This air fryer crispy chicken sandwich has a golden, crunchy crust and a juicy, tangy center from a buttermilk and pickle juice brine. Thin chicken cutlets are dredged in seasoned flour and cook in about 15 minutes, with no deep fryer and very little oil. Stack them on toasted buns with pickles and your favorite sauce for a crispy fried-chicken-style sandwich at home.
Table of Contents
Why This Air Fryer Chicken Sandwich Works
Buttermilk tenderizes the chicken, and the acid and salt in pickle juice season it all the way through, so it stays moist even after high-heat cooking. Slicing the breasts into thin cutlets gives you even thickness and quick cooking, and a light spray of oil on the breading is what browns it in the dry heat of the air fryer. The result is a crisp crust without a pot of hot oil.
- Juicy, flavorful chicken from a simple brine.
- Crisp breading with only a light spray of oil.
- About 15 minutes of cooking time.
- Easy cleanup compared with deep frying.
Ingredients
The full amounts are in the recipe card below.
- 2 large boneless, skinless chicken breasts (about 1 1/4 pounds), sliced in half horizontally into 4 cutlets
- 1 cup buttermilk and 1/4 cup dill pickle juice, for the brine
- 1 cup all-purpose flour
- 1 tablespoon paprika, 1 teaspoon each garlic powder and onion powder, 1 teaspoon salt, and 1/2 teaspoon black pepper
- 1 large egg, beaten
- Cooking spray
- 4 hamburger buns, toasted
- Dill pickle slices, lettuce, tomato, and your favorite sauce, for serving
How to Make an Air Fryer Chicken Sandwich
Brine the Chicken
Whisk the buttermilk and pickle juice together in a bowl or zip-top bag. Add the chicken and turn to coat. Refrigerate for at least 30 minutes, or up to 2 hours for more flavor. Do not brine much longer than that, or the meat can turn mushy.
Set Up the Breading
Stir the flour, paprika, garlic powder, onion powder, salt, and pepper together in a shallow dish. Beat the egg in a second dish. Lift each cutlet out of the brine and let the extra drip off.
Bread the Chicken
Dip the cutlets in the egg, then press them into the flour mixture on both sides until thickly coated. Set them on a plate for 5 minutes so the coating sticks.
Air Fry
Heat the air fryer to 380°F (190°C). Grease the basket and spray the chicken generously on both sides so there are no dry floury spots. Cook in a single layer, in batches if needed, for 12 to 15 minutes, flipping halfway and spraying any pale spots, until golden and the center reaches 165°F (74°C). The USDA lists 165°F as the safe minimum for chicken.
Assemble
Toast the buns, then build each sandwich with a cutlet, pickle slices, and your choice of lettuce, tomato, and sauce.
How to Serve Air Fryer Chicken Sandwiches
Serve with fries, coleslaw, or a crisp salad. A simple sauce is mayonnaise mixed with a little honey mustard or sriracha. For a heartier take with grilled chicken, try our buttermilk grilled chicken club sandwich or the crispy pickle brine chicken sandwich.
How to Store and Reheat
Store cooked cutlets separately from the buns in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 350°F for 4 to 5 minutes so the crust re-crisps. Avoid the microwave, which softens the breading. You can freeze cooked cutlets for up to 2 months.
Tips and Variations
- Slice or pound the chicken to an even thickness so it cooks evenly.
- Spray the breading well. Dry flour turns pale and pasty in the air fryer.
- Add 2 tablespoons of panko to the flour for extra crunch.
- Add cayenne to the flour for a spicy version.
- Use chicken thighs for juicier meat, and cook until they reach 165°F.
- Top with pepper jack and buffalo sauce for a spicy twist.
- For a different crispy chicken idea, try our air fryer chicken tenders without breading.
- Serve with our classic potato salad for a cookout-style meal.
FAQ
How long do you cook a chicken sandwich in the air fryer?
Thin cutlets take about 12 to 15 minutes at 380°F, flipped once. Thicker pieces take longer.
Do I need to brine the chicken?
It is not required, but it makes a big difference in flavor and juiciness. Even 30 minutes helps.
Why is the breading dry or pale?
Dry patches of flour need oil to brown. Spray both sides generously, and spray again at the flip if needed.
Can I use buttermilk substitute?
Yes. Stir 1 tablespoon of lemon juice or vinegar into 1 cup of milk and let it sit for 5 minutes.
Can I make these ahead?
Yes. Bread the chicken and keep it covered in the refrigerator for a few hours, then cook it just before serving.
Air Fryer Crispy Chicken Sandwich with Pickle Brine
Ingredients
Main Ingredients
- 1.25 lb boneless, skinless chicken breasts 2 large, sliced into 4 cutlets
- 1 cup buttermilk
- ¼ cup dill pickle juice
- 1 cup all-purpose flour
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- 1 large egg beaten
- cooking spray
- 4 hamburger buns toasted
- pickles, lettuce, tomato, and sauce for serving
Instructions
Cooking
- Whisk the buttermilk and pickle juice, add the chicken, and refrigerate at least 30 minutes and up to 2 hours.
- Stir the flour, paprika, garlic powder, onion powder, salt, and pepper in a shallow dish. Beat the egg in another dish.
- Lift each cutlet from the brine, dip in the egg, then press into the flour on both sides. Rest 5 minutes.
- Heat the air fryer to 380°F (190°C). Grease the basket and spray the chicken on both sides. Cook in batches 12 to 15 minutes, flipping halfway, until golden and 165°F (74°C) inside.
- Serve on toasted buns with pickles, lettuce, tomato, and sauce.
