Air Fryer Crispy Chicken Sandwich

There’s something really satisfying about biting into a chicken sandwich with a perfectly crunchy coating. This air fryer version gives you exactly that, without the mess of a pot full of hot oil.

The trick here is the double dredge. Coating the chicken twice in seasoned flour creates those rough, craggy edges that crisp up beautifully in the air fryer.

A simple buttermilk marinade does most of the heavy lifting when it comes to flavor and tenderness. Just let the chicken soak for at least an hour and you’re good to go.

Each cutlet cooks in about 11 to 12 minutes total in the air fryer. You can easily make all four while toasting your buns in between batches.

Serve them on brioche buns with mayo, lettuce, tomato, and pickles for the full experience. It’s a quick, homemade meal that tastes like it came from a restaurant.

Why You’ll Love This Recipe

Rivals Your Favorite Fast Food Chain – This crispy chicken sandwich tastes like Chick-fil-A or Popeyes but you make it right at home.

The Double Dredge is the Secret – Dipping the chicken in buttermilk and flour twice creates that thick shaggy crust you crave.

Way Less Oil Than Deep Frying – You only need cooking spray to get a golden crunchy coating without submerging chicken in hot oil.

Ingredients

• 2 large Boneless Skinless Chicken Breasts
• 1 cup Buttermilk
• 1 tsp Hot Sauce
• 1 cup All-Purpose Flour
• 1/2 cup Cornstarch
• 1 tsp Garlic Powder
• 1 tsp Smoked Paprika
• 1/2 tsp Onion Powder
• 1 tsp Salt
• 1/2 tsp Black Pepper
• Cooking Spray
• 4 Brioche Buns
• 4 leaves Butter Lettuce
• 4 slices Tomato
• 4 Dill Pickle Slices
• 4 tbsp Mayonnaise

How To Make

Step 1

Cut each chicken breast in half horizontally to create 4 thinner cutlets. Place each cutlet between plastic wrap and pound gently to an even 1/2-inch thickness. In a bowl, combine the buttermilk and hot sauce, then add the chicken cutlets. Cover and refrigerate for at least 1 hour, or up to overnight.

Step 2

In a large shallow dish, whisk together the flour, cornstarch, garlic powder, smoked paprika, onion powder, salt, and black pepper.

Step 3

Remove a chicken cutlet from the buttermilk, letting the excess drip off. Dredge it in the seasoned flour, pressing firmly so the coating sticks. Dip it back into the buttermilk briefly, then dredge in the flour once more for a thick, shaggy coating. Repeat with all cutlets.

Step 4

Preheat the air fryer to 375°F for 3 minutes. Spray the basket generously with cooking spray.

Step 5

Place 2 breaded chicken cutlets in the air fryer basket. Spray the tops generously with cooking spray. Air fry for 6 minutes, then carefully flip, spray the other side, and cook for 5 to 6 minutes more until deeply golden and the internal temperature reaches 165°F.

Step 6

Repeat with the remaining 2 cutlets.

Step 7

Toast the brioche buns lightly in the air fryer for 1 to 2 minutes. Spread mayonnaise on each bun, then layer with lettuce, tomato, the crispy chicken cutlet, and pickle slices. Serve immediately.

Tips

Pound the Cutlets Evenly

After you slice each chicken breast in half horizontally, you’ll probably notice some parts are thicker than others. That’s why pounding them to an even 1/2-inch thickness matters so much here.

In an air fryer, uneven cutlets mean the thin parts dry out and overcook while the thick parts are still undercooked in the middle. Take the extra minute to pound them out evenly and every piece will cook at the same rate.

Use the flat side of a meat mallet or even a heavy rolling pin. Don’t go thinner than 1/2 inch or they’ll dry out too fast in the air fryer.

Don’t Skip the Double Dredge

The double dredge is what gives this chicken that thick, craggy, crunchy coating that actually holds up in the air fryer. If you only dredge once, the coating will be too thin and won’t get that satisfying crunch.

After the first flour dredge, dip the cutlet back into the buttermilk just for a second. Don’t soak it – a quick dip is all you need. Then press it firmly into the flour mixture again.

You want to see rough, shaggy bits of flour clinging to the surface. Those bumpy pieces are exactly what turn into all the crispy edges once they hit the hot air.

Don’t Crowd the Basket

Only cook 2 cutlets at a time, even if it seems like you could squeeze in a third. Air fryers work by circulating hot air around the food, and if the pieces overlap or sit too close together, you lose airflow.

When airflow gets blocked, the coating on the sides touching each other stays soft and soggy. You’ll end up with chicken that’s crispy on top but pale and mushy on the bottom and sides.

It’s worth the extra few minutes to cook in two batches. Keep the first batch warm on a wire rack in a 200°F oven while the second batch cooks.

Related Recipes

• Air Fryer Chicken Nuggets
• Air Fryer Chicken Tenders
• Air Fryer Nashville Hot Chicken Thighs
• Air Fryer Cuban Sandwiches
• Air Fryer Sweet Potato Fries

Frequently Asked Questions

Can I skip the double dredge or is it really necessary?

The double dredge is what gives this chicken that thick, shaggy, craggy coating that gets super crispy in the air fryer. If you only dredge once, the coating will be thinner and won’t have that signature crunch you’re going for.

It only takes an extra 30 seconds per cutlet, and the difference in texture is huge. Definitely don’t skip it – it’s the whole reason this sandwich tastes like it came from a restaurant.