Ingredient

Chicken & Marinade

• 3 boneless skinless chicken breast halves (6 oz each)

• ¾ cup buttermilk

• 2 tsp hot pepper sauce

• 2 large eggs, beaten

Seasoned Flour

• 2 cups all‑purpose flour

• 1 Tbsp + 1 tsp garlic powder

• 1 Tbsp onion powder

• 1 Tbsp paprika

• 2 tsp pepper

• 1 tsp salt

Cooking

• ⅓ cup canola oil

For Serving

• 6 brioche hamburger buns, split

• Optional toppings: shredded lettuce, sliced tomatoes, pickle slices, onion slices, mayonnaise

Directions

1. Marinate the Chicken Cut each chicken breast horizontally to create 6 thin cutlets. Place in a large bowl. Add the buttermilk and hot pepper sauce; toss to coat. Cover and refrigerate for 8 hours or overnight.

2. Prepare the Coating Preheat the air fryer to 400°F. Stir the beaten eggs into the buttermilk mixture. In a shallow dish, whisk together the flour, garlic powder, onion powder, paprika, pepper, and salt.

3. Double‑Dredge the Chicken Remove chicken from the buttermilk mixture. Dredge each piece in the seasoned flour, firmly patting to help the coating adhere. Dip the chicken back into the buttermilk mixture, then dredge again in the flour mixture for a thick, crispy coating.

4. Set the Coating Place chicken on a wire rack over a baking sheet. Refrigerate, uncovered, for 30 minutes to help the breading set. Using a pastry brush, lightly dab both sides with canola oil until no dry spots remain.

5. Air‑Fry the Chicken In batches, arrange chicken in a single layer on a greased air‑fryer tray. Cook until the coating is golden brown and crispy and the chicken reaches 165°F, about 7–8 minutes per side. Remove and keep warm.

6. Toast the Buns Toast the brioche buns in the air fryer until golden brown, 2–3 minutes.

7. Assemble the Sandwiches Place chicken on bun bottoms. Add optional toppings (lettuce, tomatoes, pickles, onions, mayonnaise) if desired. Replace bun tops and serve warm.

Nutrition Facts —

1 Crispy Chicken Brioche Sandwich

Calories: 520–610 Total Fat: 22–28 g Saturated Fat: 4–6 g Cholesterol: 115–140 mg Sodium: 900–1150 mg Total Carbohydrates: 48–54 g Dietary Fiber: 2–3 g Sugars: 6–8 g Protein: 32–38 g