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Ingredients
- 2 boneless, skinless chicken breasts (6-8oz each)
- 1 cup pickle juice
- ½ cup buttermilk
- 1 egg, beaten
- cooking oil
- ½ cup all-purpose flour
- ½ tsp garlic powder
- ½ tsp paprika
- 1 tsp salt
- ¼ tsp black pepper
- 1 tbsp powdered sweetener
- 1 tsp cayenne pepper
- 2 brioche buns
- 4 slices dill pickle chips
- 2 slices leaf lettuce
- 4 slices tomato
- ¼ cup mayonnaise
- 2 tbsp honey
- 2 tsp hickory BBQ sauce
- 2 tsp Dijon mustard
- 1 tsp yellow mustard
- ½ tsp xanthan gum
Instructions
Marinate: Combine pickle juice and buttermilk in a large bowl or sealable bag. Add chicken breasts and refrigerate for 30 minutes
Prepare: Mix flour, paprika, garlic powder, salt, pepper, and sweetener in a large bowl. Beat egg in separate bowl
Prep Air Fryer: Spray air fryer basket with cooking oil
Bread: Remove chicken from marinade. Dip each piece in beaten egg, then coat thoroughly in seasoned flour mixture
Oil: Lightly spritz breaded chicken with cooking oil
Cook: Air fry at 400°F / 204°C for 15 minutes
Finish: Carefully flip chicken, spritz with oil, and cook for additional 5-7 minutes until crispy and internal temperature reaches 165°F or 74°C
Toast: Optional - toast buns in air fryer at 400°F / 204°C for 3-4 minutes
Make Sauce: Combine mayo, honey, BBQ sauce, and both mustards. For thickening, either mix xanthan gum with 2 tsp sauce or combine 1 tsp cornstarch with 1 tsp water
Assemble: Build sandwich with prepared sauce, lettuce, tomatoes, and pickles as desired
