Air-Fryer Spicy Fried-Chicken Sandwich
By America's Test KitchenPublished on January 4, 2020
Time
40 minutes (12 minutes cook time)
Yield
Serves 4
Ingredients
1 cup panko bread crumbs 2 tablespoons extra-virgin olive oil 1 large egg 3 tablespoons hot sauce 1 tablespoon all-purpose flour ½ teaspoon garlic powder Salt and pepper 2 (8-ounce) boneless, skinless chicken breasts, trimmed¼ cup mayonnaise 4 hamburger buns, toasted if desired2 cups shredded iceberg lettuce ¼ cup jarred sliced jalapeños
Instructions
- Toss panko with oil in bowl until evenly coated. Microwave, stirring frequently, until light golden brown, 1 to 3 minutes. Transfer to shallow dish and set aside to cool slightly. Whisk egg, 2 tablespoons hot sauce, flour, garlic powder, ⅛ teaspoon salt, and ⅛ teaspoon pepper together in second shallow dish.
- Pound chicken to uniform thickness as needed. Halve each breast crosswise, pat dry with paper towels, and season with salt and pepper. Working with 1 piece of chicken at a time, dredge in egg mixture, letting excess drip off, then coat with panko mixture, pressing gently to adhere.
- Lightly spray base of air-fryer basket with vegetable oil spray. Arrange chicken pieces in prepared basket, spaced evenly apart. Place basket in air fryer and set temperature to 400 degrees. Cook until chicken is crisp and registers 160 degrees, 12 to 16 minutes, flipping and rotating chicken pieces halfway through cooking.
- Combine mayonnaise and remaining 1 tablespoon hot sauce in small bowl. Spread mayonnaise mixture evenly over bun bottoms, then top with 1 piece chicken, lettuce, jalapeños, and bun tops. Serve.
Time
40 minutes (12 minutes cook time)Yield
Serves 4Ingredients
1 cup panko bread crumbs
2 tablespoons extra-virgin olive oil
1 large egg
3 tablespoons hot sauce
1 tablespoon all-purpose flour
½ teaspoon garlic powder
Salt and pepper
2 (8-ounce) boneless, skinless chicken breasts, trimmed
¼ cup mayonnaise
4 hamburger buns, toasted if desired
2 cups shredded iceberg lettuce
¼ cup jarred sliced jalapeños
Ingredients
1 cup panko bread crumbs
2 tablespoons extra-virgin olive oil
1 large egg
3 tablespoons hot sauce
1 tablespoon all-purpose flour
½ teaspoon garlic powder
Salt and pepper
2 (8-ounce) boneless, skinless chicken breasts, trimmed
¼ cup mayonnaise
4 hamburger buns, toasted if desired
2 cups shredded iceberg lettuce
¼ cup jarred sliced jalapeños
Ingredients
1 cup panko bread crumbs
2 tablespoons extra-virgin olive oil
1 large egg
3 tablespoons hot sauce
1 tablespoon all-purpose flour
½ teaspoon garlic powder
Salt and pepper
2 (8-ounce) boneless, skinless chicken breasts, trimmed
¼ cup mayonnaise
4 hamburger buns, toasted if desired
2 cups shredded iceberg lettuce
¼ cup jarred sliced jalapeños
Why This Recipe Works
For our spicy chicken sandwich to live up to its name, we added heat in three stages. First, we whisked hot sauce into the egg-flour dredging mixture to ensure the heat was directly coating the chicken rather than getting lost in the breading, as it does in many recipes. Combining more hot sauce with mayonnaise for a creamy spread upped the heat level further. An unwritten rule of fried sandwiches states that a pickled element is a must; this was our opportunity to add even more heat with fiery sweet pickled jalapeños in lieu of pickle chips. Shredded lettuce provided a crisp, fresh component that tempered the heat a bit.
Instructions
- Toss panko with oil in bowl until evenly coated. Microwave, stirring frequently, until light golden brown, 1 to 3 minutes. Transfer to shallow dish and set aside to cool slightly. Whisk egg, 2 tablespoons hot sauce, flour, garlic powder, ⅛ teaspoon salt, and ⅛ teaspoon pepper together in second shallow dish.
- Pound chicken to uniform thickness as needed. Halve each breast crosswise, pat dry with paper towels, and season with salt and pepper. Working with 1 piece of chicken at a time, dredge in egg mixture, letting excess drip off, then coat with panko mixture, pressing gently to adhere.
- Lightly spray base of air-fryer basket with vegetable oil spray. Arrange chicken pieces in prepared basket, spaced evenly apart. Place basket in air fryer and set temperature to 400 degrees. Cook until chicken is crisp and registers 160 degrees, 12 to 16 minutes, flipping and rotating chicken pieces halfway through cooking.
- Combine mayonnaise and remaining 1 tablespoon hot sauce in small bowl. Spread mayonnaise mixture evenly over bun bottoms, then top with 1 piece chicken, lettuce, jalapeños, and bun tops. Serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Keep Exploring
My Rating
This is a members' feature.
0 Comments