Air Fryer Crispy Chicken Sandwich with Pickle Brine
Chicken cutlets brined in buttermilk and pickle juice, dredged in seasoned flour, and air fried until golden and crisp, then served on toasted buns.
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.
Notes
Prep time does not include brining time beyond the minimum 30 minutes. Nutrition values are an estimate per sandwich, based on 4 servings with a bun. Spray the breading well so it browns. Store cutlets in the refrigerator for up to 3 days.