Crispy Chicken Sandwich
Crispy Chicken Sandwich features buttermilk-marinated chicken thighs, cornstarch breading, and brioche buns; air fry at 400°F for 15 minutes until crunchy and juicy.
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Method
- 1
Marinate chicken in buttermilk and hot sauce for at least 1 hour (or overnight for best results).
- 2
Mix flour, cornstarch, and all seasonings. Remove chicken from buttermilk, letting excess drip off.
- 3
Dredge in seasoned flour, pressing firmly. For extra crunch, dip back in buttermilk and dredge again.
- 4
Spray generously with cooking spray. Air fry at 400°F for 6-7 minutes per side until golden and 165°F internal.
- 5
Toast buns in the air fryer for 1 minute. Build sandwiches with dill pickles, slaw, and sauce.
Pro tip. The buttermilk marinade tenderizes the meat and helps the breading stick. Double-dredging creates a shaggy, ultra-crunchy coating that rivals deep-fried. Don't skip the dill pickle — it cuts the richness.
Why the air fryer wins here
- Ready in 15 minutes. The same dish takes about 27 in a conventional oven, plus preheating.
- Uses a fraction of the oil of deep frying, which is how this comes in at 450 calories a serving.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. To bring them back, air fry at 325°F for 5-7 minutes. Portion first so the meat heats evenly. Cover breast with foil if it's drying out. Full reheat guide for whole chicken (portioned).
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