Ingredients:

  • 4 boneless, skinless chicken breasts (about 1.25–1.5 lb / 560–680 g total) or 4 boneless skinless chicken thighs (about 1–1.25 lb / 450–560 g)
  • Kosher salt and freshly ground black pepper
  • 1 cup buttermilk (240 ml) or plain yogurt thinned with 2 tbsp milk (240 ml total)
  • 1 tsp hot sauce (optional)
  • 1 cup all-purpose flour (120 g)
  • 1 1/2 tsp smoked paprika or sweet paprika (about 3 g)
  • 1 tsp garlic powder (about 2 g)
  • 1 tsp onion powder (about 2 g)
  • 1 tsp kosher salt (or 3/4 tsp table salt)
  • 3/4 tsp freshly ground black pepper
  • 2 large eggs
  • 2 tbsp water or milk
  • 1 1/2 cups panko breadcrumbs (150 g) or 1 1/2 cups crushed cornflakes
  • 2–3 tbsp neutral oil (vegetable, canola, or avocado) to toss with panko or cooking spray for the breaded chicken
  • 1/2 cup mayonnaise (120 g)
  • 2 tbsp Dijon mustard (30 g)
  • 1 tbsp lemon juice (15 ml)
  • 1 tbsp chopped fresh parsley or chives
  • Salt and pepper to taste
  • 4 brioche or potato buns, split and lightly toasted (about 200–240 g total)
  • 4 leaves romaine or iceberg lettuce
  • Dill pickle slices
  • Optional: 4 slices cheddar or American cheese

Instructions:

  1. Trim fat from chicken. Butterfly or slice large breasts horizontally, then pound to an even 1/2-inch (1.3 cm) thickness. Season both sides lightly with salt and pepper.
  2. Optional brine/marinade: Combine buttermilk and hot sauce and submerge chicken for 15–30 minutes in the refrigerator for extra juiciness. Pat very dry before breading.
  3. Set up breading station: Bowl 1 - flour mixed with paprika, garlic powder, onion powder, salt, and pepper. Bowl 2 - egg wash (eggs whisked with 2 tbsp water or milk). Bowl 3 - panko breadcrumbs tossed with 2–3 tbsp oil (or plain panko if using cooking spray).
  4. Bread the chicken one piece at a time: dredge in flour and shake off excess, dip into egg wash, then press firmly into panko to coat evenly. For a thicker crust, double-dip (egg then panko again). Optionally refrigerate breaded pieces on a wire rack for 15–20 minutes to help the breading adhere.
  5. Preheat air fryer to 375°F (190°C) for 3–5 minutes according to your model.
  6. Lightly spray or brush both sides of the breaded chicken with oil. Place in a single layer in the air fryer basket without overcrowding (work in batches if needed).
  7. Air-fry at 375°F (190°C) for 9–12 minutes, flipping halfway through. Cook until crust is golden brown and internal temperature reaches 165°F (74°C). If adding cheese, place a slice on the cutlet for the final minute and close the fryer to melt.
  8. Make the tangy herb mayo: Whisk together mayonnaise, Dijon mustard, lemon juice, chopped parsley or chives, and salt and pepper to taste.
  9. Toast buns: Lightly butter and toast buns in a skillet or in the air fryer for 1–2 minutes at 350°F (175°C) until golden.
  10. Assemble sandwiches: Spread herb mayo on both bun halves, layer lettuce, the air-fried chicken cutlet, pickle slices, add cheese if using, and top with the bun. Serve immediately.