I absolutely swoon over cornflake chicken. It’s crispy yet juicy and stuffing it into a sandwich is my love language. Let’s do this, friends! Go grab your apron.
Ya’ll know how much I love fusion flavors. Gimme a little bit of this, a little of that… and let’s mash it all together into one marvelous meal. I’ve made cornflake chicken thighs in the past by using my oven (–> Green Goddess Grain Bowls with Crispy Chicken), but today I wanted to play around with my air fryer. Oh my, they turned out soo good. By adding the cucumber salad, this meal turned savory yet bright, and simply over-the-top-delicious. Do you drool when thinking about sandwiches too? Be sure to check out this Meatball and Italian Sub mashup, my Classic Reuben Sandwich (snuggled in a cheese blanket!), and these Alabama White Sauce Pulled Chicken Sammies.
WATCH ME MAKE THIS ON THE GRAM!
INGREDIENTS FOR THIS HANDHELD DELIGHT:
Using cornflakes to bread your chicken is a total game changer. It’s slightly sweet, salty, and if you press it on really good during the 3-part dunking process… they stick so well!
SIMPLE CUCUMBER SALAD:
- Cucumber
- Carrot
- Green Onions
- Jalapeño
- White Wine Vinegar
- Agave Nectar
- Salt + Freshly Cracked Pepper
- Cilantro
- Fresh Dill
- White Sesame Seeds
AIR FRYER CRISPY CHICKEN SANDWICH:
- Springer Mountain Farms Boneless Skinless Chicken Breasts
- AP Flour
- Eggs
- Cornflakes
- Olive Oil Cooking Spray
- French Baguette (I got “Everything” Baguette but regular works too)
MAPLE-MISO MAYO MUSTARD SAUCE:
- Garlic
- White Miso Paste
- Mayonnaise
- Stone Ground Dijon Mustard
- Maple Syrup
- Apple Cider Vinegar
- Avocado Oil
PRO TIPS & VARIATIONS:
CHICKEN: While I used chicken breasts for this recipe, you could certainly swap those out for chicken thighs or tenders . The thighs will take longer to cook than the breasts or tenders, so just be aware of that fact when you’re planning out your time. Oh, and since I sliced mine in half horizontally to create thinner filets, if you keep your chicken breast whole it will take a little longer in the air fryer. The golden rule is to always make sure chicken is at least 165F before consuming.
CUCUMBER SALAD: I always make different variations of this, depending on my mood. Some things I often include or swap in include radishes, red onion, toasted sesame oil, sliced bell peppers, different fresh herbs, Gochugaru (Korean Chili Flakes), and white sugar or maple syrup instead of agave nectar. The options here are infinite though, so if you usually add something else let me know in the comments so I can give it a try!
MAPLE-MISO MAYO MUSTARD MAYO: I use this more than just on sandwiches. You can use it as a dip with fries, pour over your favorite salad as a dressing, or use as a condiment with grilled meats.
WANT TO SERVE THIS WITH A SIDE? Try my Air Fryer Potato Wedges, this Vietnamese Cold Noodle Salad, or even my Refreshing Peanut Butter Creamy Cucumber Salad.
MORE RECIPES YOU’LL LOVE:
Gochujang Chicken Thighs over Crispy Sushi Rice
Baby Romaine Crunch Bowl with Creamy Sesame Dressing
Grilled Sesame Ginger Chicken with Scallions
Super Refreshing Vietnamese Spring Rolls
Crispy Quinoa Salad with Cucumber, Avocado, and Edamame
Satay Peanut Butter Chicken Skewers
Our Favorite Korean Chicken Recipe
VIEW ALL RECIPES BY CLICKING HERE!
- 1 Cucumber, sliced thin
- 1 Carrot, peeled & cut into matchsticks
- 3 Green Onions, sliced thin
- ½ Jalapeño, sliced thin
- 3 tbsp. White Wine Vinegar
- 2 tsp. Agave Nectar
- ½ tsp. Salt
- ½ tsp. Freshly Cracked Pepper
- 1 tbsp. Chopped Fresh Cilantro
- 2 tsp. Chopped Fresh Dill
- 2 tsp. White Sesame Seeds
- 2 Boneless, Skinless Chicken Breasts
- 1 cup AP Flour
- 2 Eggs, whisked
- 1.5 cups Cornflakes, crushed
- Olive Oil Cooking Spray
- French Baguette, cut in 4th's and then each halved
- 1 Garlic Clove, minced
- 4 tbsp. White Miso Paste
- 2 tbsp. Mayonnaise
- 1 tbsp. Stone Ground Dijon Mustard
- 1 tbsp. Maple Syrup
- ¼ cup Apple Cider Vinegar
- 2 tbsp. Avocado Oil
- Place all ingredients for the cucumber salad in a large sealable Tupperware. Shake to combine and set in the refrigerator until you're ready to assemble.
- Slice both chicken breasts in half horizontally. Place flour (season the flour if desired) in one bowl, whisked eggs in a second, and then crush the cornflakes in a third bowl. Dip each breast in flour, then the eggs, then into the crushed cornflakes. Make sure to press the cornflakes onto the chicken so they are fully coated,
- Preheat air fryer to 385F. Place the chicken breasts on air fryer tray and spray the top with olive oil cooking spray. Cook for 7 minutes, flip over and spray the other side with cooking spray, and continue to cook for another 7 minutes.
- While the chicken is cooking, whisk all ingredients together for the maple-miso mayo mustard sauce and set aside.
- Cut the baguette into four equal-sized sandwiches. Cut in half. To assemble, drizzle the bottom half of each sandwich with desired amount of the maple-miso mayo mustard sauce. Then place the crispy chicken on top. Equally divide the cucumber salad among four sandwiches and then drizzle with more of the sauce. Place on the top buns and enjoy sandwiches immediately.
NOTES ON THIS RECIPE:
- I personally like to season my flour for the chicken. Today I used about 1 teaspoon each of onion powder and garlic powder, then about 1 tablespoon of paprika (not smoked), and a half-teaspoon each of salt and black pepper. This is optional but defiantly ups the tasty factor.
- Wanna save on some prep time? Buy matchstick cut carrots at your local grocer! Most carry them.
- Do not place hot chicken on a plate before assembling. This will cause the bottom to become soggy because it’ll steam. I leave mine in the air fryer basket with the door open for a couple minutes while I cut the baguette and place some of the sauce on the bottom part of the sandwich. Alternatively, you can place the cooked chicken on a wire rack to rest for a minute or so while you’re prepping the final sandwich stuff.
This post is sponsored in partnership with Springer Mountain Farms. Per the usual, all opinions here are mine alone and I would never recommend a product that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!
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