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A grilled chicken burger with herbs on a bun with lettuce, cucumber, onion, and dip, perfect for a Buffalo chicken sandwich twist.
Maryam

Zesty Air-Fried Buffalo Chicken Sandwich with Creamy Slaw

This ultimate Buffalo chicken sandwich features crispy, air-fried chicken breasts tossed in a fiery homemade buffalo sauce, piled high on a toasted brioche bun with a cool, tangy blue cheese slaw.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 sandwiches
Course: Main Course
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

For the Crispy Chicken
  • 2 lbs boneless, skinless chicken breasts sliced horizontally into 4 thin cutlets
  • 1/2 cup all-purpose flour
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 large eggs beaten
  • 1 cup panko breadcrumbs
  • 2 tbsp olive oil or avocado oil, for spraying
For the Fiery Buffalo Sauce
  • 1/2 cup Frank's RedHot Original Hot Sauce
  • 1/4 cup unsalted butter melted
  • 1 tbsp apple cider vinegar
  • 1/2 tsp Worcestershire sauce
  • 1/4 tsp garlic powder
For the Tangy Blue Cheese Slaw
  • 3 cups coleslaw mix pre-shredded
  • 1/4 cup mayonnaise
  • 2 tbsp sour cream
  • 1 tbsp apple cider vinegar
  • 1 tbsp fresh chives finely chopped
  • 1/4 cup blue cheese crumbles
  • 1/4 tsp salt
  • 1/8 tsp black pepper
For Assembly
  • 4 brioche buns toasted
  • 4 slices provolone cheese (optional)
  • Fresh parsley chopped, for garnish (optional)

Equipment

  • Air Fryer
  • Large Mixing Bowl (x2)
  • Small saucepan
  • Whisk
  • Tongs
  • Shallow Dishes (x3)
  • Cutting board
  • Sharp knife

Method
 

Prepare the Chicken
  1. Pat chicken cutlets dry with paper towels. In a shallow dish, combine flour, smoked paprika, garlic powder, cayenne pepper, salt, and black pepper.
  2. In a second shallow dish, beat the eggs. In a third shallow dish, place the panko breadcrumbs.
  3. Dredge each chicken cutlet first in the flour mixture, shaking off excess. Then dip in the beaten egg, allowing excess to drip off. Finally, coat thoroughly with panko breadcrumbs, pressing gently to adhere.
  4. Preheat air fryer to 375°F (190°C). Lightly spray the air fryer basket with olive oil.
  5. Place breaded chicken cutlets in a single layer in the air fryer basket, ensuring not to overcrowd (cook in batches if necessary). Lightly spray the tops of the chicken with olive oil.
  6. Air fry for 12-15 minutes, flipping halfway through, until golden brown, crispy, and cooked through (internal temperature of 165°F / 74°C).
Make the Buffalo Sauce
  1. While chicken is air frying, combine Frank's RedHot, melted butter, apple cider vinegar, Worcestershire sauce, and garlic powder in a small saucepan.
  2. Heat over low heat, whisking until well combined and slightly warmed. Do not boil. Remove from heat.
  3. Once chicken is cooked, transfer it to a large mixing bowl. Pour the prepared Buffalo sauce over the chicken and toss gently with tongs until each piece is thoroughly coated.
Assemble the Tangy Blue Cheese Slaw
  1. In a separate large mixing bowl, combine coleslaw mix, mayonnaise, sour cream, apple cider vinegar, chopped chives, blue cheese crumbles, salt, and pepper.
  2. Mix well to ensure all ingredients are evenly distributed.
Build Your Sandwich
  1. Lightly toast the brioche buns in a dry skillet, toaster, or the air fryer (for 1-2 minutes) until golden.
  2. If using, place a slice of provolone cheese on the bottom half of each toasted bun and let it melt slightly from the bun's warmth or briefly return to the air fryer.
  3. Place a generous amount of the blue cheese slaw on the bottom bun.
  4. Top the slaw with a buffalo-coated chicken cutlet.
  5. Place the top bun, and garnish with fresh parsley if desired. Serve immediately.

Notes

For extra heat, add a pinch more cayenne to the buffalo sauce. Leftover slaw can be stored in an airtight container in the refrigerator for up to 2 days.