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Air Fryer Chicken Sandwich on a plate
Andrew Fowler

Air Fryer Chicken Sandwich

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Prep Time 50 minutes
Cook Time 20 minutes
Total Time 1 hour 10 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 2 boneless skinless chicken thighs about 6 oz each
  • 1/3 cup dill pickle brine
  • 1 large egg
  • 1 tbsp water
  • 1/3 cup all-purpose flour
  • 1/4 cup fine yellow cornmeal
  • 1/4 tsp fine salt
  • 1/2 tsp smoked paprika
  • 1/4 tsp black pepper
  • 1 1/2 tbsp neutral oil
  • 2 plain hamburger buns
  • 2 tbsp mayonnaise
  • 2 small romaine lettuce leaves washed and dried
  • 6 thin dill pickle slices blotted dry

Method
 

  1. Refrigerate chicken in pickle brine 30 minutes, included in prep time. Drain, pat dry, and unfold thighs evenly.
  2. Preheat a 6-quart air fryer to 390°F for 3 minutes. Beat egg with water; separately mix flour, cornmeal, salt, paprika, and pepper.
  3. Dip chicken in egg; press into cornmeal mixture and dab with oil until no dry patches remain. Arrange both thighs without touching.
  4. Air fry 8 minutes; turn and cook 8 to 10 minutes more until crisp and at least 165°F. Rest on rack 3 minutes.
  5. Spread buns with mayonnaise; add dry lettuce, chicken, and pickles. Close; serve one sandwich per person.