Air Fryer Crispy Chicken Sandwich

Name: Air Fryer Crispy Chicken Sandwich
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1¼ lb Chicken Breast; ½ cup Buttermilk; 1 tsp Salt; 9 oz Cabbage; 1 Carrot; 3 tbsp Mayonnaise; 1 tbsp Apple Cider Vinegar; 3 oz Panko; 1 tsp Paprika; 1 tsp Garlic Powder; 1½ tbsp Vegetable Oil; 4 Burger Buns; 2 Pickles

By Eatpace

Buttermilk-marinated chicken breast gets a crisp panko coating in the air fryer, then goes on buns with pickles and mayo slaw. Make the slaw while the chicken marinates.

Total: 50 min; 20 prep · 30 cook
Serves: 4; Scale it below
Calories: 560; kcal per serving
Protein: 44g; per serving

Plan this dinner Jump to recipe

Crispy chicken sandwiches on buns with cabbage slaw and sliced pickles.

50 min

Method

6 steps 20 min prep · 30 min cook

Prep

Step 1. Combine Chicken Breast, Buttermilk and half the Salt in a bowl. Refrigerate until lightly marinated, about 15 minutes.
Step 2. Meanwhile, toss Cabbage and Carrot with Mayonnaise and Apple Cider Vinegar. Refrigerate the slaw until serving.
Step 3. Mix Panko, Paprika, Garlic Powder, the rest of the Salt and Vegetable Oil in a shallow dish until the crumbs are evenly coated.
Step 4. Lift the chicken from the marinade, letting excess drip off. Press both sides into the crumbs, then discard the remaining marinade and crumbs.

Cook

Step 5. Heat the air fryer to 400°F (200°C). Cook the chicken in batches in a single layer, turning halfway, until golden and no longer pink inside, about 12 minutes per batch.

Finish & serve

Step 6. Fill Burger Buns with the chicken, slaw and Pickles. Serve any extra slaw alongside.

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Tips

Good to know

Check the thickest part of each cutlet with an instant-read thermometer; chicken is safe at 165°F.

Swap it

Use gluten-free buns and gluten-free panko for a gluten-free sandwich.

Leftovers

Refrigerate chicken and slaw separately for up to 3 days; reheat the chicken in the air fryer until hot.

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