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Lemon Pepper Chicken Sandwich with Honey – Crispy and Delicious


  • Author: Imili Johnson
  • Total Time: 25 minutes

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