Ingredients:
- 1 lb (450g) boneless, skinless chicken breasts, cut in half horizontally
- 1 cup (240ml) buttermilk
- 1 tablespoon (15ml) hot sauce
- 1 teaspoon (5ml) garlic powder
- 1 teaspoon (5ml) smoked paprika
- 1/2 teaspoon (2.5ml) salt
- 1/4 teaspoon (1.25ml) black pepper
- 1 cup (120g) all-purpose flour
- 1/2 cup (60g) panko breadcrumbs
- 1 tablespoon (15ml) cornstarch
- 1 teaspoon (5ml) garlic powder
- 1 teaspoon (5ml) onion powder
- 1 teaspoon (5ml) dried thyme
- 1/2 teaspoon (2.5ml) smoked paprika
- 1/2 teaspoon (2.5ml) salt
- 1/4 teaspoon (1.25ml) black pepper
- 2 large eggs, lightly beaten
- Cooking spray (olive oil or avocado oil preferred)
- 4 brioche buns, split
- Optional toppings: lettuce, tomato slices, pickles, mayonnaise, your favorite sauce
Instructions:
- In a bowl, whisk together buttermilk, hot sauce, garlic powder, smoked paprika, salt, and pepper. Add chicken cutlets, ensuring they're fully submerged. Cover and refrigerate for at least 30 minutes.
- In a shallow dish, combine flour, panko breadcrumbs, cornstarch, garlic powder, onion powder, thyme, smoked paprika, salt, and pepper.
- In a separate shallow dish, lightly beat the eggs.
- Remove chicken from marinade, allowing excess to drip off. Dredge each cutlet in the flour mixture, then dip in the egg wash, and finally, coat thoroughly with the panko mixture. Press gently to adhere.
- Preheat air fryer to 380°F (190°C). Spray air fryer basket with cooking spray. Place chicken cutlets in a single layer in the basket, ensuring they are not touching. Spray the tops of the chicken with cooking spray.
- Air fry for 10-12 minutes, flipping halfway through, or until chicken is golden brown and the internal temperature reaches 165°F (74°C).
- Lightly toast the brioche buns (optional). Spread mayonnaise or your favorite sauce on the top and bottom buns. Add lettuce, tomato, and pickles to the bottom bun. Place the air-fried chicken cutlet on top. Close the sandwich and serve immediately.