Air-Fried Spicy Chicken Sandwich

Macros per serving

Smart swaps

• Deep-fried in 2 cups vegetable oil→Air-fried with a light spray of olive oil

  Eliminates roughly 15-20 g of absorbed frying oil per serving, cutting saturated fat by over 60%.

• White flour dredge→Whole wheat flour + panko breadcrumb coating

  Adds 3 g of fiber per serving and provides more B vitamins while keeping a satisfying crunch.

• Buttered brioche bun→Toasted whole wheat bun (no butter)

  Saves about 120 calories and 8 g of fat from butter and the enriched brioche dough.

• Whole eggs in batter→Egg whites only

  Removes 5 g of fat per serving while still providing the binding needed for the breadcrumb crust.

1. 1

   Slice chicken breasts in half horizontally to create 4 even cutlets. Place in a bowl and pour pickle juice over them. Marinate in the refrigerator for at least 30 minutes or up to 4 hours.

   30 minutes4 hours
2. 2

   In a shallow bowl, combine whole wheat flour, smoked paprika, cayenne pepper, and garlic powder. In a second shallow bowl, whisk egg whites until slightly frothy. Place panko breadcrumbs in a third bowl.

3. 3

   Preheat air fryer to 380 F (190 C). Remove chicken from marinade and pat dry with paper towels.

4. 4

   Dredge each cutlet in the seasoned flour, dip in egg whites, then press firmly into the panko breadcrumbs to coat evenly on both sides.

5. 5

   Lightly spray the air fryer basket with olive oil cooking spray. Place chicken in a single layer (work in batches if needed) and spray the tops lightly.

6. 6

   Air fry at 380 F for 6 minutes, flip, and cook for another 5-6 minutes until the internal temperature reaches 165 F and the crust is golden.

   6 minutes5–6 minutes
7. 7

   While chicken cooks, slice tomato and lightly toast the whole wheat buns in a dry skillet over medium heat.

8. 8

   Assemble sandwiches: bottom bun, lettuce, chicken cutlet, pickle chips, tomato slice, top bun. Serve immediately.