Crispy fried chicken thighs and lots of spicy chipotle slaw are the perfect duo in this air fryer chicken sandwich.
Prep Time 20minutes
Cook Time 20minutes
Marinating Time 1hour
Total Time 1hour40minutes
1tablespoonhoney or agave nectar
1-2tablespoonsminced chipotle in adobo sauce
2tablespoonsminced green onion
Salt and pepper to taste
Air Fryer Chicken
2-1/2teaspoonskosher salt, divided
1lbboneless skinless chicken thighs
1largeegg, lightly beaten
Canola or vegetable oil spray
Toasted buns for serving
In a medium bowl, whisk yogurt, mayonnaise, honey, and chipotle until combined. Add green onion and slaw mix and fold until evenly coated. Season slaw with salt and pepper to taste and refrigerate until ready to serve.
Air Fryer Chicken
In a medium bowl, whisk buttermilk, hot sauce, 1 teaspoon salt, and 1/4 teaspoon pepper together. Add chicken to buttermilk mixture, making sure chicken is fully submerged. Cover with plastic wrap and refrigerate chicken at least 1 hour or up to 8.
Remove chicken from fridge and mix beaten egg into mixture until combined. Set aside for a moment.
In a medium shallow bowl, combine flour, cornstarch, 1-1/2 teaspoons remaining salt, and 1/2 teaspoon remaining pepper. Drizzle two tablespoons buttermilk marinade over top and toss until combined.
Add the chicken to the flour mixture, turning and tossing in flour mixture until evenly coated. Allow chicken to sit in flour mixture 10 minutes. Meanwhile, spray the grate on a 4-qt air fryer and preheat 3 minutes at 400F.
Working in two batches, spray air fryer basket well with pan spray, then add two chicken thighs and spray well with additional pan spray. Place in a single layer in air fryer and fry at 400F 10-12 minutes until chicken registers 165F, flipping thighs halfway through cooking. Repeat frying process with remaining breaded chicken.
Place fried chicken on toasted buns and top with slaw. Serve sandwiches immediately and enjoy!
Sandwiches are best if served immediately after assembling.