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Say hello to the only Air Fryer Fried Chicken Sandwich recipe you’ll ever need from this moment forth. Made in the air fryer for a lower fat, lower mess version of this all-American classic, these healthy fried chicken sandwiches served with kosher pickles and sriracha mayo can be ready and on the table in just 30 minutes.
Oh and the best news for us British cooks? The chicken is marinated in a no buttermilk mixture of natural yogurt and pickle brine. After living in America, I still can’t believe we’ve not embraced buttermilk as a fridge staple, but there we go.
I’ve adapted this Air Fryer Fried Chicken Sandwich recipe from Skinnytaste. I’ve made Gina’s version before and it’s rather good, but my main reason for changing things up a bit was to sub out chicken breast (great if you’re on a diet, less good for flavour) with chicken thighs; in my mind chicken breast is for making a schnitzel with, and that’s about it! I’ve also ditched the whole marinate it for hours and hours thing (I’ve tried it both ways and I don’t think it makes a difference), upped the amount of spices used, and subbed in natural yogurt for buttermilk as it’s a bit more niche over here than it is in the US. Essentially, this recipe is Skinnytaste’s Air Fryer Fried Chicken Sandwich recipe, but supersized before being attacked with the glue gun and sequins for a bit more razzmatazz!
These easy, healthy Air Fryer Fried Chicken Sandwiches served with kosher pickles and sriracha mayo take just 30 minutes from start to finish – perfect to enjoy as a weeknight treat!
5 tbsp natural yogurt
2 tbsp pickle brine
freshly ground sea salt & black pepper
2 skinless boneless chicken thighs
75g (2 3/4 oz) plain (all purpose) flour
1 tsp sweet smoked paprika
1 tsp garlic granules
pinch cayenne pepper
1 large egg
light spray oil
2 tbsp kewpie mayonnaise
2 tsp sriracha
2 x brioche buns, for serving
lettuce, for serving
kosher pickle slices, for serving
Whisk together the natural yogurt, pickle brine and a generous amount of salt and pepper in a small bowl. Add the chicken thighs and stir to coat.
In a larger bowl, combine the flour, paprika, garlic granules and cayenne pepper, along with a little more salt. Set aside. Additionally, whisk the egg in another small bowl, and set aside.
Shake as much of the yogurt mixture as possible off of the chicken and dip it in the flour mixture. Then coat in egg, then coat it in the flour again. Repeat with the second chicken thigh.
Spritz the bottom of the air fryer basket with oil as well as each side of the two thighs. Cook the thighs on the chip setting (200 degrees) for 20 minutes, without turning the thighs.
Meanwhile, stir together the kewpie mayonnaise and sriracha, and set aside.
Once you’re ready to assemble your sandwiches, use a fish slice to lift the chicken out of the air fryer (using tongs it will be more likely the chicken will stick and you’ll leave the crunchy coating behind!)
I find the least messy way to build this sandwich is bun + lettuce + pickles + chicken + sriracha mayo + bun. Enjoy!
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