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Homemade Air Fryer Chicken Sandwich with Sriracha Mayo photo

Air Fryer Chicken Sandwich with Sriracha Mayo

Crispy air-fried chicken breast marinated in buttermilk and pickle juice, served on whole wheat rolls with spicy sriracha mayo and dill pickles.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 4 servings

Equipment

  • Air Fryer
  • Mixing Bowls
  • Shallow bowls or plates for dredging
  • Measuring cups and spoons
  • Whisk or fork
  • Tongs
  • Air fryer parchment liner (optional)

Ingredients
  

  • 16 ounces boneless skinless chicken breasts about 2 breasts, cut in half to make 4 pieces and pounded to 1/2-inch thickness
  • 1 cup 1% buttermilk
  • 1 cup pickle juice
  • 1 large egg beaten
  • Kosher salt use 1/2 teaspoon in flour mix plus extra for seasoning as desired
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/8 teaspoon cayenne pepper
  • olive oil spray for spraying chicken before air frying
  • 4 tablespoons light mayonnaise
  • 1 tablespoon sriracha
  • 12 dill pickle chips
  • 4 whole wheat potato rolls such as Martin's

Instructions
 

  • Flatten the chicken: pound the thicker end of each breast to an even 1/2-inch thickness, then cut each breast in half to make 4 pieces.
  • Make the marinade: whisk together the buttermilk and pickle juice in a bowl.
  • Marinate the chicken: add the chicken pieces to the buttermilk mixture, toss to coat, cover with plastic wrap, and refrigerate at least 6 hours or overnight.
  • Prepare dredging stations: in a shallow bowl combine the flour, garlic powder, paprika, 1/2 teaspoon kosher salt, and cayenne. In a second bowl whisk the beaten egg.
  • Coat the chicken: working one piece at a time, shake off excess marinade, dredge in the flour mixture, dip into the egg, then dredge again in the flour, pressing with the back of a fork so the coating adheres.
  • Rest and prepare air fryer: let the coated chicken rest 15 minutes (optional) to help the breading adhere. Line the air fryer basket with a parchment liner if using and preheat the air fryer to 380°F (if your model requires preheating).
  • Air fry the chicken: place coated pieces in the basket in a single layer (work in batches if needed), spray the tops lightly with olive oil spray, and cook at 380°F for 15 to 18 minutes, turning halfway, until golden and an instant-read thermometer reads 165°F.
  • Make the sriracha mayo: while the chicken cooks, whisk together the light mayo and sriracha in a small bowl.
  • Assemble sandwiches: spread sriracha mayo on the tops of the rolls, place a cooked chicken piece on each bottom roll, top with dill pickle chips, and finish with the roll tops.

Notes

  • Tested in a 7-quart air fryer.
  • Skip the brining step if using pre-brined (Kosher) chicken.