YOUR SOLIN GENERATED RECIPE
Crispy Air-Fried Chicken Sandwich with Herb Mayo
Savor the crunch of a perfectly air-fried chicken breast coated in a light panko crust, nestled in a whole wheat bun with fresh lettuce and tomato, and enhanced by a fragrant herb-infused mayo. This sandwich combines textures and flavors harmoniously—crisp and juicy with a delightful creamy kick.
INGREDIENTS
4 oz Chicken Breast
1 Whole Wheat Bun
1/4 cup Panko Breadcrumbs
1 tbsp Light Herb Mayo
2 leaves Lettuce
2 slices Tomato
Olive Oil Spray
PREPARATION
Preheat your air fryer to 400°F.
Pat the chicken breast dry and season lightly with salt and pepper if desired.
Dredge the chicken in the panko breadcrumbs, pressing lightly to ensure the coating adheres.
Lightly spray the coated chicken with olive oil spray on both sides.
Place the chicken in the air fryer basket and cook for 10-12 minutes, flipping halfway, until the chicken reaches an internal temperature of 165°F and the coating is crisp.
While the chicken cooks, prepare the herb mayo by mixing the light mayo with finely chopped fresh herbs like parsley and basil.
Toast your whole wheat bun lightly in a pan or toaster if desired.
Assemble the sandwich by spreading herb mayo on both halves of the bun, adding fresh lettuce and tomato slices, and placing the crispy chicken breast on the bottom half.
Top with the other half of the bun and serve immediately.