Crispy chicken sandwich BLTs marinated in a pickle brine and buttermilk brine and tossed with a crispy breading. Cooked until tender and crunchy in an air fryer. Sandwich between two toasted buttery slices of thick cut bread and dressed as a classic BLT with thinly sliced tomatoes, shredded lettuce, crispy bacon, onions and pickles.
The healthy alternative to deep fried/ frying in oil and much faster than baking with almost identical results. Grease free fried chicken with a crunchy exterior and a thick juicy centre. Once you’ve made your first batch and have that first bite you won’t go back. The only noticeable comparison with deep fried/ takeout chicken sandwiches is that it doesn’t have those thick pockets of air and deep crunch. It’s a thin layer of crunch followed by the juicy chicken. Seriously who cares.. the sandwich doesn’t need that. SOOOO GOOOD we can assure you this might become a new normal for you.
A combination of buttermilk paired with pickle juice, lemon zest and salt are all that’s needed. Submerge the chicken fully and let sit refrigerated for minimum 1 hour and overnight if you’ve got the time. This combination helps to keep the breasts juicy by locking in moisture and will allow the breading to coat nicely to the chicken without using any egg mixture. Of course it does add a small hint of pickle juice taste to the chicken.
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