Crispy Air-Fried Chicken Breast Sandwich With a side of Baby Greens
by Nina Westbrook
They say a picture is worth a thousand words, so I don’t feel compelled to sell you on this air-fried chicken sandwich - it definitely speaks for itself, don’t you agree?! If you’re trying to be health-conscious, but you love food like I do, this recipe’s for you. You won’t be giving up on any flavor by switching to air-fried and you can enjoy one of your favorites with a healthy twist. It’s a total no-brainer if you ask me!
PS - If you don’t have an air-fryer, just follow the recipe exactly but put set your oven to convection (an air fryer is just a tiny convection oven!) and place your chicken on the rack with a foil lined pan underneath to catch any drippings. ENJOY!
CRISPY AIR-FRIED CHICKEN SANDWICH
4 boneless chicken breasts (pound the chicken breasts so they don’t fluff up and take too long to cook)
1/4 cup of milk
1 egg, beaten
2/3 cups Parmesan cheese, grated (this is optional but if you choose to leave the ingredient out, be sure to add a tsp of salt)
1/4 tsp onion powder
1/4 tsp garlic powder
1 1/2 tsp dried basil
1/4 tsp black pepper
1 tsp paprika
You can use any buns you like! Just slice and toast them in a skillet or toaster prior to layering on the air-fried chicken. When I’m really minding what I eat, I’ll use a whole grain bun but today I’m going with a pretzel bun because it’s Friday…why not?! You can also add a slice of cheese if you want to get really crazy, but please don’t put your cheese in the air-fryer. It goes on afterwards!
Preheat air fryer to 400 degrees.
Bowl #1 Combine flour, a pinch of salt, and pepper.
Bowl #2 Combine egg and milk, mix well.
Bowl #3 Everything else goes in this bowl.
Get to dipping!
Dredge chicken in flour mixture, then egg mixture, and lastly the bread crumb mixture. Coat well with breadcrumbs and pat well so it adheres to chicken breast.
Spray both sides of the chicken with nonstick spray (I use canola oil). Keep in mind that the oil you choose must be able to handle 400 degree heat.
Cook for 10 minutes or until the chicken’s internal temperature reaches 165 degrees fahrenheit.
Add your sandwich condiments of choice (I went with tomatoes, lettuce, thousand island dressing, and cheddar cheese) and eat up!
SALAD OF BABY GREENS
1 Large watermelon radish, sliced thin
1/2 cup shredded carrots
2 baby cucumbers, sliced
1 container of triple washed baby greens or whatever you have in the fridge
Dressing of your choice
Throw it all together and VOILA!