February 24, 2023
Source: https://bluejeanchef.com/wprm_print/recipe/5566

Ingredients

2 boneless chicken breasts (6- to 8-ounces each) 1 cup buttermilk juice of ½ lemon 2 eggs beaten 4 Kaiser or brioche rolls 1½ cup coleslaw

SPECIAL SAUCE: 4 tablespoons mayonnaise 1 tablespoon bbq sauce ½ teaspoon apple cider vinegar pinch of cayenne

1 cup all-purpose flour 2 tablespoons powdered sugar 2 teaspoons salt 1 teaspoon black pepper ½ teaspoon celery seeds ¼ teaspoon dried sage ½ teaspoon dried thyme ¼ teaspoon cayenne 1 tablespoon unsalted butter softened bread and butter pickle chips ½ teaspoon baking powder

Instructions

  • Cut the chicken breast into two pieces, making the thicker end slightly smaller than the thinner tapered end. Pound each piece with the flat side of a meat mallet, so both pieces are even in size and thickness.
  • Combine the buttermilk, lemon juice and cayenne in a bowl. Add the chicken and coat both sides with the mixture. Refrigerate the chicken and let it marinate for at least 3 hours to overnight.
  • Set up a dredging station with two bowls. Place the beaten eggs in one bowl. Combine the flour, powdered sugar, salt, black pepper, celery seeds, dried sage, dried thyme and baking powder in the second bowl.
  • Working with one piece of chicken at a time, remove the chicken from the buttermilk marinade, letting it drip for a second or two before transferring it to the flour bowl. Coat the chicken on all sides in the flour and then transfer the chicken to the eggs bowl. Coat all sides of the chicken with the eggs and then transfer it back to the flour a second time, making sure all sides are coated.
  • Pre-heat the air fryer to 380°F.
  • Place the coated chicken in air fryer basket and spritz well with oil. Air-fry at 380°F for 12 minutes. Spray the chicken again and increase the temperature to 400°F. Air-fry for 4 minutes. Flip the chicken over and air-fry for an additional 4 to 5 minutes until the chicken reaches an internal temperature of 165°F on an instant read thermometer inserted into the thickest part of the chicken.
  • While the chicken is air-frying, make the special sauce by combining the mayonnaise, barbeque sauce, apple cider vinegar and cayenne in a small bowl. Cut the rolls in half and butter each half. Transfer the cooked chicken to a resting plate. Working in batches, air-fry the rolls, buttered side up, at 390°F for 2 minutes until toasted.
  • Assemble the sandwiches. Spread the sauce on the toasted buns. Place a piece of the air fried chicken on the bottom of each bun. Top the chicken with coleslaw and pickles and finish with the top bun.