We used our method for making the crispiest breading on the this chicken sandwich, brushed it with buffalo sauce, and then topped the sandwich with a cool, creamy ranch slaw. Serve this up with a pile of carrots and celery (with dip, of course) or some french fries.
2chicken breastsboneless and skinless, 6-8 ounces each
1cupflour
¼cupcornstarch
2teaspoonsgarlic powder
1teaspoonsalt
1teaspooncracked pepper
½teaspooncayenne
2largeeggs
2tablespoonswing sauce
3tablespoonsbuttermilk
For the slaw:
1 ½cupscoleslaw mix
3tablespoonsprepared ranch dressing
2teaspoonsdry ranch seasoning
For assembly:
4sandwich buns
4tablespoonsbutter
⅓cupwing sauce
Instructions
To make the chicken:
Slice the chicken breasts in half at a slight diagonal to create two smaller pieces of chicken. Lightly pound the chicken breasts to an even thickness about the size of your sandwich buns. Pat the chicken dry.
Add the flour, cornstarch, and seasonings to a small shallow dish and whisk well to combine.
Dredge the chicken in the flour mixture, making sure to coat each piece thoroughly. Remove chicken to a plate and set aside
Whisk together the eggs and hot sauce until smooth in a second shallow dish.
Add the buttermilk to the seasoned flour mixture and stir with a fork to combine. This should create clumps of flour mixture throughout - the mixture will not be wet like a batter.
Dip the floured chicken in the egg wash, shaking off excess, and then back into the flour mixture. Be sure to press the flour onto the chicken to coat, creating clumps of breading on the chicken.
Spritz an air fryer basket with non-stick spray and arrange the chicken pieces in the basket, leaving space between each for air to flow.
Spritz the chicken liberally with oil spray.
Air fry at 400 degrees for 12 minutes or until the internal temperature reaches 165 degrees. Check the chicken at 8 minutes and spritz with additional oil if there are dry bits of breading on the chicken.
Brush both sides of the chicken with wing sauce to coat.
To prepare the slaw:
While the chicken is cooking, stir together the coleslaw mix, ranch dressing, and ranch seasoning to combine.
To assemble the sandwiches:
Butter each of the buns and toast in a hot skillet until golden brown.
Place the cooked chicken on the bottom of each bun.
Top with the ranch slaw and drizzle with extra ranch or wing sauce, if desired.
Serve immediately.
Notes
For extra spicy sandwiches, increase the cayenne in the breading. Swap the ranch for blue cheese, if preferred.