Air-Fryer Nashville Hot Chicken Sandwich

Per serving  1040 kcal · 57g protein · 135g carbs · 40g fat

Ingredients

• 4 boneless, skinless chicken thighs
• 1 tsp salt, plus ½ tsp for the slaw
• ½ tsp black pepper
• 2 tbsp (30ml) buttermilk
• 2 tbsp (30ml) hot sauce, split
• ½ tsp cayenne pepper
• 80g all-purpose flour
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• Cooking spray
• 200g green cabbage, thinly sliced
• 100g red cabbage, thinly sliced
• 3 tbsp (45ml) apple cider vinegar
• 3 tbsp (45ml) honey, split
• 1 tbsp (15g) Dijon mustard
• 2 brioche buns
• 1 tbsp (15g) butter

Steps

1. Pat 4 boneless, skinless chicken thighs dry with paper towels. Season both sides with 1 tsp salt and ½ tsp black pepper, and let them sit at room temperature for 15 minutes.
2. Whisk together 2 tbsp (30ml) buttermilk, 1 tbsp (15ml) hot sauce, and ½ tsp cayenne pepper in a shallow bowl. Coat each thigh thoroughly in the mixture.
3. In another shallow bowl, combine 80g all-purpose flour, 1 tsp smoked paprika, ½ tsp garlic powder, and ½ tsp onion powder. Dredge each thigh in the flour, pressing it on, and shake off the excess.
4. Lightly spray the air-fryer basket. Arrange the 4 thighs in a single layer without crowding and air-fry at 390°F (200°C) for 14–16 minutes, flipping once halfway, until they read 165°F (74°C) at the thickest part on an instant-read thermometer.
5. While the chicken cooks, make the slaw. Toss the 200g green cabbage and 100g red cabbage with 3 tbsp (45ml) apple cider vinegar, 1 tbsp (15ml) honey, 1 tbsp (15g) Dijon mustard, and ½ tsp salt. Let it sit 5 minutes, tossing once, until crisp and lightly pickled.
6. Make the hot-honey glaze: whisk 2 tbsp (30ml) honey with the remaining 1 tbsp (15ml) hot sauce. As soon as the chicken comes out, brush both sides of each thigh with the glaze.
7. Toast the brioche buns and spread each lightly with butter. Layer a glazed thigh on each bun, pile on a generous handful of slaw, and serve right away.