Air Fryer Chicken Sandwich with Crispy Breading and Dill Pickles Recipe
This crispy Air Fryer Chicken Sandwich features tender chicken breasts marinated in a pickle juice brine, coated with a flavorful seasoned flour mixture, and air fried to golden perfection. Served on warm brioche buns with mayonnaise and dill pickles, it’s a healthier, delicious alternative to traditional fried chicken sandwiches, perfect for a quick weeknight meal or weekend treat.
- Prep Time: 40 minutes
- Cook Time: 17 minutes
- Total Time: 57 minutes
- Yield: 4 sandwiches
- Category: Main Course
- Method: Air Frying
- Cuisine: American
Ingredients
Chicken and Brine
- 2 8 oz chicken breasts, cut in half to create 4 pieces (or four 4-6 ounce chicken breasts)
- 1/2 cup dill pickle juice
- 1/2 cup whole milk
- 1/4 cup whole milk (for egg wash)
Breading
- 2/3 cup all purpose flour
- 1 Tbsp powdered sugar
- 1 1/2 tsp granulated garlic or garlic powder
- 1 tsp salt
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- 1/2 tsp baking powder
Other
- 1 x-large egg
- Cooking spray or an oil mister
- Brioche buns, for serving
- Dill pickles, for serving
- Mayonnaise, for serving
Instructions
- Pickle Brine: In a large mixing bowl, whisk together the dill pickle juice and 1/2 cup whole milk. Add the chicken breasts to the brine, turning to coat thoroughly. Cover and allow the chicken to marinate for 30 minutes to enhance moisture and flavor.
- Prepare Breading Mixture: In a shallow dish, combine the all-purpose flour, powdered sugar, granulated garlic, salt, onion powder, smoked paprika, baking powder, and black pepper. Whisk until evenly mixed to create a flavorful coating for the chicken.
- Make Egg Wash: In a separate shallow bowl, whisk the egg together with the reserved 1/4 cup whole milk to form a liquid wash that will help the breading adhere to the chicken.
- Coat the Chicken: Remove chicken pieces from the brine, allowing any excess liquid to drip off. Dip each piece into the egg wash fully, then immediately dredge into the flour mixture, pressing the coating onto all sides to ensure it sticks well. Repeat for all pieces.
- Prepare for Air Frying: Generously spray each coated chicken piece with cooking spray or an oil mister on all sides to promote crispiness. Place the chicken pieces in the air fryer basket in a single layer, ensuring they do not touch. Preheat the air fryer to 375°F (190°C).
- Air Fry the Chicken: Transfer the basket to the air fryer and cook the chicken breasts for 15-17 minutes, adjusting time based on thickness and size. Flip the chicken halfway through cooking and spray any dry spots with additional cooking spray to maintain crispiness. Cook until the coating is golden and the internal temperature reaches 165°F (74°C).
- Assemble and Serve: Serve the crispy chicken breasts immediately on warm brioche buns with mayonnaise and dill pickles, or customize with your favorite sandwich toppings for a delicious meal.
- Optional Stove Top Frying: Alternatively, marinate and prepare chicken as directed. Heat 1-2 inches of peanut or vegetable oil in a skillet to 350-360°F (175-182°C). Fry chicken breasts for 4-5 minutes per side until juices run clear and internal temperature reaches 165°F. Let rest for 5 minutes before serving on toasted buns.
Notes
- Chicken: You can substitute boneless skinless chicken thighs if preferred, though thighs may require longer cooking. Use an instant-read thermometer to ensure an internal temperature of 165°F for safety.
- Double the Recipe: This recipe uses two large chicken breasts; feel free to double or multiply ingredients based on your serving needs.
- Moisten Breading: Spraying the coated chicken generously with cooking spray before air frying is essential to avoid dry flour patches and achieve a crispy, golden crust. Repeat spraying when flipping chicken halfway through cooking.
- Seasoning Variations: Add dried Italian seasoning, parsley, or thyme to the breading to customize the flavor profile to your liking.
