Ingredients
Scale
For the Air-Fried Chicken:
- 1 boneless chicken thigh (about 3 oz)
- 1/4 cup flour
- 1 egg, beaten
- 1/2 cup crushed cornflakes
- 0-calorie cooking spray
For the Lemon Pepper Sauce:
- 1 tbsp light butter
- Juice of 1/2 lemon
- 1 tbsp soy sauce
- 1 tsp freshly ground black pepper
- 1 tbsp honey
For the Cucumber Salad:
- 1/2 cucumber, thinly sliced
- 1/4 red onion, thinly sliced
- Salt & black pepper to taste
- 1 tsp olive oil
- 1 tbsp white balsamic vinegar
- 1 tsp honey
- (Optional) A pinch of chili crunch for some heat
For the Spread:
- 1 tbsp light sour cream
- 1 tsp fresh chives, chopped
For Assembly:
- 1 ciabatta baguette or roll (140 calories)
Instructions
Step 1: Prepare the Air-Fried Chicken
- Dredge the chicken: Set up three separate bowls—one with flour, one with beaten egg, and one with crushed cornflakes.
- Take the boneless chicken thigh and first coat it in the flour, then dip it into the egg, and finally, press it into the crushed cornflakes to coat it thoroughly.
- Air fry: Preheat your air fryer to 385°F (195°C). Spray the breaded chicken thigh with 0-calorie cooking spray on both sides.
- Place the chicken in the air fryer and cook for 16 minutes, flipping halfway through. Cook until the internal temperature reaches 165°F (75°C) and the coating is crispy and golden brown.
Step 2: Make the Lemon Pepper Sauce
- In a small saucepan over medium heat, melt 1 tbsp light butter. Add the juice of half a lemon, 1 tbsp soy sauce, 1 tsp black pepper, and 1 tbsp honey.
- Stir the mixture constantly until it thickens slightly into a sticky sauce. Remove from heat once it reaches the right consistency, as it will harden as it cools. Keep warm until ready to use.
Step 3: Prepare the Cucumber Salad
- In a container, add the thinly sliced cucumber and red onion. Season with a pinch of salt and pepper.
- Add 1 tsp olive oil, 1 tbsp white balsamic vinegar, and 1 tsp honey. If you like a bit of heat, add a pinch of chili crunch (optional).
- Close the container and shake well to coat the veggies in the dressing. Set aside to allow the flavors to develop.
Step 4: Make the Spread
- In a small bowl, mix together 1 tbsp light sour cream with 1 tsp fresh chives. Stir until combined and smooth.
Step 5: Assemble the Sandwich
- Toast the ciabatta baguette slightly in the air fryer or on a skillet until golden brown and warm.
- Spread 1 tbsp of the sour cream-chive mixture on the bottom half of the baguette.
- Add the crispy air-fried chicken thigh, then drizzle generously with the lemon pepper sauce.
- Top the chicken with a spoonful of the cucumber salad to add a refreshing crunch.
- Close the sandwich with the top half of the ciabatta baguette and press down lightly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 486 kcal
- Sodium: 710mg
- Carbohydrates: 45g
- Protein: 20g