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Nashville Hot Chicken Sandwich (Crispy Air Fryer Recipe)

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Servings: 2 sandwiches
Calories: 750
Ingredients Method Notes

Ingredients
  

Chicken & Coating
  • 2 boneless skinless chicken thighs
  • 1 tsp salt
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1 tsp garlic powder
  • ½ tsp cumin
  • 1 tsp onion powder
  • ½ cup flour
  • 2 eggs, beaten
  • 1½ cups crushed cornflakes
  • Avocado oil spray
Nashville Hot Honey Oil
  • 1½ cups avocado oil
  • 1 tbsp chili powder
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tbsp brown sugar
  • 1–2 tbsp honey
Cucumber Salad
  • 1 cucumber, thin sliced
  • ¼ red onion, thin sliced
  • ½ tsp black pepper
  • 1 tbsp red wine vinegar
  • ½ tsp onion powder
  • Pinch crushed red pepper
  • 1 tbsp avocado oil
  • 1–2 tbsp Caesar dressing
Assembly
  • Ciabatta baguette
  • Caesar dressing
  • Sour cream
  • Chopped parsley

Method
 

1. Prepare the Chicken
  1. Season chicken thighs with salt, chili powder, paprika, garlic powder, cumin, and onion powder.
Set up dredging station
  1. flour, egg, and crushed cornflakes.
  2. Coat chicken in flour, then egg, then press firmly into cornflakes.
2. Air Fry the Chicken
  1. Preheat air fryer to 385°F.
  2. Place chicken in basket, spray with avocado oil.
  3. Cook for 16 minutes, flipping halfway through, until internal temperature reaches 165°F.
3. Make Nashville Hot Oil
  1. Heat avocado oil until warm (not smoking).
  2. Stir in chili powder, paprika, garlic powder, brown sugar, and honey.
  3. Mix until combined, this is your hot honey oil.
4. Make Cucumber Salad
  1. Combine cucumber, red onion, black pepper, red wine vinegar, onion powder, crushed red pepper, avocado oil, and Caesar dressing.
  2. Mix well and let sit for a few minutes.
5. Sauce the Chicken
  1. Brush or toss the crispy chicken in the hot honey oil until fully coated.
6. Assemble the Sandwich
  1. Spread Caesar dressing on bottom bread.
  2. Add hot chicken.
  3. Top with cucumber salad.
  4. Add a spoon of sour cream.
  5. Drizzle a little extra hot oil.
  6. Sprinkle chopped parsley.
  7. Close with top bread.

Notes

Tips for Best Results: Press the cornflakes firmly into the chicken so the coating sticks
Tips for Best Results: Don’t skip spraying with oil, this helps get that golden crispy finish
Tips for Best Results: Flip halfway through cooking for even crispiness
Tips for Best Results: Let the chicken rest 2 minutes before saucing so the crust stays intact
Substitutions: Chicken breast can be used instead of thighs
Substitutions: Greek yogurt can replace sour cream
Substitutions: Apple cider vinegar can replace red wine vinegar
Substitutions: Regular mayo can be used instead of Caesar dressing if needed
Lower-Carb / Weight-Loss Tips: Swap cornflakes for crushed pork rinds
Lower-Carb / Weight-Loss Tips: Use low-fat dressing or Greek yogurt-based sauce
Lower-Carb / Weight-Loss Tips: Serve open-faced or skip the bread
Make Ahead & Storage: Chicken can be breaded ahead and stored in fridge for up to 12 hours
Make Ahead & Storage: Cooked chicken lasts 3 days in fridge
Make Ahead & Storage: Reheat in air fryer at 375°F for 3–5 minutes
Make Ahead & Storage: Store cucumber salad separately for freshness