Duo Crisp + Air Fryer - Crispy Fried Chicken Sandwiches


  • 2 cups rice flour
  • 1 tbsp baking powder
  • kosher salt
  • freshly ground black pepper
  • 1 cup buttermilk
  • 2 large eggs
  • 1/2 tsp cayenne pepper
  • 1 tsp hot pepper sauce
  • 1 - 1 1/2 lb boneless skinless chicken thighs
  • 1 tbsp Sriracha or other hot sauce
  • 3/4 cup mayonnaise
  • pinch of cayenne pepper
  • 4-6 brioche buns
  • sliced bread and butter pickles
  • shredded red or green cabbage
  • 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).
  • 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.
  • 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.
  • Meanwhile, make the spicy mayo: In a small bowl, stir together the mayonnaise, Sriracha, and cayenne. Set aside.
  • When the cooking time is up, use tongs to carefully transfer the chicken to a plate. Repeat to cook the remaining batches.
  • 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.
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