Air Fried Chicken Sando

Air Fried Chicken Sando



2 tbsp chicken garlic salt

2 tbsp black pepper

2 tbsp cayenne pepper

2 tbsp AP or "OO" flour

2 eggs, cracked and whisked to combine

1/2 cup panko bread crumbs


1. Preheat air fryer to 425°F.

2. Combine chicken tenderloins with garlic salt, black pepper, cayenne pepper and AP or "OO" flour in a gallon resealable Ziploc bag. Shake to coat completely.

3. Remove breaded tenders from the bag and dip in reserved egg wash. Coat completely.

4. Return battered tenderloins to the baggie and add panko bread crumbs. Seal and shake the baggie vigorously to coat the tenders.

5. Place tenders in air fryer, working in batches, and cook 8-10 minutes or until >165F internal temperature as measured by a calibrated thermometer.

6. Toast the brioche buns and build sandwiches by spreading the pickle pepper aioli on the buns, topping with chicken and cheese then adding a little more aioli before topping it off. This sandwich works with almost anything you want to top it with so feel free to take some suggestions from the pantry, let your imagination go wild or just enjoy as it is!


1. 8 brioche buns or split top buns (Please source multiple bun options)

2. 4 slices aged cheddar or pepper jack cheese

3. Air Fried Chicken Tenders

4. pickle pepper aioli