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air fryer hot honey chicken sandwich

Air Fryer Hot Honey Chicken Sandwich

5 from 8 votes
Author: Laurie Fleming
Prep Time: 15 minutes
Cook Time: 20 minutes
Marinate time: 30 minutes
Total Time: 1 hour 5 minutes
Servings: 4 Servings

Description

This air fryer hot honey chicken sandwich features buttermilk-marinated chicken thighs with a crispy seasoned coating, brushed with homemade hot honey and stacked on toasted brioche with pickles, ranch and lettuce. Sweet, spicy and crunchy without deep frying.

Ingredients 

Chicken and marinade

  • 4 boneless, skinless chicken thighs, (about 1 1/2 pounds)
  • 1 cup buttermilk
  • 1/4 cup dill pickle juice
  • 2 tablespoons hot sauce
  • 1 teaspoon kosher salt
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper

Coating

  • 1 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 teaspoon kosher salt
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper
  • Cooking spray

Hot honey

  • 1/2 cup honey
  • 1/4 cup hot sauce
  • 2 tablespoons butter

Sandwiches

  • 4 brioche buns
  • 1/4 cup ranch dressing
  • 12 to 16 dill pickle chips
  • 1 cup shredded iceberg lettuce

Instructions

  • Marinate: Whisk the buttermilk, pickle juice, hot sauce, salt and spices. Add the chicken, cover and refrigerate 30 minutes to overnight.
  • Make the coating: Whisk the coating ingredients in a shallow dish. Rub in 2 tablespoons of marinade to form small clumps.
  • Dredge: Preheat the air fryer to 400°F. Dredge each thigh firmly on both sides and rest 5 minutes.
  • Air fry: Spray the basket, add the chicken in a single layer and spray the tops. Air fry 9 minutes, flip, spray and cook 7 to 9 minutes more, until golden and 165°F inside.
  • Make the hot honey: Meanwhile, warm the honey, hot sauce and butter over medium-low heat for 2 to 3 minutes, stirring until smooth.
  • Toast the buns: Toast the buns cut-side up at 400°F for 1 to 2 minutes.
  • Build: Brush the chicken with hot honey. Spread ranch on the bottom buns and layer pickles, chicken, more hot honey and lettuce. Add the top buns and serve.

Equipment

  • Air Fryer
  • Mixing Bowl
  • shallow dish
  • Small Saucepan
  • Pastry Brush
  • Instant-read meat thermometer
  • Tongs

Notes

  • Storage: Refrigerate the chicken separately from the buns and toppings for up to 3 days.
  • Reheat: Air fry the chicken only at 375°F for 5 to 7 minutes, then glaze and build fresh sandwiches.
  • Milder: Use a mild hot sauce and cut the cayenne in the coating.
  • Chicken breast: Pound to an even 3/4-inch thickness and start checking at 14 minutes total.

Nutrition

Serving: 1ServingCalories: 938kcalCarbohydrates: 112gProtein: 38gFat: 39gSaturated Fat: 18gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 277mgSodium: 2856mgPotassium: 534mgFiber: 2gSugar: 40gVitamin A: 1475IUVitamin C: 21mgCalcium: 161mgIron: 4mg