Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz each), pounded to ½-inch thickness
  • 1 ½ cups buttermilk
  • 1 tablespoon hot sauce
  • 1 teaspoon Kosher Salt (for marinade)
  • 1 cup All-Purpose Flour
  • ½ cup Cornstarch
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Garlic Powder
  • ½ teaspoon Onion Powder
  • ½ teaspoon freshly ground Black Pepper
  • Cooking Spray or Oil Mister (neutral oil)
  • 3 cups Shredded Cabbage Mix
  • ¼ cup Mayonnaise
  • 1 tablespoon Apple Cider Vinegar
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon Granulated Sugar
  • 4 Brioche Buns
  • 2 tablespoons softened Butter

Instructions:

  1. Tenderise: Place chicken breasts between plastic wrap and pound them evenly to about ½-inch thickness.
  2. Marinate: In a bowl, combine buttermilk, hot sauce, and 1 tsp salt. Submerge the flattened chicken; cover and refrigerate for at least 2 hours.
  3. Mix Dry Dredge: In a second bowl, whisk together flour, cornstarch, paprika, garlic powder, onion powder, and pepper.
  4. Prepare Slaw: In a third bowl, whisk together slaw ingredients (mayo, vinegar, Dijon, sugar). Fold in shredded cabbage and chill.
  5. Preheat: Preheat your air fryer to 380°F (195°C).
  6. Dredge Chicken: Remove chicken pieces one by one from the marinade, letting excess drip off. Thoroughly press chicken into the dry mixture, ensuring a thick, shaggy coating. Set coated chicken on a clean rack.
  7. Lightly Oil: Lightly spray both sides of the coated chicken with cooking spray or mist with oil.
  8. Air Fry: Place chicken in the air fryer basket in a single layer (cook in batches if necessary). Air fry for 12 minutes, flipping halfway through. Spray the tops again lightly with oil after flipping.
  9. Cook Fully: Continue cooking until internal temperature reaches 165°F (74°C), typically 3-6 more minutes (total time 15-18 mins).
  10. Rest & Toast: Remove chicken and let rest for 5 minutes. Spread softened butter on the cut sides of the brioche buns and toast them cut-side down in the air fryer for 1-2 minutes until golden brown.
  11. Build: Assemble the sandwich: Bottom bun, generous portion of cold slaw, crispy chicken filet, top bun. Serve immediately.