Ingredients
Scale
- 2 large boneless, skinless chicken breasts (sliced in half horizontally to make 4 fillets)
- 1 cup Panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt and 1/2 teaspoon black pepper
- Cooking oil spray (avocado or olive oil)
- 4 brioche buns
- Toppings: Pickles, lettuce, sliced tomatoes, and mayonnaise
Instructions
- Set up three shallow bowls for your dredging process. In the first bowl, mix the all-purpose flour with salt and pepper. In the second bowl, whisk the eggs until smooth. In the third bowl, combine the Panko breadcrumbs with the smoked paprika, garlic powder, and onion powder. This “assembly line” ensures each piece of chicken gets an even, thick coating that stays attached during the cooking process.
- Take one chicken fillet and coat it thoroughly in the flour, shaking off any excess. Dip the floured chicken into the egg wash until completely submerged. Finally, press the chicken firmly into the Panko mixture, ensuring the breadcrumbs cover every nook and cranny. Repeat this process for all four fillets and place them on a clean plate.
- Preheat your air fryer to 375°F (190°C) for 3 minutes. Lightly spray the air fryer basket with oil. Place the chicken fillets in the basket in a single layer, ensuring they do not touch. Spray the tops of the chicken generously with oil; this is the secret to getting that deep golden color. Air fry for 12-15 minutes, flipping the chicken halfway through. The internal temperature should reach 165°F (74°C) on a meat thermometer.
- While the chicken rests for a minute, lightly toast your brioche buns in the air fryer or a toaster. Spread a generous layer of mayonnaise on the bottom bun. Layer on the pickles, lettuce, and tomato. Place the hot, crispy chicken fillet on top and crown it with the top bun. Serve immediately while the crust is at its peak crunchiness.
- Cook Time: 30 minutes