Air Fryer Swicy Cajun Chicken Sandwiches
with Hot Honey Mayo, Quick Pickles & Ranch Slaw
- Milk
- Wheat
- Eggs
Chicken, dipped in sour cream and panko seasoned with Cajun spices, is air-fried until deeply golden and crunchy. Quick-pickled cucumber adds a bright, tangy bite, while hot honey mayo brings a sweet-heat kick. A cool, creamy ranch slaw ties everything together for a crave-worthy balance of spicy, crunchy, and refreshing.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
½ cup
Panko Breadcrumbs
(Contains: Wheat)
5 teaspoon
White Wine Vinegar
1 unit
Mini Cucumber
1 tablespoon
Cajun Spice Blend
2 teaspoon
Honey
4 tablespoon
Mayonnaise
(Contains: Eggs)
12 ounce
Chicken Cutlets
2 unit
Brioche Buns
(Contains: Wheat)
8 ounce
Coleslaw Mix
1.5 ounce
Buttermilk Ranch Dressing
(Contains: Eggs, Milk)
1 teaspoon
Sriracha
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 unit
Cooking Spray
1 teaspoon (tsp)
Cooking Oil
1.5 teaspoon (tsp)
Sugar
Nutrition Values
Utensils
Cooking Steps
-
Wash and dry produce.
-
Trim and thinly slice cucumber into rounds.
- In a shallow dish, combine panko, half the Cajun Spice Blend, a drizzle of oil, salt, and pepper. Set aside.
- Pat chicken* dry with paper towels; season with salt and pepper. TIP: If chicken is more than 1 inch thick, place between two pieces of plastic wrap and pound with a mallet or rolling pin until about ½ inch thick.
-
In a large bowl, combine sour cream, remaining Cajun Spice Blend, salt, and pepper. Add chicken to bowl; rub sour cream mixture all over chicken.
-
Working one piece at a time, press chicken into panko mixture until fully coated on both sides.
- Coat an air fryer basket with nonstick cooking spray; arrange coated chicken side by side in basket. (For 4 servings, work in batches if necessary.) Coat tops of chicken with nonstick cooking spray.
- Air-fry at 375 degrees for 6 minutes. Flip chicken and coat again with nonstick cooking spray; air-fry until cooked through and crispy, 6 minutes more.
-
Meanwhile, place cucumber in a small microwave-safe bowl. Add vinegar, 2 TBSP water, 1 tsp sugar, and a pinch of salt (4 TBSP water and 2 tsp sugar for 4 servings); stir to combine. Microwave until cucumber is dark green, 1-2 minutes. Refrigerate until ready to serve.
-
In a separate small bowl, combine honey and Sriracha. (TIP: If honey is hard to squeeze out, place packet in warm water for a few seconds to soften.) Add half the mayonnaise; stir until combined.
- Halve and toast buns.
-
In a medium bowl, combine coleslaw mix, dressing, remaining mayonnaise, ½ tsp sugar (1 tsp for 4 servings), salt, and pepper.
-
Spread cut sides of top buns with hot honey mayo. Fill buns with crispy chicken and pickles (draining first).
-
Divide sandwiches and slaw between plates and serve.
