Ingredients:

  • 4 boneless, skinless Chicken Breasts (approx. 150g / 5-6 oz each), pounded lightly to even thickness
  • 360 ml (1 ½ cups) Buttermilk (full fat preferred)
  • 1 tbsp (15 ml) Hot Sauce (e.g., Frank’s RedHot)
  • 2 tsp Kosher Salt (divided)
  • 1 tsp Black Pepper, freshly ground (divided)
  • 240 g (2 cups) All-Purpose Flour
  • 60 g (½ cup) Cornstarch
  • 1 tbsp (15g) Smoked Paprika
  • 1 tbsp (15g) Garlic Powder
  • 1 tsp (5g) Onion Powder
  • 1 tsp (5g) Dried Oregano
  • ½ tsp (2.5g) Cayenne Pepper
  • 2 Large Eggs, whisked lightly with 1 tbsp of water
  • 4 Brioche Buns, split
  • 1 tbsp (15g) Unsalted Butter, melted
  • Neutral Oil Spray (e.g., rapeseed/canola, avocado)
  • 120 ml (½ cup) Mayonnaise (full fat)
  • 1-2 tsp Hot Sauce (for mayo, to taste)
  • ½ tsp Lemon Juice
  • Pinch of Salt (for mayo)

Instructions:

  1. Prepare and Brine the Chicken: Lightly pound the chicken breasts to ensure an even thickness (about 1.5 cm). In a large Ziplock bag or container, combine the buttermilk, 1 tbsp hot sauce, 1 tsp salt, and 1/2 tsp pepper. Add the chicken breasts, ensuring they are fully submerged. Marinate in the refrigerator for a minimum of 2 hours, or up to 8 hours.
  2. Set Up the Dredging Station: In a wide, shallow dish, whisk together the flour, cornstarch, smoked paprika, garlic powder, onion powder, oregano, cayenne, remaining salt, and remaining pepper (Dry Dredge). In a second shallow dish, place the whisked eggs and water (Wet Dredge). Set up a wire rack over a baking sheet, and preheat the air fryer to 195°C (385°F).
  3. Coat the Chicken: Remove the chicken from the buttermilk (do not rinse!) and shake off any excess liquid. First, coat the chicken thoroughly in the Dry Dredge mix. Second, dip the floured chicken into the Egg Wash. Third, immediately return the chicken to the Dry Dredge mix. Press the coating firmly to ensure every surface is completely covered and shaggy. Place the coated chicken on the wire rack and let it rest for 5–10 minutes.
  4. Air Fry the Chicken: Liberally spray the coated chicken pieces on all sides with neutral oil spray. Place the chicken in the air fryer basket in a single layer (cook in batches if necessary—do not overcrowd). Air fry for 8 minutes at 195°C (385°F). Flip the chicken, spray the second side again, and cook for another 8–10 minutes, or until deeply golden brown and the internal temperature registers 74°C (165°F). Rest the chicken for 5 minutes.
  5. Assemble and Serve: Make the quick spicy mayo by whisking together the mayonnaise, 1-2 tsp hot sauce, lemon juice, and a pinch of salt. Brush the inside of the brioche buns with melted butter and toast them briefly. Spread a generous layer of spicy mayo on both sides of the toasted bun. Add the crispy Air Fryer Chicken Sandwich breast and desired garnishes (e.g., pickles, lettuce). Serve immediately.