Air Fryer Spicy Chicken Sandwich with Slaw
Mar 26, 2020 20:34:24 GMT -5
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BluzLvr likes this
Post by Mfitz804 on Mar 26, 2020 20:34:24 GMT -5
I absolutely love this recipe. I think I shared it in the old place, but as I am making them this week, I figured I would post it here. It’s from a cookbook we like to use, and I’m posting my changes to the recipe that I have added.
Ingredients
Chicken:
2 (8 oz) boneless, skinless chicken breasts, sliced width-wise to create 2 thinner breasts (I cut them in half and pound them with a mallet)
2 cups lowfat buttermilk
1½ cups panko breadcrumbs
½ tsp cayenne pepper
¾ tsp salt
freshly ground black pepper, to taste
olive oil cooking spray
4 Tbsp light mayonnaise (I don’t like mayo; I do mine with a bit of BBQ sauce spread on each side of the bun)
4 brioche hamburger buns (we use whole wheat buns)
Slaw:
2 tsp red wine vinegar (I use a little extra, if it spills over while measuring, so be it).
2 tsp extra-virgin olive oil
1 tsp Dijon mustard
¼ small red onion, thinly sliced (I mince mine instead, I don’t like big pieces or raw red onion)
2 cups thinly sliced cabbage (I use a store bought bagged cole slaw mix instead, for ease. So there’s usually carrots in there, etc. Just throw away (or save for something else) whatever dressing or seasoning comes in the bag. Or, try it instead of the oil and vinegar, it’s probably good!)
1 jalapeno, sliced (I also mince)
Instructions
1. Place thinned chicken breasts in a bowl with the buttermilk. Gently mix to ensure chicken is fully coated. Cover and refrigerate for at least 10 minutes (can be done the day before).
2. To prepare the slaw, whisk together the vinegar, oil, and mustard in a medium bowl. Add the remaining slaw ingredients and use a set of tongs to toss well. Cover and refrigerate until assembling the sandwiches.
3. Preheat air fryer to 375 degrees F. (Mine only goes in increments of 10, I do 370)
4. In a shallow bowl, whisk together the panko, cayenne, salt, and pepper until well-combined. Allow excess buttermilk to drip from the chicken before dredging in the panko mixture using your hand to help adhere the panko to the chicken
5. Place two pieces in the air fryer basket. Spray the top with olive oil cooking spray. Cook 8 minutes, then flip, spray the other side, and cook an additional 7 minutes. Repeat with the other two pieces.
6. Toast buns, if desired. Spread 1 tablespoon mayonnaise (or BBQ sauce) on bottom half of each bun (I use less BBQ but do both sides.) Top with a piece of chicken and ¼ of the slaw mixture (I split the slaw mixture between the bottom and top, so there’s slaw on both sides). Serve immediately.
If you are anti-bread, this also tastes pretty good if you just eat the chicken on a bed of the slaw.
If you don’t know what to do with an air fryer, this is it. My absolute favorite air fryer recipe. If you don’t have an air fryer, these can be baked in the oven at 375 for 20-25 minutes. I don’t like baking anything with a panko crust, I find it tends to burn and set off the smoke alarm.
Ingredients
Chicken:
2 (8 oz) boneless, skinless chicken breasts, sliced width-wise to create 2 thinner breasts (I cut them in half and pound them with a mallet)
2 cups lowfat buttermilk
1½ cups panko breadcrumbs
½ tsp cayenne pepper
¾ tsp salt
freshly ground black pepper, to taste
olive oil cooking spray
4 Tbsp light mayonnaise (I don’t like mayo; I do mine with a bit of BBQ sauce spread on each side of the bun)
4 brioche hamburger buns (we use whole wheat buns)
Slaw:
2 tsp red wine vinegar (I use a little extra, if it spills over while measuring, so be it).
2 tsp extra-virgin olive oil
1 tsp Dijon mustard
¼ small red onion, thinly sliced (I mince mine instead, I don’t like big pieces or raw red onion)
2 cups thinly sliced cabbage (I use a store bought bagged cole slaw mix instead, for ease. So there’s usually carrots in there, etc. Just throw away (or save for something else) whatever dressing or seasoning comes in the bag. Or, try it instead of the oil and vinegar, it’s probably good!)
1 jalapeno, sliced (I also mince)
Instructions
1. Place thinned chicken breasts in a bowl with the buttermilk. Gently mix to ensure chicken is fully coated. Cover and refrigerate for at least 10 minutes (can be done the day before).
2. To prepare the slaw, whisk together the vinegar, oil, and mustard in a medium bowl. Add the remaining slaw ingredients and use a set of tongs to toss well. Cover and refrigerate until assembling the sandwiches.
3. Preheat air fryer to 375 degrees F. (Mine only goes in increments of 10, I do 370)
4. In a shallow bowl, whisk together the panko, cayenne, salt, and pepper until well-combined. Allow excess buttermilk to drip from the chicken before dredging in the panko mixture using your hand to help adhere the panko to the chicken
5. Place two pieces in the air fryer basket. Spray the top with olive oil cooking spray. Cook 8 minutes, then flip, spray the other side, and cook an additional 7 minutes. Repeat with the other two pieces.
6. Toast buns, if desired. Spread 1 tablespoon mayonnaise (or BBQ sauce) on bottom half of each bun (I use less BBQ but do both sides.) Top with a piece of chicken and ¼ of the slaw mixture (I split the slaw mixture between the bottom and top, so there’s slaw on both sides). Serve immediately.
If you are anti-bread, this also tastes pretty good if you just eat the chicken on a bed of the slaw.
If you don’t know what to do with an air fryer, this is it. My absolute favorite air fryer recipe. If you don’t have an air fryer, these can be baked in the oven at 375 for 20-25 minutes. I don’t like baking anything with a panko crust, I find it tends to burn and set off the smoke alarm.
