Ingredients
Method
- Marinate the chicken in buttermilk for at least 30 minutes.
- Whisk together the flour, paprika, garlic powder, onion powder, salt, and pepper in a bowl.
- Coat the marinated chicken thoroughly in the flour mixture.
- Preheat the air fryer to 375°F (190°C) and grease the basket with cooking spray.
- Air-fry the chicken for 20 to 25 minutes, turning it over halfway through, until golden brown.
- Combine the mayonnaise and hot sauce to create the spicy mayo.
- Toast the buns in the air fryer until they are lightly browned.
- Build the sandwiches by layering the lettuce, tomato, pickles, spicy mayo, and crispy chicken.
Nutrition
Notes
Coating Technique: I have discovered that really pressing the flour mixture into the chicken with the palms of my hands helps the crust stay put and get extra crispy in the air fryer.
Perfectly Even Cooking: I always slice my chicken breasts horizontally into thinner pieces so they cook through quickly and fit the buns much better than a thick, uneven breast.
The Secret Spray: I've found that lightly misting the floured chicken with a bit of oil spray right before cooking is the only way to get that gorgeous golden color and avoid any dry flour spots.
Flavor Customization: I sometimes swap the paprika for smoked paprika when I want a deeper, wood-fired flavor that pairs beautifully with the spicy mayo.
Bun Preparation: I never skip toasting the buns with a little butter because it creates a barrier that keeps the bread from getting soggy once you add the pickles and sauce.
Reheating Leftovers: I store any extra chicken pieces in the fridge and always reheat them in the air fryer for three or four minutes to bring back that original crunch.
Marinating Time: I try to let my chicken sit in the buttermilk for at least two hours when I have the time because it makes the meat incredibly tender and juicy.