Ultimate Fried Chicken Sandwich

Let's Cook

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.