Equipment
Ingredients
Zesty Lean Brine
- 4 pieces boneless skinless chicken breasts, trimmed
- 120 ml low-fat buttermilk
- 30 ml Louisiana-style hot sauce
- 5 g salt
The Smart Crunch Dredge
- 120 g Spicy Kettle-Style Potato Chips, finely crushed
- 60 g Panko breadcrumbs
- 60 g all-purpose flour
- 10 g cayenne pepper
- 10 g smoked paprika
- 5 g garlic powder
Assembly & Sides
- 15 ml Avocado oil spray
- 4 pieces Whole wheat or artisan sandwich buns
- 45 ml Light mayonnaise, mixed with hot sauce
- 20 g pickled jalapeño slices
Nutrition (per serving)
Method
Place chicken breasts in a gallon bag and pound to an even 1.5cm thickness with a meat mallet. This ensures fast, even cooking in the air fryer.
Whisk the low-fat buttermilk, salt, and hot sauce. Submerge chicken and marinate for 20 minutes to tenderize without adding excessive fat.
Crush the kettle chips in a bag. Combine crushed chips, panko, flour, and spices in a shallow bowl. The panko helps maintain crunch while reducing the total amount of oil-heavy chips needed.
Preheat the air fryer to 190°C (375°F). Remove chicken from brine, dredge in the chip-panko mixture, pressing firmly. Lightly spray both sides of the chicken with avocado oil. Air fry for 12-15 minutes, flipping halfway through, until golden and the internal temperature reaches 74°C (165°F).
Toast the buns. Spread a thin layer of the light spicy mayo on the bottom bun, add the chicken, and top with pickled jalapeños.
Chef's Notes
- By substituting panko for a portion of the kettle chips and using an air fryer, we cut hundreds of calories from fat while keeping the signature crunch.
- Switching from brioche to a whole wheat bun saves about 100 calories per sandwich.
Storage
Refrigerator: 3 days — Keep in an airtight container; recrisp in the air fryer.
Freezer: 1 month — Freeze cooked chicken cutlets only.
Reheating: Reheat in air fryer at 350°F for 4-5 minutes.
