Air Fryer Spicy Chicken Sandwich
This Air Fryer Spicy Chicken Sandwich delivers crispy, juicy perfection with a fiery kick that rivals any fast-food version. Buttermilk-brined chicken breast coated in a seasoned flour mixture creates the ideal texture while cutting calories through air frying.
Ingredients
- 4 boneless skinless chicken breasts, pounded to even thickness (about ½-inch)
- 1 cup buttermilk or 1 cup milk + 1 tablespoon lemon juice as substitute
- 2 tablespoons hot sauce Frank’s RedHot or Tabasco
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 tablespoon cayenne pepper adjust to taste for heat level
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 eggs beaten
- Olive oil spray or avocado oil spray
- 4 brioche buns potato buns work great too
- 4 tablespoons mayonnaise
- 2 tablespoons sriracha or spicy aioli optional for extra heat
- Pickle slices
- Lettuce leaves
- Sliced tomato optional
Instructions
- Marinate the chicken by combining buttermilk and hot sauce in a large bowl. Add chicken breasts, ensuring they’re fully submerged, and refrigerate for at least 1 hour (overnight works even better for maximum tenderness).
- Prepare your breading station with three separate bowls: one with flour mixed with all the dry spices, one with beaten eggs, and another with the remaining seasoned flour.
- Preheat your air fryer to 375°F (190°C) for about 3 minutes. This ensures even cooking from the start.
- Remove chicken from buttermilk and let excess drip off. Don’t rinse the marinade – it helps the breading stick!
- Dredge each piece first in seasoned flour, then dip in beaten egg, and finally coat thoroughly in the second bowl of seasoned flour, pressing gently to ensure the coating adheres.
- Spray the air fryer basket with oil spray, then place chicken pieces inside, making sure they don’t touch or overlap. Spray the tops lightly with oil spray.
- Cook for 10 minutes at 375°F, then carefully flip the chicken, spray lightly again, and cook for another 7-10 minutes until golden brown and internal temperature reaches 165°F.
- While chicken cooks, prepare the buns by lightly toasting them either in a toaster or in the air fryer for 1-2 minutes.
- Mix mayonnaise with sriracha (if using) and spread on both sides of toasted buns.
- Assemble your sandwiches with the crispy chicken, pickles, lettuce, and tomato (if using). Serve immediately while hot and crispy!
Notes
- For extra juicy chicken, try brining it in the buttermilk mixture overnight instead of just an hour.
- Don’t skip pounding the chicken to even thickness – this ensures even cooking throughout.
- The key to super crispy coating is spraying with oil before air frying – but a light spray is sufficient!
- If cooking for a crowd, you can keep the first batch warm in a 200°F oven while air frying the second batch.
- For maximum crispiness, don’t stack the hot chicken sandwiches or cover them tightly after cooking.
- To make ahead, prepare the marinade and chicken the night before, then bread and cook when ready to serve.