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4.29 from 7 votes
Air Fried Chicken Sandwich on a wooden board with a red checkered napkin in the background.
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Air Fried Chicken Sandwich
Prep Time
15 mins
Cook Time
25 mins
Marinating Time
3 hrs
Total Time
40 mins
 
This air-fried chicken sandwich delivers all the pleasure and satisfaction of a fried chicken lunch, but with much less guilt! Air-frying keeps it nice and moist, but fulfills your fried food fix without the mess and stress of deep-frying.
Course: Entrées, Sandwiches
Cuisine: American
Keyword: Chicken, Lunch, Sandwiches
Servings: 4
Calories: 600 kcal
Ingredients
  • 2 boneless chicken breasts (6- to 8-ounces each)
  • 1 cup buttermilk
  • juice of ½ lemon
  • ¼ teaspoon cayenne pepper
  • 2 eggs beaten
  • 1 cup all-purpose flour
  • 2 tablespoons powdered sugar
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • ½ teaspoon celery seeds
  • ¼ teaspoon dried sage
  • ½ teaspoon dried thyme
  • ½ teaspoon baking powder
  • 4 Kaiser or brioche rolls
  • 1 tablespoon unsalted butter softened
  • 1½ cup coleslaw
  • bread and butter pickle chips
Special Sauce:
  • 4 tablespoons mayonnaise
  • 1 tablespoon BBQ sauce
  • ½ teaspoon apple cider vinegar
  • pinch of cayenne pepper
Instructions
  1. Cut the chicken breasts into two pieces, making the thicker end slightly smaller than the thinner tapered end. Pound each piece with the flat side of a meat mallet, so both pieces are even in size and thickness.
  2. Combine the buttermilk, lemon juice and cayenne pepper in a bowl. Add the chicken and coat both sides with the mixture. Refrigerate the chicken and let it marinate for at least 3 hours to overnight.

  3. Set up a dredging station with two bowls. Place the beaten eggs in one bowl. Combine the flour, powdered sugar, salt, black pepper, celery seeds, dried sage, dried thyme and baking powder in the second bowl.

  4. Working with one piece of chicken at a time, remove the chicken from the buttermilk marinade, letting it drip for a second or two before transferring it to the flour bowl. Coat the chicken on all sides in the flour and then transfer the chicken to the egg bowl. Coat all sides of the chicken with the eggs and then transfer it back to the flour a second time, making sure all sides are coated.
  5. Pre-heat the air fryer to 380°F.
  6. Place the coated chicken in air fryer basket and spritz well with oil. Air-fry at 380°F for 12 minutes. Spray the chicken again and increase the temperature to 400°F. Air-fry for 4 minutes. Flip the chicken over and air-fry for an additional 4 to 5 minutes until the chicken reaches an internal temperature of 165°F on an instant read thermometer inserted into the thickest part of the chicken.
  7. While the chicken is air-frying, make the special sauce by combining the mayonnaise, barbeque sauce, apple cider vinegar and cayenne pepper in a small bowl. Cut the rolls in half and butter each half. Transfer the cooked chicken to a resting plate. Working in batches, air-fry the rolls, buttered side up, at 390°F for 2 minutes until toasted.
  8. Assemble the sandwiches. Spread the sauce on the toasted buns. Place a piece of the air fried chicken on the bottom of each bun. Top the chicken with coleslaw and pickles and finish with the top bun. Serve with Homemade French Fries or Potato Chips.
Nutrition Facts
Air Fried Chicken Sandwich
Amount Per Serving
Calories 600 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 7g35%
Cholesterol 138mg46%
Sodium 1743mg73%
Potassium 436mg12%
Carbohydrates 65g22%
Fiber 3g12%
Sugar 11g12%
Protein 26g52%
Vitamin A 430IU9%
Vitamin C 10mg12%
Calcium 183mg18%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.