Air Fryer Spicy Creole Fried Chicken Sandwich

For the Creole Panko Crust:

• 1 cup panko breadcrumbs
• 2 tablespoons avocado oil
• 1 teaspoon Creole seasoning
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder

For the Chicken:

• 2 (8-ounce) boneless, skinless chicken breasts, trimmed
• 1 large egg
• 2 tablespoons hot sauce
• 1 tablespoon all-purpose flour
• 1 teaspoon Creole seasoning
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika
• ¼ teaspoon cayenne pepper
• Kosher salt, to taste
• Black pepper, to taste
• Avocado oil spray

For the Creole Garlic Aioli:

• ¼ cup mayonnaise
• 1 tablespoon hot sauce
• 2 cloves garlic, finely grated
• 1 teaspoon Creole seasoning
• 1 teaspoon fresh lemon juice
• ½ teaspoon smoked paprika

For Assembly:

• 4 brioche buns, split and toasted
• 2 cups shredded iceberg lettuce
• ½ cup dill pickle slices

Instructions

1. Toast the Panko In a microwave-safe bowl, toss the panko breadcrumbs with the avocado oil, Creole seasoning, smoked paprika, and garlic powder until all the crumbs are evenly coated with oil and spices. Microwave on high, stirring every 30 seconds, for 1 to 3 minutes total until the panko is light golden brown and fragrant. Keep a close eye on it since microwaves vary in power. Transfer the toasted panko to a shallow dish and set aside to cool completely.
2. Prepare the Egg Mixture In a second shallow dish, whisk together the egg, hot sauce, flour, Creole seasoning, garlic powder, smoked paprika, cayenne pepper, a generous pinch of salt, and black pepper until completely smooth and combined. The flour helps the coating stick better to the chicken.
3. Prep the Chicken Place the chicken breasts on a cutting board. Cover with plastic wrap and use a meat mallet or the bottom of a heavy pan to pound them to an even thickness, about ½ to ¾ inch thick throughout. This ensures they cook evenly and quickly. Cut each breast in half crosswise so you have 4 pieces total. Pat them completely dry with paper towels (moisture is the enemy of crispy coating!). Season both sides of each piece generously with salt, pepper, and a light pinch of Creole seasoning.
4. Bread the Chicken Working with one piece of chicken at a time, dip it into the egg mixture, turning to coat completely and letting any excess drip off. Transfer to the dish with the toasted panko and press firmly on both sides and all edges, really pressing the crumbs in so they adhere well. Make sure every surface is coated. Repeat with the remaining chicken pieces.
5. Air Fry Lightly spray the basket of your air fryer with avocado oil spray to prevent sticking. Arrange the breaded chicken pieces in a single layer in the basket, making sure they're not touching or overlapping. Depending on the size of your air fryer, you may need to cook in two batches. Air fry at 400°F for 12 to 16 minutes, flipping the chicken pieces over carefully with tongs at the 6-8 minute mark (halfway through). The chicken is done when it's golden brown, crispy, and registers 165°F on an instant-read thermometer when inserted into the thickest part.
6. Make the Creole Garlic Aioli While the chicken is cooking, make your aioli. In a small bowl, mix together the mayonnaise, hot sauce, finely grated garlic, Creole seasoning, fresh lemon juice, and smoked paprika. Stir until completely smooth and creamy. Taste and adjust the seasoning with more hot sauce, lemon juice, or Creole seasoning if you want. Set aside.
7. Toast the Buns Split the brioche buns and toast them lightly in a toaster, toaster oven, or in a dry skillet until just golden. You want them warm and slightly crispy but still soft.
8. Assemble the Sandwiches Spread the Creole garlic aioli generously on both the top and bottom of each toasted brioche bun. On the bottom bun, place one piece of hot crispy chicken. Top with a generous handful of shredded iceberg lettuce and several dill pickle slices. Place the top bun on and press down gently. Serve immediately while the chicken is hot and crispy!