Air Fryer Crispy Chicken Sandwich (Whole30, Paleo)

Course Main Dish

Keyword air fryer, air fryer chicken, air fryer cripsy chicken, chicken sandwich, paleo, whole30

Prep Time 15 minutes

Cook Time 18 minutes

Servings 4 people

Ingredients

4 boneless chicken thighs or chicken breast
1 tsp kosher salt plus more for flour
1 tsp garlic powder
½ tsp black pepper plus more for flour
¼ cup arrowroot flour
2 large egg
½ cup cassava flour or any flour
avocado oil
8 large tostones
basic mayo
shredded iceberg lettuce
sliced tomatoes

Instructions

Pat the chicken thighs dry, season with kosher salt, garlic powder, and black pepper. Make sure to get under the skin.
Lightly coat each side of the chicken with the arrowroot flour. Set aside.
In a shallow bowl, beat the eggs.
In another shallow bowl, add the cassava flour and season with a pinch or two kosher salt and black pepper. Mix until well combined.
Dredge the chicken in the eggs and then the cassava flour. Make sure to shake off excess flour. Repeat until all the chicken thighs are coated.
Add the chicken thighs to the air fryer skin side up and lightly brush or spray the chicken thighs with avocado oil.
Set the air fryer to 360° and cook for 18 minutes.
Assemble the sandwich using the sandwich sized tostones, basic mayo, shredded iceberg lettuce, and tomato slices.

Recipe Notes

If you don't have air fryer, you can shallow pan fry the chicken. Preheat a skillet over medium-high heat with about 2-3 tbsp of cooking fat. Once heated, place the chicken skin side down and cook for 6-7 minutes. Flip and cook for an additional 5-6 minutes or until chicken is cooked through.