This Crispy Chicken Sandwich delivers golden, juicy perfection with a secret crunchy coating and creamy slaw – no deep fryer needed! Perfect for hectic weeknights when you crave that fast-food thrill without the guilt or grease.
Why This Recipe Wins:
✔️ 15-minute miracle from fridge to table
✔️ Air fryer or skillet options included
✔️ Extra-crispy hack without buttermilk soak
✔️ Meal-prep friendly (cook chicken ahead)
🛒 Ingredients
For the Chicken:
- 2 boneless chicken breasts (pounded to 1/2″ thick)
- 1/2 cup buttermilk (or milk + 1 tsp vinegar)
- 1/2 cup all-purpose flour
- 1 cup crushed cornflakes
- 1 tsp each: garlic powder, paprika, salt
- Oil spray (for air fryer) or 1/4 cup neutral oil (for skillet)
For Assembly:
- 2 brioche buns, toasted
- 1/2 cup shredded cabbage slaw
- 2 tbsp mayo + 1 tsp lemon juice (quick slaw dressing)
- Garlic aioli: 2 tbsp mayo + 1 minced garlic clove
- 2 pickle slices (optional but recommended!)
👩🍳 Step-by-Step Instructions
1️⃣ Prep Chicken (3 mins)
- Brine: Soak chicken in buttermilk while prepping other ingredients (even 5 mins helps!).
- Mix coatings:
- Bowl 1: Flour + spices
- Bowl 2: Crushed cornflakes
2️⃣ Bread & Cook (7 mins)
- Dredge: Shake excess buttermilk → flour → buttermilk → cornflakes (press firmly).
- Air Fryer Method:
- Spray both sides, cook at 400°F for 6 mins, flip, cook 4 more mins.
- Skillet Method:
- Pan-fry in 1/4″ oil 3-4 mins per side until 165°F internal temp.
3️⃣ Assemble (2 mins)
- Toast buns lightly.
- Layer: Bottom bun → aioli → chicken → slaw → pickles → top bun.
Health Hack:
• Use whole wheat buns (+2g fiber)
• Bake instead of fry (reduce calories by 20%)
🌟 Pro Tips
✅ Extra crunch: Add 1 tbsp cornstarch to flour
✅ No buttermilk? Use Greek yogurt thinned with milk
✅ Storage: Keep breaded raw chicken frozen for 3 months
