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Crispy Chicken Sandwich
Air-fryer fried-chicken crunch, pickle-brined and ranch-dressed — 51 g of protein per sandwich.
546Calories
48.8gProtein
48.2gNet carbs
8.8gFiber
14gFat
Ingredients
Tap an ingredient to check it off. Gram weights follow the serving scaler.
2 chicken breasts (300 g), pounded to even ¾" thickness
300 g
¼ cup pickle brine (from the jar) + pickle slices to serve
40 g
1 Tbsp (15 g) hot sauce
15 g
¼ cup (60 g) liquid egg whites
60 g
⅔ cup (40 g) gluten-free panko
40 g
2 Tbsp (15 g) cornstarch
15 g
1 tsp smoked paprika + ½ tsp garlic powder + ½ tsp onion powder + ¼ tsp cayenne + ½ tsp salt
6 g
66.8 g
shredded lettuce (40 g)
40 g
oil spray
5 g
Method
- Brine the chicken in the pickle juice and hot sauce for 30 minutes (or up to overnight).
- Set up two dishes: egg whites in one; panko + cornstarch + spices in the other.
- Pat the chicken half-dry, dip through egg whites, then press HARD into the crumbs — pressing is what makes crust that stays on.
- Mist both sides generously and air-fry at 400°F for 12–14 minutes, flipping once, until deep golden and 165°F inside. (Oven: 450°F on a rack, ~18 minutes.)
- Build on toasted bread: ranch, shredded lettuce, chicken, pickles, more ranch, lid. Eat immediately while the crust crackles.
Nutrition facts
Per serving.
Calories546
Total fat14 g
Total carbohydrate58.4 g
Dietary fiber8.8 g
Allulose1.4 g
Net carbs48.2 g
Protein48.8 g
Net carbs equal total carbohydrate minus fiber and allulose. Values use USDA ingredient data or standard label values and can vary by brand, preparation and portioning. The serving scaler changes ingredient weights, not the per serving nutrition shown here.
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