Air Fryer Crispy Chicken Sandwich
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Diet: Standard
Ingredients
Scale
- 2 large boneless, skinless chicken breasts (halved into cutlets)
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup Panko breadcrumbs
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 4 brioche buns
- Cooking oil spray (olive oil or avocado oil)
- Optional toppings: pickles, lettuce, sliced tomato, mayonnaise, or spicy sauce
Instructions
- Step 1: Prepare the Chicken Cutlets
Slice the chicken breasts in half horizontally to create four thinner cutlets. Place them between two sheets of plastic wrap and gently pound them with a meat mallet or heavy skillet until they are an even thickness. This ensures they cook at the same rate. - Step 2: Set Up the Dredging Station
Organize three shallow bowls. In the first bowl, mix the flour with the salt and black pepper. In the second bowl, whisk the eggs. In the third bowl, combine the Panko breadcrumbs with the smoked paprika, garlic powder, and onion powder. - Step 3: Bread the Chicken
Dredge each piece of chicken in the flour, shaking off any excess. Dip it into the beaten eggs to coat both sides, and finally, press it firmly into the Panko mixture until fully covered. Repeat with all four pieces. - Step 4: Air Fry the Chicken
Preheat your air fryer to 400°F (200°C). Lightly spray the air fryer basket with oil. Place the chicken pieces in the basket in a single layer, ensuring they do not overlap. Lightly spray the tops of the chicken with more oil. Cook for 12 to 15 minutes, flipping halfway through, until the internal temperature reaches 165°F and the outside is golden brown. - Step 5: Toast the Buns and Assemble
During the last minute of cooking, you can place the split buns in the air fryer to toast them. Spread your favorite sauce on the buns, add the crispy chicken, and top with pickles, lettuce, and tomatoes.