Ingredients: Makes 4 sandwiches
- 4 chicken breasts, cut into strips
- 300ml buttermilk
- 1 tsp garlic powder
- 1 tsp cayenne powder
- ½ tsp salt
- ¼ tsp ground black pepper
- 80g breadcrumbs
- 2 tbsp plain flour
- ½ tsp paprika
For the buffalo sauce
- 40g butter
- 150g Franks red hot sauce
To assemble
- 4 tbsp mayo
- 4 brioche buns, toasted
- Iceberg lettuce, shredded
- Red onion, thinly sliced
Method
1 In a large mixing bowl add the chicken strips, buttermilk, half the garlic powder, half the cayenne powder and a pinch of salt and pepper. Mix well to coat the chicken and set aside in the fridge to marinate for 1-2 hours, or overnight if time allows.
2 To a large plate, add the breadcrumbs, flour, remaining spices, and a pinch of salt and black pepper and mix well. Remove the chicken strips from the marinade, shaking off any excess and add to the breadcrumb mixture, a few pieces at a time. Toss the chicken and coat well in the breadcrumbs and set aside on a clean plate. Repeat with the remaining chicken pieces.
3 To cook, add the chicken in an even layer to the basket of the air fryer, brush the chicken with a little olive oil or cooking spray. Cook at 180°C for 25 minutes, turning halfway through cooking, until crispy and cooked through.
4 While the chicken is cooking, make the buffalo sauce by simply melting the butter and mixing with the hot sauce.
5 To assemble the sandwiches, toss the chicken tenders and buffalo sauce together in a bowl, coating well. Add half a tablespoon of mayo to the base and lid of each brioche bun. Add lettuce to each base bun, top with 2-3 tenders and a little red onion, top with the remaining buns and enjoy.
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