Duo Crisp + Air Fryer – Crispy Fried Chicken Sandwiches
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.
Servings Prep Time
4-6servings 5minutes
Cook Time
Servings Prep Time
4-6servings 5minutes
Cook Time
  • 2cups rice flour10 oz/285 g
  • 1tbsp baking powder
  • kosher salt
  • freshly ground black pepper
  • 1cup buttermilkpreferably full-fat, 240 ml
  • 2 large eggs
  • 1/2tsp cayenne pepper
  • 1tsp hot pepper sauceoptional
  • 1 – 1 1/2lb boneless skinless chicken thighs (4–6), 450–680 g
  • 1tbsp Sriracha or other hot sauce
  • 3/4cup mayonnaise180 ml
  • pinch of cayenne pepper
  • 4-6 brioche buns
  • sliced bread and butter pickles
  • shredded red or green cabbage
  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.