spray. Bake for 3-4 minutes, then shake breadcrumbs around and bake for another 3-4 minutes, or until breadcrumbs are golden brown.
- Prepare breading station: get 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.
- Cook 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.
- Assemble chicken sandwich: add mayo to each side (about 3/4 tablespoon 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
Helpful Tips:
- Pound chicken to even thickness. Otherwise the thinner side may overcook.
- Use Panko breadcrumbs. Normal Italian breadcrumbs don’t get as crispy!
- Toast breadcrumbs before breading. In order to get the most crispy chicken, you’ll want to toast the breadcrumbs BEFORE chicken.
- Don’t overcrowd the air fryer basket. Leave space between the chicken so the hot air can circulate. Depending on size of air fryer, you may need to cook in batches (I did two batches).
- Don’t over-cook the chicken. Check internal temperature with a thermometer to ensure chicken is cooked. I like to remove the chicken when it reaches 155F, carry over cooking will ensure it reaches 165F without over-cooking.
Nutrition Information
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.
