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.

Cuisine

Modern

Course

Dinner, Main Course

Difficulty

Easy

Duration

30-60 min

Cooking Technique

Air Fry

Keywords

30-60 min, 4-6 servings, air fry, baking powder, boneless skinless chicken thighs, brioche buns, buttermilk, cayenne pepper, contributed, cook 14 min, dinner, easy, freshly ground black pepper, hot pepper sauce, instant pot duo crisp recipes, kosher salt, large eggs, main course, mayonnaise, modern, pinch of cayenne pepper, prep 5 min, rice flour, shredded red or green cabbage, sliced bread and butter pickles, sriracha or other hot sauce

Prep Time

5 min

Cook Time

14 min

Servings

4-6 servings

Ingredients

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

Instructions

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.