I LOVE my air fryer for weeknight dinners! I made this chicken sandwich last night and I know it will already be a staple for dinner at our house. The prep time was about 20 minutes but only because I wanted it to marinate in the buttermilk mixture for a little extra time. While it sat in the buttermilk I worked on sides and prepping the mixture to perform my dredge on the chicken.
Comment below with your favorite food to cook in the air fryer!
- 2 chicken breast cutlets
- 1 cup buttermilk
- ¾ cup dill pickle juice
- ½ cup all-purpose flour
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp salt
- Dash of cayenne pepper
- 1 egg
- Buns (I used a cheddar herb roll at my local grocery store)
- Chipotle Mayo
- Dill Pickle slices
Begin by cutting your chicken cutlets each in half to make 4 pieces to cook.
Place chicken pieces into a gallon Ziploc bag with the buttermilk and pickle juice. Set aside.
In a shallow bowl, mix together the flour, garlic powder, paprika, salt, and cayenne pepper. In a separate shallow bowl, beat the egg.
Starting with one piece of chicken, place first into the flour mixture, making sure to coat both sides. Then place into the egg mixture then the flour mixture again. Place onto a cutting board or plate while dredging the remainder of the chicken pieces.
Preheat the air fryer to 385. If you have air fryer parchment paper pieces, place one of those into the bottom of the basket, otherwise spray lightly with cooking spray.
Place the chicken in a single layer in the air fryer basket then lightly spray the tops of the chicken with cooking spray. This might require you to do two batches depending on the size of the chicken.
Cook for 18 minutes, flipping halfway through. Make sure to check that the internal temperature of each piece is at least 165 degrees Fahrenheit.
When the chicken is cooked, place onto the bottom of a bun and top with dill pickle slices and chipotle mayo to taste.