27 min60% less sodiumChick-fil-A Crispy Air-Fried Chicken Sandwich
All the peppery, pickle-topped crunch of the original, made with a lean marinated chicken breast and a light buttermilk crust instead of a deep-fry dunk.
Healthier swap for Chick-fil-A Chicken Sandwich
Why it's better
vs. Chick-fil-A Chicken Sandwich
Compared per 100g, so serving size doesn't skew the numbers.
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Nutrition facts
Per serving — 2 servings total
- Calories
- 507 kcal
- Protein
- 54g protein
- Carbs
- 44g carbs
- Fat
- 11g fat
- Sugar
- 4g sugar
- Sodium
- 750mg sodium
0 of 15 checked off
- 2 (about 300g total)
- 1 cup
- 2 tbsp
- 1 tsp
- 1/2 cup
- 1/2 cup
- 1 tsp
- 1/2 tsp
- 1/2 tsp
- 1/2 tsp
- 1
- as needed
- 2
- 1 tbsp
- 8-10 slices
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Ingredients
0 of 15 checked off
- 2 (about 300g total)
- 1 cup
- 2 tbsp
- 1 tsp
- 1/2 cup
- 1/2 cup
- 1 tsp
- 1/2 tsp
- 1/2 tsp
- 1/2 tsp
- 1
- as needed
- 2
- 1 tbsp
- 8-10 slices
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Steps
- 1Whisk together the buttermilk, pickle juice, and powdered sugar in a shallow dish, then submerge the chicken breasts and marinate in the fridge for at least 30 minutes (up to 4 hours).
- 2Preheat the air fryer to 375°F (190°C) for 5 minutes.
- 3In a shallow bowl, whisk together the whole wheat flour, panko, paprika, garlic powder, pepper, and salt.
- 4Lift each chicken breast from the marinade, letting excess drip off, dip in the beaten egg, then press firmly into the flour-panko mixture on both sides until fully coated.
- 5Mist both sides of each breaded breast generously with avocado oil spray.
- 6Place the chicken in the air fryer basket in a single layer and cook for 6 minutes, flip, spray the second side again, and cook 5-6 more minutes, until deep golden brown and the internal temperature reads 165°F (74°C).
- 7While the chicken rests for 2 minutes, brush the cut sides of the buns with melted light butter and toast in a dry skillet over medium heat for 1-2 minutes, until golden.
- 8Build each sandwich with the crispy chicken breast and 4-5 pickle chips on the toasted bun.
Tips
- No air fryer? Bake at 425°F (220°C) on a wire rack over a sheet pan for 18-20 minutes, flipping halfway.
- Add a thin swipe of light mayo mixed with a little honey mustard if you miss the original's slight sweetness.
Ingredients
0 of 15 checked off
- 2 (about 300g total)
- 1 cup
- 2 tbsp
- 1 tsp
- 1/2 cup
- 1/2 cup
- 1 tsp
- 1/2 tsp
- 1/2 tsp
- 1/2 tsp
- 1
- as needed
- 2
- 1 tbsp
- 8-10 slices
Want this combined with your other favorites? Upgrade to Premium
Steps
- 1Whisk together the buttermilk, pickle juice, and powdered sugar in a shallow dish, then submerge the chicken breasts and marinate in the fridge for at least 30 minutes (up to 4 hours).
- 2Preheat the air fryer to 375°F (190°C) for 5 minutes.
- 3In a shallow bowl, whisk together the whole wheat flour, panko, paprika, garlic powder, pepper, and salt.
- 4Lift each chicken breast from the marinade, letting excess drip off, dip in the beaten egg, then press firmly into the flour-panko mixture on both sides until fully coated.
- 5Mist both sides of each breaded breast generously with avocado oil spray.
- 6Place the chicken in the air fryer basket in a single layer and cook for 6 minutes, flip, spray the second side again, and cook 5-6 more minutes, until deep golden brown and the internal temperature reads 165°F (74°C).
- 7While the chicken rests for 2 minutes, brush the cut sides of the buns with melted light butter and toast in a dry skillet over medium heat for 1-2 minutes, until golden.
- 8Build each sandwich with the crispy chicken breast and 4-5 pickle chips on the toasted bun.
Tips
- No air fryer? Bake at 425°F (220°C) on a wire rack over a sheet pan for 18-20 minutes, flipping halfway.
- Add a thin swipe of light mayo mixed with a little honey mustard if you miss the original's slight sweetness.
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