Duo Crisp + Air Fryer - Crispy Fried Chicken Sandwiches
By :Alexis Mersel
Print Recipe
Crunchy, juicy, spicy, and satisfying, these crave-worthy sandwiches check all the boxes when it comes to healthier fried food. Rice flour provides a barrier between the extreme heat and tender chicken, helping to keep the meat moist inside and crispy outside. Add more hot sauce and/or cayenne pepper if you like it hot—the crunchy cabbage and cooling pickles balance the spicy richness of the sandwich.
Votes: 1
Rating: 5
Rate this recipe!
Cuisine Modern
Difficulty Easy
Browse Category Poultry
Duration 30-60 min
Cooking Technique Air Fry
Prep Time 5 minutes
Cook Time 14 minutes
Servings
4-6 servings
Ingredients
  • 2 cups rice flour 10 oz/285 g
  • 1 tbsp baking powder
  • kosher salt
  • freshly ground black pepper
  • 1 cup buttermilk preferably full-fat, 240 ml
  • 2 large eggs
  • 1/2 tsp cayenne pepper
  • 1 tsp hot pepper sauce optional
  • 1 - 1 1/2 lb boneless skinless chicken thighs (4–6), 450–680 g
FOR THE SPICY MAYO
  • 1 tbsp Sriracha or other hot sauce
  • 3/4 cup mayonnaise 180 ml
  • pinch of cayenne pepper
FOR SERVING
  • 4-6 brioche buns
  • sliced bread and butter pickles
  • shredded red or green cabbage
Cuisine Modern
Difficulty Easy
Browse Category Poultry
Duration 30-60 min
Cooking Technique Air Fry
Prep Time 5 minutes
Cook Time 14 minutes
Servings
4-6 servings
Ingredients
  • 2 cups rice flour 10 oz/285 g
  • 1 tbsp baking powder
  • kosher salt
  • freshly ground black pepper
  • 1 cup buttermilk preferably full-fat, 240 ml
  • 2 large eggs
  • 1/2 tsp cayenne pepper
  • 1 tsp hot pepper sauce optional
  • 1 - 1 1/2 lb boneless skinless chicken thighs (4–6), 450–680 g
FOR THE SPICY MAYO
  • 1 tbsp Sriracha or other hot sauce
  • 3/4 cup mayonnaise 180 ml
  • pinch of cayenne pepper
FOR SERVING
  • 4-6 brioche buns
  • sliced bread and butter pickles
  • shredded red or green cabbage
Votes: 1
Rating: 5
Rate this recipe!
Instructions
  1. In a medium bowl, whisk together the rice flour, baking powder, 2 tsps salt, and 1 teaspoon black pepper. In another medium bowl, whisk together the buttermilk, eggs, cayenne, and hot pepper sauce (if using).
  2. Line a rimmed baking sheet with parchment paper. Pat the chicken dry with paper towels. Working with a few thighs at a time, coat the chicken in the rice flour mixture, shaking off the excess. Dip in the buttermilk mixture, letting the excess drip off. Transfer again to the flour mixture, turning to coat well and pressing gently to cover all the nooks and crannies. Place the coated chicken on the prepared baking sheet as you go.
  3. Coat the Instant Pot® air fryer basket with canola oil spray. Working in batches, coat the chicken generously with olive oil spray and arrange a single layer of thighs in the basket, making sure they don’t touch. Insert the basket into the pot and attach the air fryer lid. Press the Air Fry button and set the cook time for 14 minutes at 400°F (200°C), then press Start. Flip the chicken when prompted, coating both sides again with olive oil.
  4. Meanwhile, make the spicy mayo: In a small bowl, stir together the mayonnaise, Sriracha, and cayenne. Set aside.
  5. When the cooking time is up, use tongs to carefully transfer the chicken to a plate. Repeat to cook the remaining batches.
  6. Spread a thin layer of the spicy mayo on the inside of the brioche buns. Top the bottom half of each bun with a piece of chicken, pickles, and shredded cabbage. Cover with the top of the buns and serve.
4 replies
  1. SuzanneBorghese
    SuzanneBorghese says:

    We used three bowls, two with flour mix and one with liquid. We also used almond flour not rice.

    Very moist chicken when done.
    We will asd spice to final flour bowl for next try to see if spicier results can be aquired. These are rather bland.

    Delicious end result!

  2. Joey
    Joey says:

    Does anyone have any recipes or cooking instructions on the Instant Air Fryer oven Vortex Pro? Everything i look up online immediately goes to the Instant Pot.

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