Lemon Pepper Chicken Sandwich

Ingredients

• 4 boneless chicken thighs
• 1 cup all-purpose flour
• 1 cup cornstarch
• 2 tsp salt (For the chicken coating.)
• 2 tsp black pepper (For the chicken coating.)
• 1 tsp paprika
• 1 tsp ground ginger
• 1 tsp garlic powder
• 4 eggs (For dredging.)
• avocado oil spray (For spraying the chicken and air-fryer basket; use enough to lightly coat.)
• 3.5 tbsp lemon juice (The source gives a range of 3–4 tbsp.)
• 0.5 lemon lemon zest (Zest of half a lemon.)
• 1 clove garlic (Grated.)
• salt (Small pinch, for the sauce.)
• 2 tsp black pepper (For the sauce; the source describes this as lots of pepper.)
• 1 tbsp honey
• 4 tbsp butter (Melt before adding the sauce mixture.)
• 1 English cucumber (Thinly sliced for the pickles.)
• 2 tsp sesame oil (For the pickles.)
• 2 tbsp rice vinegar
• 1 clove garlic (Grated, for the pickles.)
• 2 tsp sesame seeds
• 0.5 tbsp chili oil
• 0.5 tbsp soy sauce
• 0.5 tbsp sugar
• 0.25 cup water (For the pickle brine.)

Steps

1. 1

   Preheat an air fryer to 300°F (150°C). Pat the chicken thighs dry so the coating adheres well.

2. 2

   In a shallow bowl, whisk the flour, cornstarch, salt, pepper, paprika, ground ginger, and garlic powder until evenly combined.

3. 3

   Crack the eggs into a second shallow bowl and beat until smooth.

4. 4

   Dip each chicken thigh into the beaten eggs, then transfer it to the seasoned flour mixture. Turn and press the chicken gently so it is thoroughly coated on all sides.

5. 5

   Place the coated chicken in the air-fryer basket in a single layer. Lightly spray the tops with avocado oil spray.

6. 6

   Air-fry the chicken at 300°F (150°C) for about 15 minutes, until the coating begins to set.

7. 7

   Flip each piece, lightly spray the newly exposed side with avocado oil, and increase the air-fryer temperature to 400°F (200°C).

8. 8

   Continue air-frying for about 15 minutes, or until the coating is crisp and the thickest part of the chicken reaches 165°F (74°C).

9. 9

   While the chicken cooks, combine the lemon juice, lemon zest, grated garlic, pinch of salt, black pepper, and honey in a bowl. Stir until mixed.

10. 10

    Thinly slice the English cucumber and place it in a jar or sealable container.

11. 11

    Add the sesame oil, rice vinegar, grated garlic, sesame seeds, chili oil, soy sauce, sugar, and water to the cucumber container. Seal it and shake thoroughly to coat the cucumber.

12. 12

    Melt the butter in a skillet or saucepan over medium-low heat. Add the prepared lemon-pepper sauce mixture and stir until the butter is fully incorporated and the sauce is hot and glossy.

13. 13

    Transfer the crisp chicken to the butter sauce and turn it to coat thoroughly. Serve the sauced chicken with the sesame cucumber pickles in sandwich buns, if using.

Notes

The source does not specify sandwich buns or an assembly method; buns are therefore not included as a measured ingredient. For food safety, verify that the chicken reaches 165°F (74°C) internally. The cucumber pickles can be prepared while the chicken cooks and briefly chilled for a crisper texture.

Nutrition per serving

• main
• sandwich
• chicken
• air-fried
• crispy
• quick dinner
• spicy pickles
• American