Air Fryer Chicken Sandwich

I have been making these air fryer chicken sandwiches on repeat lately, and my family asks for them almost every week now.

They are so much lighter than the deep fried version but still have that satisfying crunch that makes a chicken sandwich worth eating. The buttermilk marinade keeps the chicken incredibly tender and juicy on the inside.

The whole thing comes together pretty quickly too. A short marinating time, a simple breading step, and about 12 to 14 minutes in the air fryer is all it takes.

You finish it with a tangy pickle mayo that takes about 10 seconds to stir together. It adds so much flavor and ties the whole sandwich together perfectly.

If you are looking for an easy dinner that feels a little special, this is a great one to try.

Why You’ll Love This Recipe

Incredibly Crispy Without Deep Frying – The double-dredge method gives this chicken a thick golden crust that rivals any fast food joint without all the greasy oil.

Juicy Tender Chicken Every Time – The buttermilk and hot sauce marinade keeps the chicken so moist and flavorful on the inside.

Better Than Fast Food – This sandwich tastes like a famous chicken sandwich from your favorite restaurant but made fresh at home for a fraction of the price.

The Pickle Mayo Is a Game Changer – That simple tangy sauce made with pickle juice and mayo ties every single bite together perfectly.

Ingredients

For the Chicken

• 2 large Boneless Skinless Chicken Breasts
• 1 cup Buttermilk
• 1 tsp Hot Sauce
• 1 cup All-Purpose Flour
• 1/3 cup Cornstarch
• 1 tsp Smoked Paprika
• 1 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1/2 tsp Cayenne Pepper
• 1 tsp Salt
• 1/2 tsp Black Pepper
• Cooking Spray

For the Sandwich

• 4 Brioche Buns, toasted
• 4 tbsp Mayonnaise
• 1 tbsp Dill Pickle Juice
• 8 slices Dill Pickles
• 4 leaves Butter Lettuce

How To Make

Step 1

Slice each chicken breast in half horizontally to create 4 thin cutlets of even thickness, about 1/2 inch thick. Place them in a bowl with the buttermilk and hot sauce, toss to coat, and let them marinate in the refrigerator for at least 30 minutes or up to 4 hours.

Step 2

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

Step 3

Remove one chicken cutlet from the buttermilk, letting the excess drip off. Press it firmly into the flour mixture, coating both sides well. Dip it back into the buttermilk briefly, then press it into the flour mixture a second time for an extra-thick crust. Repeat with the remaining cutlets.

Step 4

Preheat the air fryer to 380 degrees F. Spray the air fryer basket generously with cooking spray. Place the breaded chicken cutlets in the basket in a single layer without overlapping, then spray the tops of the chicken liberally with cooking spray.

Step 5

Air fry for 12 to 14 minutes, flipping halfway through and giving another light spray of cooking spray on the flipped side. The chicken is done when it is deeply golden, crispy, and has reached an internal temperature of 165 degrees F.

Step 6

While the chicken cooks, stir together the mayonnaise and dill pickle juice to make a tangy sandwich sauce. Toast the brioche buns lightly.

Step 7

Spread the pickle mayo on both halves of each toasted bun. Layer on the butter lettuce, a crispy chicken cutlet, and dill pickle slices. Press gently and serve immediately while the chicken is hot and crunchy.

Tips

Double Dredge for the Crunchiest Crust

The double dredge step in this recipe is what gives the chicken that thick, craggy coating that gets super crispy in the air fryer. Don’t skip it.

When you dip the chicken back into the buttermilk the second time, just a quick dunk is all you need. You don’t want it soaking wet, just slightly moist so the second layer of flour sticks.

After that second flour coating, press the flour in firmly with your hands on both sides. Those clumpy, uneven bits of flour are exactly what you want because they turn into the crunchiest pieces.

Don’t Skimp on the Cooking Spray

In a regular fryer, the oil is what makes the breading crispy and golden. In an air fryer, cooking spray is doing that job instead. If you go too light, your coating will look pale and dry instead of golden and crunchy.

Spray the basket well before you place the chicken in, spray the tops of the cutlets generously, and then spray again after you flip them halfway through. Three rounds of spray makes a big difference.

Oil-based sprays like avocado oil spray work best here. Try to avoid the ones with added propellants like PAM because they can damage some air fryer basket coatings over time.

Cut the Chicken Evenly

When you slice each chicken breast in half horizontally, you want both pieces to be roughly the same thickness – about half an inch. If one piece is way thicker than the other, the thin one will dry out before the thick one is fully cooked.

A good trick is to place your hand flat on top of the chicken breast to hold it steady, then use a sharp knife to slice through the middle from one side to the other in one smooth motion. Take your time with it.

Related Recipes

• Air Fryer Crispy Chicken Sandwich
• Air Fryer Buttermilk Fried Chicken
• Air Fryer Fried Pickles
• Air Fryer Sweet Potato Fries
• Air Fryer Popcorn Chicken

Frequently Asked Questions

Can I skip the buttermilk marinade or use a substitute?

You really don’t want to skip the buttermilk marinade because it’s what makes the chicken tender and juicy on the inside. It also helps the flour coating stick properly, which is key for getting that crispy crust in the air fryer.

If you don’t have buttermilk on hand, you can make your own by mixing 1 cup of regular milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for about 5 minutes until it slightly thickens, and it works just as well.