The Most Bomb Air Fryer Chicken Sandwich
Servings: 4
Calories: 448kcal
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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Equipment
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
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!
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
Serving: 1 sandwich | Calories: 448kcal | Carbohydrates: 50g | Protein: 35g | Fat: 12g | Saturated Fat: 2g | Fiber: 2.3g | Sugar: 4g