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A healthier take on the classic fried chicken sandwich featuring crispy, craggy breading without deep frying, using a milk-infused flour mix and thick egg wash for better coating. Perfectly cooked in an air fryer, oven, or skillet, topped with creamy mayo, dill pickles, and served on toasted buns.

Ingredients

Scale
  • 4 small boneless, skinless chicken breasts (or 2 large ones cut in half)
  • 1/3 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 1/2 tsp garlic powder
  • 1 1/2 tsp onion powder
  • 1 1/2 tsp paprika
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp cayenne pepper (optional for spicy version)
  • 3 1/2 tbsp almond milk (divided) or skim milk
  • 1 large egg
  • Oil cooking spray
  • 4 tbsp light mayonnaise
  • 1–2 tbsp hot sauce (adjust to preference)
  • 4 hamburger buns
  • Dill pickle slices

Instructions

  1. Pound chicken breasts to even thickness and pat dry with paper towels; set aside.
  2. Mix flour, cornstarch, garlic powder, onion powder, paprika, kosher salt, black pepper, and optional cayenne pepper in a shallow dish.
  3. Whisk egg with 2 tablespoons almond or skim milk, then whisk about 1 tablespoon of the seasoned flour into the egg mixture to thicken it.
  4. Lightly dredge each chicken piece in the seasoned flour and set aside.
  5. Pour remaining 1 1/2 tablespoons milk into the remaining flour mixture and mix until small clumps form.
  6. Dip flour-coated chicken into the thickened egg wash, letting excess drip off.
  7. Press each chicken piece into the clumpy flour mixture to coat well; shake off loose flour.
  8. Let coated chicken rest about 5 minutes to set crust.
  9. Spritz both sides lightly with cooking oil spray.
  10. Cooking methods:
  11. — Air Fryer: Preheat to 400°F, cook chicken 18–24 minutes, flipping if needed, until internal temp is 165°F.
  12. — Oven: Preheat to 400°F, place chicken on greased baking sheet, bake 20 minutes, flip, bake another 15–20 minutes until done and crispy.
  13. — Skillet: Heat 2 tsp oil over medium, cook chicken 7–10 minutes per side, adjusting heat to brown crust without burning until 165°F internal temp.
  14. Rest cooked chicken 5–10 minutes to lock in juices and crisp crust.
  15. Mix light mayonnaise with hot sauce to create mayo spread.
  16. Toast hamburger buns lightly.
  17. Spread mayo mixture on bottom bun halves, top with dill pickle slices.
  18. Place rested chicken on pickles, add additional hot sauce if desired, and cover with bun tops.

Notes

Patting chicken dry and pounding to even thickness ensures better crispness and even cooking., Adding milk to seasoned flour creates clumps that mimic battered fried texture without deep frying., Thickened egg wash helps coating adhere better, improving crunchiness with less mess., Cooking methods include air fryer, oven, or skillet for versatility and to suit kitchen equipment., To maintain crispiness when reheating, use air fryer at 350°F for 3–6 minutes or oven at 375°F for 8–12 minutes on wire rack., Store leftover chicken in airtight container for 3–4 days; keep buns, mayo, and pickles separate to avoid sogginess., Freezing chicken pieces individually before bagging preserves texture; thaw overnight in fridge and re-crisp before eating., Flavor variations include spicy Nashville style, Korean-inspired with gochujang mayo and kimchi, and chicken parmesan with marinara and mozzarella.

Nutrition

Find it online: https://lanamixingbowl.com/fried-chicken-sandwich-lite-cravings/