Honey BBQ Chicken Sandwich

This is the kind of sandwich you make once and immediately add to your rotation. Ultra-crispy chicken made easy in your Instant Pot® 4QT Vortex® Mini Air Fryer, a quick simmered honey BBQ sauce, and a cool, crunchy cucumber salad all tucked into toasted ciabatta.

INSTRUCTIONS

1. Preheat the air fryer to 400°F / 205°C for 5 minutes.
2. Set up a dredging station with three shallow bowls: one for the seasoned flour, one for the beaten egg, and one for the crushed cornflake coating. 
3. Pat the chicken completely dry, then dredge it in the seasoned flour, dip it into the egg wash, and press it firmly into the cornflakes until fully coated. Spray both sides generously with avocado oil.
4. Place the chicken in the air fryer basket in a single layer. Air fry at 400°F / 205°C for 16–18 minutes, flipping at the 10-minute mark, until the internal temperature reaches 165°F / 74°C. Let rest for 2–3 minutes before saucing or serving.
5. While the chicken air fries, add all of the ingredients for the Low-Calorie Honey BBQ Sauce to a small saucepan. Whisk and bring to a light simmer over medium heat. 
   
6. Reduce the heat and simmer for 8–10 minutes until slightly thick.
7. Cool slightly before tossing your chicken in the sauce— it will thicken more as it rests. 
8. To make the Honey Avocado Oil Cucumber Salad, add the cucumbers, carrots, and green onions to a mixing bowl. 
9. In a separate bowl, whisk together the avocado oil, honey, vinegar, salt, and pepper. 
10. Pour the dressing over the vegetables and toss well. Chill for 10-15 minutes before serving for the best flavor. 
11. When all your sandwich components are ready, toast two pieces of Ciabatta bread, spread some mayonnaise on them and layer on the Honey BBQ Chicken and Cucumber Salad.