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Homemade Air Fryer Chicken Sandwich with Sriracha Mayo photo

Air Fryer Chicken Sandwich with Sriracha Mayo

This Air Fryer Chicken Sandwich is a crispy delight! Juicy chicken, creamy Sriracha mayo, and tangy pickles make it a must-try!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 2 pieces boneless, skinless chicken breasts (16 ounces)
  • 1 cup 1% buttermilk
  • 1 cup pickle juice
  • 1 large egg (beaten)
  • Kosher salt
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/8 teaspoon cayenne pepper
  • Olive oil spray
For the Sriracha Mayo:
  • 4 tablespoons light mayo
  • 1 tablespoon Sriracha
For Assembly:
  • 12 pieces dill pickle chips
  • 4 pieces whole wheat potato rolls (such as Martins)

Equipment

  • Air Fryer
  • Mixing Bowls
  • Meat mallet or rolling pin
  • Whisk
  • Measuring cups and spoons
  • Tongs
  • Sharp Knife

Method
 

Preparation Steps:
  1. Start by combining the buttermilk and pickle juice in a mixing bowl. Add the chicken breasts and make sure they are fully submerged. Cover and refrigerate for at least 1 hour, or overnight for maximum flavor.
  2. In another bowl, combine the flour, garlic powder, paprika, cayenne pepper, and a generous pinch of kosher salt. Mix well to ensure all the spices are evenly distributed.
  3. Once marinated, remove the chicken from the buttermilk mixture, allowing the excess to drip off. Dip each piece into the flour mixture, coating it thoroughly. Shake off any excess flour and place the chicken on a plate.
  4. Preheat your air fryer to 380°F (193°C). Lightly spray the basket with olive oil to prevent sticking.
  5. Place the coated chicken breasts in the air fryer basket in a single layer. Spray the tops lightly with olive oil spray. Cook for 12-15 minutes, flipping halfway through, until golden brown and cooked through (internal temperature should reach 165°F or 74°C).
  6. While the chicken is cooking, mix the light mayo and Sriracha in a small bowl. Adjust the amount of Sriracha to your spice preference.
  7. Toast the whole wheat potato rolls if desired. Spread a generous layer of Sriracha mayo on both the top and bottom halves of the rolls. Place a crispy chicken breast on the bottom half, add dill pickle chips, and top with the other half of the roll.
  8. Cut the sandwich in half for easier handling, and serve with your favorite side dishes. Enjoy the crunch and flavor explosion of your Air Fryer Chicken Sandwich with Sriracha Mayo!

Notes

  • Marinate the chicken for optimal flavor and tenderness.
  • For gluten-free, use a gluten-free flour blend.
  • Store leftovers in an airtight container for up to 3 days.