Ingredients: |
Ingredients: 1 cup panko bread crumbs
2 tablespoons extra-virgin olive oil
1 large egg
3 tablespoons hot sauce
1 tablespoon all-purpose flour
½ teaspoon garlic powder
Salt and pepper
2 (8-ounce) boneless, skinless chicken breasts, trimmed
¼ cup mayonnaise
4 hamburger buns, toasted if desired
2 cups shredded iceberg lettuce
¼ cup jarred sliced jalapeños
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Directions: |
Directions:Toss panko with oil in bowl until evenly coated. Microwave, stirring frequently, until light golden brown, 1 to 3 minutes. Transfer to shallow dish and set aside to cool slightly. Whisk egg, 2 tablespoons hot sauce, flour, garlic powder, ⅛ teaspoon salt, and ⅛ teaspoon pepper together in second shallow dish.
Pound chicken to uniform thickness as needed. Halve each breast crosswise, pat dry with paper towels, and season with salt and pepper. Working with 1 piece of chicken at a time, dredge in egg mixture, letting excess drip off, then coat with panko mixture, pressing gently to adhere.
Lightly spray base of air-fryer basket with vegetable oil spray. Arrange chicken pieces in prepared basket, spaced evenly apart. Place basket in air fryer and set temperature to 400 degrees. Cook until chicken is crisp and registers 160 degrees, 12 to 16 minutes, flipping and rotating chicken pieces halfway through cooking.
Combine mayonnaise and remaining 1 tablespoon hot sauce in small bowl. Spread mayonnaise mixture evenly over bun bottoms, then top with 1 piece chicken, lettuce, jalapeños, and bun tops. Serve. |
