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one closed potato-bun sandwich holding a golden pretzel-crumbed chicken breast cutlet with a thin orange Buffalo-butter coating, shredded iceberg, dill pickle chips and pale ranch dressing, without blue cheese crumbles, carrot slaw or garnish
Rachel Kim

Buffalo Chicken Sandwich

Crushed pretzels make a sturdy coating for these air-fried breast cutlets, with enough salt already in the crumbs that the chicken needs very little extra seasoning. Brush the Buffalo butter on after cooking so the coating has a chance to crisp first. Celery-seed ranch, iceberg and pickle chips keep the filling sharp and crunchy without a thick layer of blue cheese slaw. Don’t crowd the basket to save a batch; the exposed crumb needs circulating heat on both sides.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 4
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken breast cutlets about 1 1/4 lb total and 1/2 inch thick
  • 1/4 tsp black pepper
  • 1/3 cup all-purpose flour
  • 2 large eggs
  • 2 cups finely crushed plain pretzels
  • 2 tbsp neutral oil
  • 1/4 cup cayenne hot sauce
  • 2 tbsp unsalted butter
  • 1/4 cup plain Greek yogurt
  • 2 tbsp mayonnaise
  • 1/2 tsp dried dill
  • 1/4 tsp garlic powder
  • 1/8 tsp celery seed
  • 1 tsp lemon juice
  • 4 potato sandwich buns split
  • 1 cup shredded iceberg lettuce dried well
  • 1/3 cup dill pickle chips drained

Method
 

  1. Season chicken with pepper. Put flour in one shallow dish, beat eggs in another and put crushed pretzels in a third.
  2. Coat cutlets in flour, egg and pretzel crumbs, pressing gently so the coating sticks. Brush both sides with the measured oil.
  3. Preheat air fryer to 375°F. Cook two cutlets in one layer for 12 to 16 minutes, turning halfway, until the centers reach 165°F; repeat with the other two. Keep the first batch on a rack in a 200°F oven while the second cooks.
  4. Warm hot sauce and butter in a small saucepan just until melted. Stir yogurt, mayonnaise, dill, garlic powder, celery seed and lemon juice together in a separate bowl.
  5. Toast the cut bun faces under the broiler for about 1 minute. Brush the cooked cutlets lightly with Buffalo butter, using the sauce evenly across all four.
  6. Spread ranch on the buns, add iceberg, one hot cutlet and drained pickle chips to each, then close and serve immediately.