Crispy Bourbon Chicken Sandwich
Crispy Bourbon Chicken Sandwich
Ingredients
For the Air-Fried Chicken
- 4 chicken thighs, boneless, skinless, about 3 ounces each
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups corn flakes, crushed
- as needed cooking oil spray, 0 calorie
For the Bourbon Sauce
- 2 tablespoons light butter
- 1/2 cup light soy sauce
- 1 tablespoon brown sugar blend
- 1 cup hoisin sauce
- 1/2 cup bourbon or whiskey
- 1/2 teaspoon crushed red pepper, or to taste
- 1 tablespoon minced garlic
- as needed warm water
For the Cucumber Salad
- 1 cucumber, sliced
- 2 cups green cabbage, shredded
- 2 tablespoons lime juice
- 1 tablespoon honey
- 1 tablespoon white balsamic vinegar
- 1 tablespoon avocado oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Assembly
- 1/2 cup light sour cream
- 4 ciabatta rolls, split horizontally
Instructions
- 1
Prepare the chicken dredging stations: Place flour in a shallow dish, beaten eggs in a second shallow dish, and crushed corn flakes in a third shallow dish. Dredge each chicken thigh first in flour, shaking off excess, then dip in egg, allowing excess to drip off, and finally coat thoroughly in crushed corn flakes, pressing gently to adhere.
⏱️ 10 min
- 2
Lightly spray each dredged chicken thigh with 0 calorie cooking oil spray. Place the chicken in the air fryer basket in a single layer, ensuring not to overcrowd. You may need to cook in batches.
⏱️ 2 min
- 3
Air fry the chicken at 385°F for 16 minutes, flipping halfway through. Continue cooking until the internal temperature of the chicken reaches 165°F when measured with a meat thermometer.
⏱️ 16 min•🌡️ 385
- 4
While the chicken cooks, prepare the bourbon sauce. In a medium saucepan over medium heat, melt the light butter. Add the light soy sauce, brown sugar blend, hoisin sauce, and bourbon or whiskey. Bring to a simmer and cook for 5-7 minutes, stirring occasionally, to cook out the alcohol and allow the sauce to thicken slightly.
⏱️ 7 min
- 5
Stir in the crushed red pepper and minced garlic into the bourbon sauce. If the sauce is too thick, add warm water, 1 tablespoon at a time, until the desired consistency is reached. Keep warm.
⏱️ 3 min
- 6
Prepare the cucumber salad. In a medium bowl, combine the sliced cucumber and shredded cabbage. Add the lime juice, honey, white balsamic vinegar, avocado oil, salt, and black pepper. Mix well to combine.
⏱️ 5 min
- 7
Assemble the sandwiches. Slice the ciabatta rolls horizontally. Spread a generous amount of light sour cream on both halves of each ciabatta roll.
⏱️ 2 min
- 8
Place an air-fried chicken thigh on the bottom half of each ciabatta roll. Spoon a generous amount of the bourbon sauce over the chicken. Top with a portion of the cucumber salad and place the top half of the ciabatta roll to complete the sandwich. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Bourbon Chicken Sandwich
For the Air-Fried Chicken
- 4 chicken thighs, boneless, skinless, about 3 ounces each
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups corn flakes, crushed
- as needed cooking oil spray, 0 calorie
For the Bourbon Sauce
- 2 tablespoons light butter
- 1/2 cup light soy sauce
- 1 tablespoon brown sugar blend
- 1 cup hoisin sauce
- 1/2 cup bourbon or whiskey
- 1/2 teaspoon crushed red pepper, or to taste
- 1 tablespoon minced garlic
- as needed warm water
For the Cucumber Salad
- 1 cucumber, sliced
- 2 cups green cabbage, shredded
- 2 tablespoons lime juice
- 1 tablespoon honey
- 1 tablespoon white balsamic vinegar
- 1 tablespoon avocado oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Assembly
- 1/2 cup light sour cream
- 4 ciabatta rolls, split horizontally
Instructions
- 1
Prepare the chicken dredging stations: Place flour in a shallow dish, beaten eggs in a second shallow dish, and crushed corn flakes in a third shallow dish. Dredge each chicken thigh first in flour, shaking off excess, then dip in egg, allowing excess to drip off, and finally coat thoroughly in crushed corn flakes, pressing gently to adhere.
⏱️ 10 min - 2
Lightly spray each dredged chicken thigh with 0 calorie cooking oil spray. Place the chicken in the air fryer basket in a single layer, ensuring not to overcrowd. You may need to cook in batches.
⏱️ 2 min - 3
Air fry the chicken at 385°F for 16 minutes, flipping halfway through. Continue cooking until the internal temperature of the chicken reaches 165°F when measured with a meat thermometer.
⏱️ 16 min•🌡️ 385 - 4
While the chicken cooks, prepare the bourbon sauce. In a medium saucepan over medium heat, melt the light butter. Add the light soy sauce, brown sugar blend, hoisin sauce, and bourbon or whiskey. Bring to a simmer and cook for 5-7 minutes, stirring occasionally, to cook out the alcohol and allow the sauce to thicken slightly.
⏱️ 7 min - 5
Stir in the crushed red pepper and minced garlic into the bourbon sauce. If the sauce is too thick, add warm water, 1 tablespoon at a time, until the desired consistency is reached. Keep warm.
⏱️ 3 min - 6
Prepare the cucumber salad. In a medium bowl, combine the sliced cucumber and shredded cabbage. Add the lime juice, honey, white balsamic vinegar, avocado oil, salt, and black pepper. Mix well to combine.
⏱️ 5 min - 7
Assemble the sandwiches. Slice the ciabatta rolls horizontally. Spread a generous amount of light sour cream on both halves of each ciabatta roll.
⏱️ 2 min - 8
Place an air-fried chicken thigh on the bottom half of each ciabatta roll. Spoon a generous amount of the bourbon sauce over the chicken. Top with a portion of the cucumber salad and place the top half of the ciabatta roll to complete the sandwich. Serve immediately.
⏱️ 5 min