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Crispy Air Fryer Chicken Sandwich Recipe with Spicy Honey Jalapeño Slaw Made Easy

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A quick and easy crispy chicken sandwich made in the air fryer, paired with a sweet and spicy honey jalapeño slaw for a perfect balance of crunch and flavor.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 6 oz / 170 g each), pounded to even thickness
  • 1 cup buttermilk (240 ml), for tenderizing
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup all-purpose flour (125 g), for coating
  • ½ cup panko breadcrumbs (50 g), for extra crunch
  • Cooking spray or a little oil, for the air fryer basket
  • 1 cup shredded green cabbage (about 70 g)
  • ½ cup shredded carrots (about 50 g)
  • 1 fresh jalapeño, thinly sliced (remove seeds for less heat)
  • 2 tablespoons honey (30 ml)
  • 2 tablespoons mayonnaise (30 ml), for creaminess
  • 1 tablespoon apple cider vinegar (15 ml)
  • Salt and pepper, to taste
  • 4 brioche buns, toasted
  • Optional: slices of pickles for crunch and tang

Instructions

  1. Place the chicken breasts between two sheets of parchment or plastic wrap. Using a meat mallet or rolling pin, gently pound them to about ½ inch (1.3 cm) thickness for even cooking. Pat dry with paper towels.
  2. In a bowl, whisk together buttermilk, garlic powder, smoked paprika, salt, and pepper. Submerge chicken breasts in the marinade. Cover and refrigerate for at least 20 minutes, preferably up to 2 hours.
  3. In a shallow dish, combine flour and panko breadcrumbs. Remove chicken from marinade one piece at a time, letting excess drip off, and dredge in the coating mixture. Press gently to adhere well on both sides.
  4. Preheat air fryer to 400°F (200°C) for 5 minutes. Lightly spray the basket with cooking spray or brush with a little oil to prevent sticking.
  5. Place coated chicken breasts in the basket in a single layer without overlapping. Cook for 10 minutes, then flip and cook for another 6-8 minutes until golden brown and internal temperature reaches 165°F (74°C).
  6. While chicken cooks, combine shredded cabbage, carrots, and sliced jalapeño in a bowl. In a separate small bowl, whisk honey, mayonnaise, apple cider vinegar, salt, and pepper. Pour dressing over veggies and toss to coat evenly.
  7. Lightly toast brioche buns in a toaster or on a dry skillet until golden and warm.
  8. Spread a little mayo or your favorite sauce on the bottom bun, place the crispy chicken breast on top, add a generous heap of spicy honey jalapeño slaw, and finish with pickles if using. Cap with the top bun.

Notes

If the coating feels soggy after flipping, spritz the chicken with oil and add 1-2 minutes of cooking time to revive the crunch. For gluten-free, substitute flour and panko with almond flour or gluten-free panko. Adjust jalapeño seeds to control heat. Slaw can be made ahead and stored refrigerated; toss before serving. Reheat chicken in air fryer at 350°F for 3-5 minutes to restore crispiness.

Nutrition

Keywords: air fryer chicken sandwich, crispy chicken sandwich, spicy honey jalapeño slaw, quick chicken sandwich, easy dinner, air fryer recipe

Find it online: https://blixfood.com/crispy-air-fryer-chicken-sandwich-recipe-with-spicy-honey-jalape-n-o-slaw-made-easy/