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A close-up of a crispy fried chicken slider with melted cheese and pickles on a soft bun, sitting on a wooden board.

Crispy Air Fryer Chicken Sandwich

Enjoy a perfectly crispy, juicy chicken sandwich made effortlessly in your air fryer. This recipe features buttermilk-marinated chicken breast coated in a seasoned flour mixture, air-fried to golden perfection, and served on toasted buns with your favorite toppings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 2 sandwiches
Course: Lunch, Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 each boneless, skinless chicken breasts about 5-6 oz each, thinly pounded to 1/2-inch thickness
  • 1/2 cup buttermilk
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp hot sauce optional, for a kick
For the Breading
  • 1 cup all-purpose flour
  • 1 tbsp cornstarch for extra crispiness
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1/2 tsp dried thyme
  • 1/2 tsp cayenne pepper optional, for heat
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil or avocado oil for spraying/brushing chicken
For Assembling
  • 2 each brioche or potato buns
  • 2 tbsp mayonnaise
  • 4-6 slices pickle slices dill or bread and butter
  • Lettuce leaves optional
  • Tomato slices optional

Equipment

  • Air Fryer
  • Large Ziploc bag or shallow dish
  • Two shallow bowls
  • Small Bowl
  • Tongs
  • Basting brush (optional)

Method
 

Marinate the Chicken
  1. Place the pounded chicken breasts in a large Ziploc bag or shallow dish. Pour the buttermilk, 1/2 tsp salt, 1/4 tsp black pepper, and hot sauce (if using) over the chicken. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours.
Prepare the Breading
  1. In a shallow bowl, whisk together the all-purpose flour, cornstarch, garlic powder, onion powder, paprika, dried thyme, cayenne pepper (if using), 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
Bread the Chicken
  1. Remove one chicken breast from the buttermilk marinade, letting any excess drip off. Dredge the chicken completely in the seasoned flour mixture, pressing to ensure the coating adheres well. Shake off any excess flour. Repeat with the second chicken breast. Place the breaded chicken on a clean plate or wire rack.
Preheat Air Fryer
  1. Preheat your air fryer to 375°F (190°C) for 5 minutes. Lightly grease the air fryer basket with a spray of olive oil or non-stick spray.
Air Fry the Chicken
  1. Place the breaded chicken breasts in a single layer in the preheated air fryer basket, ensuring they are not overlapping. Lightly spray or brush the top of each chicken breast with olive oil.
  2. Air fry for 10 minutes, then flip the chicken breasts. Spray or brush the other side with oil. Continue to air fry for another 8-10 minutes, or until the chicken is golden brown, crispy, and cooked through (internal temperature reaches 165°F / 74°C). Cooking time may vary slightly depending on the thickness of the chicken and your air fryer model.
Toast Buns & Assemble
  1. While the chicken is cooking, lightly toast the brioche buns in the air fryer for 1-2 minutes at 350°F (175°C), or in a toaster.
  2. Spread mayonnaise on both halves of each toasted bun. Place a crispy air-fried chicken breast on the bottom bun. Top with pickle slices, lettuce, and tomato (if using), then cover with the top bun.
  3. Serve immediately.

Notes

For extra tender chicken, you can brine the chicken breasts in a simple salt solution (1 tbsp salt per 1 cup water) for 30 minutes to an hour before marinating in buttermilk. Pat dry thoroughly before proceeding with the buttermilk marinade.
Feel free to adjust the spices in the breading to your liking. A pinch of celery salt or a dash of your favorite spice blend would also work well.
Do not overcrowd the air fryer basket; cook in batches if necessary to ensure even cooking and crispiness.