How kickin’ is your chicken? Spicy buttermilk batter meets a hot sauce glaze to bring double the heat to this picnic favorite. Perfectly crispy and golden chicken thighs are air-fried to perfection, then coated in a flavorful hot sauce glaze. Served with fresh lettuce, pickles, and a soft bun, this sandwich delivers just the right balance of heat and crunch.
Ingredients
- 1 (5 oz) box Louisiana Fish Fry Products Air Fryer Chicken Seasoned Coating Mix
- 4 boneless, skinless chicken thighs
- 1 cup buttermilk
- 2 eggs
- 1/2 cup plus 1 Tbsp. hot wing sauce, divided
- cooking spray
- 1 Tbsp. brown sugar
- 1 tsp. black pepper
- 1/2 tsp. garlic powder
For sandwich
- 4 soft hamburger buns
- shredded iceberg lettuce
- dill pickle slices
Directions
- Preheat the air fryer to 400°F and spray the air fryer basket with cooking spray. Pat chicken thighs dry with paper towels. In a shallow dish, whisk together buttermilk, eggs, and 1 tablespoon of hot sauce. In another shallow dish, pour Air Fryer Chicken Seasoned Coating Mix.
- Dip each chicken thigh into the egg mixture, then press firmly into the Seasoned Coating Mix until completely coated. Shake off any excess and place the chicken in the air fryer basket in a single layer. Work in batches if needed.
- Lightly spray the chicken with cooking spray and air fry at 400°F for 14-16 minutes, flipping halfway through. The chicken should be golden brown, crispy, and reach an internal temperature of 165°F.
- While the chicken cooks, prepare the hot sauce mixture. In a small saucepan over low heat, combine the remaining hot sauce, brown sugar, black pepper, and garlic powder. Whisk until the sugar dissolves and the mixture is heated through.
- Remove the chicken from the air fryer and coat it with the hot sauce mixture. Assemble sandwiches by layering iceberg lettuce on the bottom bun, topping with fried chicken, and adding 2-3 pickle slices. Finish with the top bun and enjoy!