This is pure chicken-shop behaviour. Crispy chicken strips. Soft floury baps. Shredded lettuce. Thick garlic mayo. A few pickles if you're feeling grown up. That's it. No complicated sauces. No fancy toppings. Just everything a proper takeaway chicken sandwich should be. Simple food done properly.
You’ll Need
500g chicken breast, sliced into thick strips
80g plain flour, 40g cornflour
2 eggs, beaten, 100g panko breadcrumbs
1 tsp garlic powder, 1 tsp smoked paprika
1 tsp salt, ½ tsp black pepper
Oil spray
4 soft bread rolls or floury baps
Garlic Mayo
5 tbsp mayonnaise
2 cloves garlic, finely grated, 1 tsp lemon juice
Pinch of black pepper
To Finish
Handful shredded iceberg lettuce
Sliced pickles
Optional but Dangerous
Cheese slices
Jalapeños
Hot sauce
Crispy onions
Method
Preheat your air fryer to 200°C.
Mix together the flour, cornflour, garlic powder, smoked paprika, salt, and black pepper.
Dip the chicken strips into the beaten egg.
Coat lightly in the flour mixture.
Dip back into the egg.
Finish in the panko breadcrumbs, pressing firmly so the coating sticks properly.
Lightly spray the basket with oil.
Place the chicken strips into the basket in a single layer and spray the tops lightly with oil.
Air fry at 200°C for 12–14 minutes, shaking halfway, until deeply golden and crispy.
Meanwhile mix together the garlic mayo ingredients until smooth.
Warm the bread rolls in the air fryer for 1 minute.
Spread garlic mayo generously onto both halves of each bap.
Add shredded lettuce.
Pile in the crispy chicken strips.
Top with pickles and any extras you're using.
Close the lid and serve immediately while everything is still hot and crunchy.