Ultimate Fried Chicken Sandwich
- 15m Prep Time
- 12m Cook Time
- 35m Ready In
Crispy air-fried chicken thighs on potato rolls with classic toppings. A quick and satisfying sandwich with a tangy buttermilk marinade.
Ingredients
- 3/4 cup low-fat buttermilk
- 2 tsp garlic powder
- Kosher salt and pepper
- 4 boneless, skinless chicken thighs
- 1 lb boneless, skinless chicken thighs
- 3/4 cup panko breadcrumbs
- 1 tbsp canola oil
- oil for misting or brushing
- 1 cup all-purpose flour
- 4 potato rolls
- Sliced tomatoes
- pickles
- romaine leaves
- mayonnaise
Nutrition (per serving, estimated)
Estimated based off 11 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 101 mg
- Iron: 4.73 mg
- Magnesium: 87.4 mg
- Phosphorus: 591 mg
- Potassium: 971 mg
- Zinc: 4.69 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 3/4 cup low-fat buttermilk
- 2 tsp garlic powder
- Kosher salt and pepper
- 4 boneless, skinless chicken thighs
- 1 lb boneless, skinless chicken thighs
- 3/4 cup panko breadcrumbs
- 1 tbsp canola oil
- oil for misting or brushing
- 1 cup all-purpose flour
- 4 potato rolls
- Sliced tomatoes
- pickles
- romaine leaves
- mayonnaise
Let's Cook
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Step 1.
In a large bowl, combine ¾ cup low-fat buttermilk, 2 teaspoons garlic powder, and ½ teaspoon each kosher salt and pepper. Add 4 boneless, skinless chicken thighs (about 1 pound) and turn to coat. Cover and refrigerate for at least 1 hour.
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Step 2.
Place ¾ cup panko breadcrumbs in a resealable plastic bag and crush with a rolling pin until fine. Transfer to a shallow bowl and toss with 1 tablespoon canola oil until evenly coated. Place 1 cup all-purpose flour in another shallow dish.
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Step 3.
One piece at a time, remove a chicken thigh from the buttermilk, letting excess drip off. Dredge in the flour, then dip back into the buttermilk, then coat in the panko, pressing gently to adhere. Place on a plate. Repeat with remaining chicken. Spray or brush both sides of each breaded thigh with canola oil.
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Step 4.
Preheat the air fryer to 375°F. Place the chicken thighs in the air fryer basket in a single layer (work in batches if needed). Air fry until golden brown and cooked through (internal temperature reaches 165°F), 10 to 12 minutes, flipping halfway if desired.
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Step 5.
While the chicken cooks, split 4 potato rolls and toast if desired. Serve the chicken on the rolls, topped with sliced tomatoes, pickles, romaine leaves, and mayonnaise.