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A delicious Air Fryer Chicken Sandwich with crispy fried chicken, lettuce, tomato, pickles, and sauce on a bun, served on a white plate.
Maryam

Crispy Air Fryer Chicken Sandwich

A delicious and easy recipe for a crispy chicken sandwich made in the air fryer. The chicken is juicy on the inside, perfectly crunchy on the outside, and served on a toasted brioche bun with pickles and a spicy mayo sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 sandwiches
Course: lunch, Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Marinade
  • 2 boneless, skinless chicken breasts, pounded to 1/2-inch thickness about 6 oz each
  • 1/2 cup buttermilk
  • 1 tsp hot sauce e.g., Frank's RedHot
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the Breading
  • 1 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp cayenne pepper or more, to taste
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 large egg
  • 1 tbsp water
For the Spicy Mayo
  • 1/2 cup mayonnaise
  • 2 tbsp sriracha or other hot sauce
  • 1 tsp lime juice
  • 1/2 tsp smoked paprika
For Assembly
  • 2 brioche buns
  • Dill pickle slices
  • Lettuce leaves
  • Cooking spray

Equipment

  • Air Fryer
  • Mixing Bowls
  • Shallow Dishes
  • Tongs
  • Whisk

Method
 

Marinate the Chicken
  1. In a medium bowl, whisk together the buttermilk, hot sauce, 1/2 tsp salt, and 1/4 tsp black pepper.
  2. Add the pounded chicken breasts to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
Prepare Breading and Sauce
  1. In a shallow dish, combine the flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper.
  2. In a second shallow dish, whisk the egg and water together.
  3. In a small bowl, mix together all the ingredients for the spicy mayo: mayonnaise, sriracha, lime juice, and smoked paprika. Set aside.
Bread the Chicken
  1. Remove a chicken breast from the marinade, allowing any excess to drip off.
  2. Dredge the chicken in the flour mixture, pressing to adhere.
  3. Dip it into the egg wash, coating both sides.
  4. Return the chicken to the flour mixture for a second coat, ensuring it's completely covered. Place on a wire rack and repeat with the second breast.
Air Fry
  1. Preheat your air fryer to 380 degrees F (193 degrees C).
  2. Lightly spray the air fryer basket with cooking spray. Place the breaded chicken in the basket in a single layer. Do not overcrowd; cook in batches if needed.
  3. Spray the tops of the chicken with cooking spray.
  4. Air fry for 10-12 minutes, then flip the chicken. Spray the other side and cook for another 6-8 minutes, or until the chicken is golden brown, crispy, and has an internal temperature of 165 degrees F (74 degrees C).
Assemble the Sandwiches
  1. While the chicken is cooking, toast the brioche buns.
  2. Spread a generous layer of spicy mayo on the inside of both halves of each bun.
  3. Place the cooked chicken on the bottom bun. Top with dill pickle slices and lettuce.
  4. Cover with the top bun and serve immediately.

Notes

For the crispiest chicken, make sure to press the breading firmly onto the chicken. Pounding the chicken to an even thickness ensures it cooks evenly.