Hot Cornflake Chicken Sandwich: How to Make this Air Fried Masterpiece

This air fried delight is a light version of a spicy, fried chicken sandwich. So, instead of battering the chicken and deep frying it, we are hitting the chicken with a coating, some hot sauce, and a cornflake crust for that crunch. We are not going to throw it into a vat of oil and instead, we will put in the airfryer. But don’t worry, this hot cornflake chicken sandwich is still amazingly delicious without all the guilt.

If you are looking for an easy sandwich to make in a few minutes for lunch, this might not be for you. However, if you are looking for a spicy, crunchy, delicious sandwich, you have come to the right place. This sandwich is a good base for a spicy chicken parmesan and even could be made gluten free by simply replacing the flour with a gluten free version. There are so many modifications you can make to suite your own taste, or make it like I did below and enjoy the original hot cornflake chicken sandwich.

Serves 4

Ingredients:

1/2 cup of flour

4 small chicken breasts, pounded thin

1 & 1/2 teaspoons of cayenne pepper

2 cups of cornflakes, ground up

1/2 cup of peri peri sauce or other mild pepper sauce

3 tablespoons of hot sauce. I used my garlic hot sauce and it was delectable.

1/2 cup of parmesan peppercorn dressing. Use my recipe if you want to keep this on the lighter side.

4 buns of your choice

4 slices of pepper jack cheese

1 avocado, mashed

Lettuce, tomato slices, sliced red onion, pickles, and pickled jalapeno to serve.

Instructions:

1. Start by pounding your chicken breasts thin for even cooking. They should be about 1/2 inch thick through the entire filet. Season with salt, pepper, and cayenne.
2. Next, set up your breading station. You will need 3 bowls, one with flour, one with the hot sauce and the peri peri sauce, and one with the cornflakes. Add some more salt, pepper, and cayenne to the flour bowl and give it a quick stir.
3. Preheat your air fryer (or oven) to 400F. Depending on your airfryer, spray the cooking surface with olive oil.
4. Dredge the chicken breast in the flour, then the hot sauce, and then the cornflakes. Place on the cooking surface and continue with the rest of the chicken breasts. Lightly spray olive oil over the top of the coating and cook for 20 minutes, turning halfway through.
5. Toast the buns and spread the parmesan peppercorn on one side of the bun and avocado on the other.
6. Once the chicken is done, melt a piece of pepper jack cheese over each breast.
7. Now construct the sandwich by placing the chicken on the prepared buns and topping with lettuce, tomato, red onions, pickles, and pickled jalapeno.