Air Fryer Crispy Chicken Sandwich
Think the crispiest chicken sandwich is only available at the drive-thru? Think again! We can’t believe how golden and juicy these cutlets turn out in the air fryer.
Ingredients :
- 4 chicken cutlets
- Kosher salt
- Freshly ground black pepper
- 2 large eggs
- 4 tsp. yellow or honey mustard, plus more for serving
- 1 Tbsp. bread-and-butter pickle juice, plus sliced pickles for serving
- 1/2 tsp. sweet paprika
- 1/4 tsp. garlic powder
- 1/8 tsp. cayenne
- 1 cup plain bread crumbs
- 1/4 cup all-purpose flour
- Olive oil cooking spray
- 4 lightly toasted potato rolls
- Lettuce leaves and sliced tomatoes, for serving
Directions :
- Pat chicken dry with paper towels; season all over with 3/4 teaspoon salt and 1/4 teaspoon black pepper.
- In a shallow bowl, whisk eggs, mustard, pickle juice, paprika, garlic powder, and cayenne until combined. Place bread crumbs and flour in separate shallow bowls.
- Dip one chicken cutlet into flour, shaking off any excess. Dip chicken into egg mixture, letting any excess drip off. Coat chicken in bread crumbs, gently pressing to adhere. Transfer breaded cutlet to a plate.
- Generously coat an air-fryer basket with cooking spray. Working in batches, arrange 2 cutlets in a single layer in basket. Generously spray chicken with cooking spray until evenly coated. Cook at 400º, flipping halfway through and generously spraying second side with cooking spray, until breading is golden brown and chicken is just cooked through, 8 to 10 minutes. Transfer to a wire rack and let cool 5 minutes.
- Arrange chicken on bottom bun. Layer lettuce, tomato, and pickles over chicken. Spread top bun with mustard and close sandwich.
