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two plain hamburger-bun sandwiches on an ordinary plate filled with large golden cornmeal-crusted chicken thighs, green romaine leaves, thin pickle slices and a small mayonnaise layer, with no fries or other food
Melissa Hart

Air Fryer Chicken Sandwich

A short pickle-brine soak seasons boneless thighs before a cornmeal-flour coating gives them a rough, crisp sandwich crust. Pat the chicken dry after the soak. Too much brine turns the coating into a wet paste that won't brown evenly, and the finished pieces should rest on a rack while the buns get ready. Keep the sandwich toppings simple so the warm crust stays noticeable between the soft bun, cool lettuce and a few well-drained pickle slices.
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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. Marinate chicken in pickle brine in the refrigerator for 30 minutes; this is included in prep time. Drain and pat dry, then unfold the thighs so they lie evenly.
  2. Preheat a 6-quart air fryer to 390°F for 3 minutes. Beat egg with water and mix flour, cornmeal, salt, paprika and pepper in a separate bowl.
  3. Dip chicken in egg, press into the cornmeal mixture and dab with oil until no dry patches remain. Arrange both thighs in the basket without touching.
  4. Air fry for 8 minutes, turn and cook for 8 to 10 minutes more until crisp and at least 165°F. Rest on a rack for 3 minutes.
  5. Spread mayonnaise on the buns and add dry lettuce, chicken and pickle slices. Close and serve one sandwich per person.