Think the best crispy chicken sandwich lives at the drive-thru? Think again! Once you try these golden, juicy chicken cutlets fresh out of the air fryer, you’ll be a total believer. They’re ridiculously crunchy on the outside and tender on the inside. Best of all, they taste like your favorite fast food sandwich, but are made at home (and way less greasy!)
Sure, the sandwiches are amazing, but these crispy chicken cutlets can be used in plenty of other ways, too. For instance, you can slice one over a salad, serve it on a bed of rice, or maybe just go all out with a full sandwich spread. Want to take it up a notch? Add a slice of cheddar or pepper jack, a swipe of spicy mayo, or even a handful of crushed potato chips for extra crunch. Take it a step further and serve it with a batch of fries or a side salad for a little “balance.”
Now, let’s talk breading. With this recipe, you’ll use the classic 3 step method to lock in that perfect crunch. First comes the flour- this helps the egg mixture cling to the chicken. Then it’s into the seasoned eggs and finally, into the breadcrumbs for that crisp, golden shell. While panko usually steals the spotlight, here we’re going with finer breadcrumbs. they create that smooth, cohesive crust that feels straight out of your favorite chicken spot.
Ingredients
- 4 (4-oz.) chicken cutlets
- Kosher salt
- Freshly ground black pepper
- 2 large eggs
- 4 tsp. yellow or honey mustard, plus more for serving
- 1 Tbsp. pickle juice, plus sliced pickles for serving
- 1/2 tsp. sweet paprika
- 1/4 tsp. garlic powder
- 1/8 tsp. cayenne
- 1 cup plain bread crumbs
- 1/4 cup all-purpose flour
- Olive oil cooking spray
- 4 lightly toasted potato rolls
- Lettuce leaves and sliced tomatoes, for serving
Directions
Step 1
Start by patting your chicken dry with paper towels (this helps the coating stick and ensures you get that perfect crunch.) Season both sides with a good sprinkle of salt (about ¾ teaspoon) and a dash of black pepper.
Step 2
In a shallow bowl, whisk together the eggs, mustard, pickle juice, paprika, garlic powder, and a pinch of cayenne. It’s tangy, spicy, and basically flavor magic. In two more shallow bowls, add your flour to one and breadcrumbs to the other. Basically, you’re setting up a breading station.
Step 3
Finally, time to coat. Dip each chicken cutlet into the flour first, shaking off any extra. Next, dunk it into the egg mixture (let the excess drip off), then coat it in breadcrumbs. Gently press the crumbs onto the chicken so they really stick. Once that’s done, set each breaded cutlet aside on a plate or silicone baking mat. Now they’re officially ready for the fryer!
Step 4
Spray your air fryer basket generously with cooking spray. Working in batches, arrange two cutlets in a single layer (no overlapping, give them room to crisp up!) Spray the tops of the chicken until they’re evenly coated. Cook at 400°F for 8 to 10 minutes, flipping halfway through and giving the other side another good spray. They’ll come out golden, crunchy, and just cooked through. Let them rest on a wire rack for about 5 minutes while you get your sandwich fixings ready.
Step 5
Now for the fun part, building your masterpiece! Place a crispy cutlet on the bottom bun, then layer on lettuce, tomato, and pickles. Spread some mustard (or spicy mayo if you’re feeling bold) on the top bun, close it up, and admire your work. Congrats- you just made a drive thru worthy crispy chicken sandwich right at home!
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