Be prepared to be amazed! The Fast & Furious™ Chicken Sandwich is about to race into your life and change it for the better. It’ll feel like just another day in paradise as you munch into the fluffy potato buns fully loaded with the crispiest, homemade chicken patty you’ve ever tasted. Winning is winning (no matter how close the call is), but you’ll be taking the W by a long shot with Fast & Furious Chicken Sandwich. Let’s do this!
Ingredients
For the chicken sandwich:
- 4 (4-ounce) chicken cutlets, patted dry
- kosher salt, to taste
- ground black pepper, to taste
- 2 large eggs
- 4 teaspoons yellow mustard, can substitute honey mustard
- 1 tablespoon bread-and-butter pickle juice
- 1/2 teaspoon sweet paprika
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cayenne
- 1 cup plain breadcrumbs
- 1/4 cup all-purpose flour
- nonstick cooking spray, to taste
- 4 potato rolls, lightly toasted
For serving:
- lettuce leaves, to taste
- tomatoes, to taste, sliced
- bread-and-butter pickle slices, to taste
- yellow mustard, to taste, can substitute honey mustard
Directions
Step 1 -Season the chicken cutlets all over with the salt and the pepper.
Step 2 -In a shallow bowl, whisk the eggs, 4 teaspoons of the mustard, the pickle juice, the paprika, the garlic powder, and the cayenne until they are combined.
Step 3 -In a second shallow bowl, add the breadcrumbs.
Step 4 -In a third shallow bowl, add the flour.
Step 5 -Dip the chicken cutlets, 1 at a time, into the flour, shaking off the excess, then dip them into the egg mixture, letting the excess drip off.
Step 6 -Coat the chicken cutlets, 1 at time, in the breadcrumbs, pressing gently to adhere. Transfer the breaded cutlets to a plate.
Step 7 -Generously coat an air fryer basket with the nonstick cooking spray.
Step 8 -Arrange 2 of the coated cutlets in a single layer in the prepared basket, then generously and evenly coat them with the nonstick cooking spray.
Step 9 -Cook the coated cutlets in an air fryer at 400 degrees F, flipping halfway through and generously coating the other side with the nonstick cooking spray, until they reach an internal temperature of 165 degrees F and the breading is golden-brown, about 8-10 minutes.
Step 10 -Transfer the cooked chicken patties to a wire rack and let them cool, about 5 minutes. Repeat the cooking process with the remaining coated cutlets.
Step 11 -Place the chicken patties on the bottom halves of the potato bun, then top with your favorite toppings and the remaining top halves of the potato buns.
Step 12 -Serve.
