Air Fryer Crispy Chicken Sandwiches
Makes 6
Ingredients
- 6 boneless skinless chicken thighs, trimmed
- 1 cup dill pickle juice
- ⅓ cup vegetable oil
- 1 cup whole buttermilk
- 1 large egg, lightly beaten
- ¼ cup hot sauce
- ½ cup all-purpose flour
- ½ cup panko (Japanese bread crumbs)
- ⅓ cup cornstarch
- 2 teaspoons kosher salt
- 2 teaspoons paprika
- 2 tablespoons unsalted butter
- 6 potato buns Garlic aïoli
- Easy Coleslaw Mix (recipe follows)
- Dill pickle slices
- Sweet potato chips, to serve
Instructions
- In a large bowl or resealable plastic bag, combine chicken, pickle juice, and oil. Toss to coat. Cover or seal and refrigerate for at least 6 hours or up to overnight. Drain chicken, discarding marinade.
- If preheating is recommended by your air fryer manual, preheat air fryer to 400°.
- In another large bowl, combine buttermilk, egg, and hot sauce. Add chicken.
- In another large bowl, whisk together flour, bread crumbs, cornstarch, salt, and paprika.
- Remove chicken from buttermilk mixture, letting excess drip off. Dredge in flour mixture, pressing crumbs onto chicken to adhere. Place in air fryer basket. Spray with nonaerosol cooking spray. Set temperature to 400°, and cook for 15 minutes. Turn chicken, spray, and cook until an instant-read thermometer inserted in thickest portion registers 165°, about 10 minutes.
- In a large skillet, melt butter over medium heat. Add buns, cut side down, and cook until lightly browned and toasted, 1 to 2 minutes.
- Spread 2 to 3 tablespoons aïoli on bottom half of buns. Top with chicken, Easy Coleslaw Mix, and pickles. Cover with top half of buns. Serve with chips.
Easy Coleslaw Mix
Makes about 4 cups
Ingredients
- 4 cups thinly sliced green cabbage
- 2 cups thinly sliced red cabbage
- 2 large carrots, peeled and thinly sliced into matchsticks
- ½ cup coleslaw dressing
Instructions
- In a large bowl, toss together all ingredients until well coated. Cover and refrigerate until ready to use.
