Air Fryer Fried Chicken Thigh Sandwiches
with Spiced Honey & Crisp Apple-Kale Salad
Cooking time
25 minutes
Servings
2/4
Calories
1100 /serving
Can you feel it coming in the air fryer tonight? With less oil and less mess than traditional frying techniques, this fried chicken achieves lift off in a best-ever buttermilk batter stepped up with smoky-sweet wood-fired barbecue spices. Light, crispy and crackling, it floats over a potato-scallion bun. Contrast it with a sharp salad of kale, apple and celery for unmissable crispness. A sweet drizzle of BBQ-spiced honey ensures these sandwiches hit the sweet spot—just in time for National Fried Chicken Sandwich Day (which as you know is November 9!).
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 1 Celery stalk
- 1 Apple
- 1 Bunch of lacinato kale
- 15ml White wine vinegar
- 40g All-purpose flour
- 14g Honey
- 60ml Buttermilk
- 2 Gourmet potato-scallion buns
- 8g Sweet Hickory BBQ spices (sugar, paprika, salt, onion, black pepper, garlic, cumin, parsley, cayenne pepper, coriander, thyme, oregano, rosemary, hickory flavour)
Contains: Barley, Milk, Sulphites, Wheat
You will need:
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Air fryer
Basting brush
Total Fat
54 g
Saturated Fat
13 g
Sodium
1010 mg
Total Carb
103 g
Sugars
26 g
Protein
55 g
Fibre
11 g
Preparation
Prepare the chicken
Preheat the air fryer to 350°F. Lightly oil the basket. Pat the chicken dry with paper towel; season with S&P. Place ⅔ of the buttermilk in a shallow bowl. In a second shallow bowl, combine the flour, ⅔ of the spices and S&P. Working one at a time, coat the chicken in the flour (pressing to adhere), then in the buttermilk (letting any excess drip off), then back in the flour (pressing to adhere).
Fry the chicken
Place the chicken* in the air fryer basket and lightly brush or spray with oil. Fry, flipping and lightly oiling halfway, 12 to 14 min., until cooked through. Transfer to a paper towel-lined plate; season with S&P. Keep warm.
Make the salad
Meanwhile, halve, core and thinly slice the apple. Thinly slice the celery crosswise. Remove the kale leaves from the stems; tear the leaves. In a large bowl, combine the vinegar, remaining buttermilk, 3 tbsp oil (double for 4 portions), all but a pinch of the remaining spices and S&P. Add the kale and massage, 1 to 2 min., until softened. Add the apple and celery; toss well.
Make the spiced honey
In a small bowl, combine the honey and remaining spices.
Fry the buns
Working in batches, add the buns, cut-sides up, to the air fryer basket and fry, 1 to 2 min., until warmed through and beginning to brown. Spread the cut-sides with 2 tbsp butter (double for 4 portions).
Plate your dish
Divide the bun bottoms between your plates. Top each bun bottom with the chicken, spiced honey, a spoonful of the salad and a bun top. Serve the remaining salad on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
