Crispy Chicken Sandwich

• 150 g raw Chicken breast (5.3 oz raw)
• 0.8 g Salt (⅛ tsp)
• 8 g All-purpose flour (1 tbsp)
• 30 g (1 egg white) Egg white (1 large egg white)
• 25 g Cornflakes (0.9 oz)
• 1 g Paprika (½ tsp)
• 0.5 g Garlic powder (⅛ tsp)
• 3 g Vegetable oil spray (⅔ tsp)
• 60 g (1 bun) Burger bun
• 12 g Light mayonnaise (¾ tbsp)
• 25 g drained Dill pickle chips (0.9 oz drained)
• 20 g raw Iceberg lettuce (0.7 oz raw)

You'll need: Air fryer (or oven and baking sheet), Plastic wrap, Rolling pin or small pan, Zip-top bag, 3 shallow bowls.

Method

1. Flatten and bread the chicken

   Heat the air fryer to 200°C (400°F). Cover the chicken with plastic wrap and pound it to an even 1.5 cm (½ inch), roughly the size of the bun. Season with half the salt. Crush the cornflakes in the zip-top bag and mix in the paprika, garlic powder and the rest of the salt. Coat the chicken in flour, then beaten egg white, then press it into the cornflakes.

   Make the chicken a bit wider than the bun. It shrinks as it cooks.

2. Air-fry

   Spray the chicken with the oil and air-fry for 10–12 minutes, flipping halfway, until deep golden and crunchy and 74°C (165°F) in the middle. No air fryer? Heat the oven to 220°C (425°F) at the start and bake on a lined baking sheet instead, turning halfway; each batch takes about 5 minutes longer.

   Check the thickest edge with a thermometer. Thin pounded chicken goes from juicy to dry fast.

3. Build it

   Toast the bun and spread the mayonnaise on both halves. Lay the hot chicken on the bottom, top with the pickle chips and shredded iceberg and close it.

   Pickles straight on the hot chicken. Their sharpness cuts through the crunch.

Swaps

• Light mayonnaise → Greek yogurt mixed with a little hot sauceA spicy, lighter sauce with more protein.
• Burger bun → Brioche bunSofter and richer, about 50 kcal more. Brioche contains milk and egg.