Project Description

– Air Fryer Chicken Sandwich –

Ingredients

Marinade:

  • 8 Katie’s Best boneless, skinless chicken thighs
  • 2 cups buttermilk
  • ½ teaspoon salt
  • ¼ pepper
  • ¼ teaspoon cayenne pepper

Batter:

  • 2 cups all-purpose flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon powdered sugar or sweetener of your choice
  • Peanut oil spray
Cook Time: 35min

Cooking Instructions

  1. In a large bag, combine buttermilk, salt, pepper, and cayenne pepper. Toss chicken thighs to coat thoroughly in marinade. Marinate for a minimum of 1 hour in the refrigerator.
  2. In another large bowl, Add the flour, paprika, garlic powder, salt, pepper, and sweetener to a large bowl, large enough to dredge the chicken. Stir to combine.
  3. Spray the air fryer basket with cooking oil.
  4. Remove the chicken from the marinade and dredge each in the flour, and place each in the air fryer basket. Spritz the top of the thighs with oil.
  5. Air fry on 400 degrees for 5 minutes, then flip (being careful not to lose the breading on the thighs) and cook for an additional 2 minutes, ensuring internal temperature of each reaches 165 degrees F. Remember, depending on thickness and type of air fryer, chicken will cook at varying speeds.
  6. Remove from fryer, and add to your favorite type of buns, top with the condiments of your choice, your favorite type of cheese, lettuce, onion and tomato.

Ingredients

Marinade:

  • 8 Katie’s Best boneless, skinless chicken thighs
  • 2 cups buttermilk
  • ½ teaspoon salt
  • ¼ pepper
  • ¼ teaspoon cayenne pepper

Batter:

  • 2 cups all-purpose flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon powdered sugar or sweetener of your choice
  • Peanut oil spray
Cook Time: 35min

Cooking Instructions

  1. In a large bag, combine buttermilk, salt, pepper, and cayenne pepper. Toss chicken thighs to coat thoroughly in marinade. Marinate for a minimum of 1 hour in the refrigerator.
  2. In another large bowl, Add the flour, paprika, garlic powder, salt, pepper, and sweetener to a large bowl, large enough to dredge the chicken. Stir to combine.
  3. Spray the air fryer basket with cooking oil.
  4. Remove the chicken from the marinade and dredge each in the flour, and place each in the air fryer basket. Spritz the top of the thighs with oil.
  5. Air fry on 400 degrees for 5 minutes, then flip (being careful not to lose the breading on the thighs) and cook for an additional 2 minutes, ensuring internal temperature of each reaches 165 degrees F. Remember, depending on thickness and type of air fryer, chicken will cook at varying speeds.
  6. Remove from fryer, and add to your favorite type of buns, top with the condiments of your choice, your favorite type of cheese, lettuce, onion and tomato.

BRING SOMETHING GOOD

To Your Dinner Table

Try these delicious chicken recipes that are sure to become family favorites. When you use Katie’s Best Chicken, you get the best quality, wholesome chicken around!

BRING SOMETHING GOOD

To Your Dinner Table

Try these delicious chicken recipes that are sure to become family favorites. When you use Katie’s Best Chicken, you get the best quality, wholesome chicken around!

HANDLING AND PREPARATION

Cooking Tips

Buying
    • When purchasing any chicken, be sure to pick it up at the end of your shopping experience.
    • Use a plastic bag, often found just a few feet away, to pickup and transport the chicken. This will protect other items in your cart.
    • Try to head straight home to keep the chicken cold and place in your refrigerator right away.
    • Look for product that is still within the use by date
    • When purchasing larger quantities, what you do not use within two days, portion and freeze quickly for a later date.

Handling
    • Always store chicken below 40 degrees Fahrenheit. Above 40F, bacteria begin to grow and will spoil the chicken.
    • Use any chicken within two days of purchase.
    • When preparing
      • Use a paper towel to pat dry any chicken. Do not wash in the sink as it will spread bacteria to your sink.
      • Use dedicated meat and poultry cutting surfaces and utensils to avoid cross contamination
      • Wash all surfaces after handling raw chicken but before handling cooked to avoid contamination
    • Cook to an internal temperature of 165 degrees fahrenheit for boneless items and 180 degrees Fahrenheit for bone-in items.

For more tips, do’s and don’ts please visit:
Chicken Pieces
Description
Internal Thermometer Temperate Approximate Cooking Time
(Per Pound) at 350°F
Bone-In
Leg Quarters
Thighs
Breast/Split Breast
170°F 15-20 minutes
15-20 minutes
20-25 minutes
Boneless
Thighs
Breast/Split Breast
Tender Strips
165°F 10-15 minutes
15-20 minutes
10 minutes
 Whole Chicken
Fryer/Broiler 3-4 lbs
Roaster 5-7 lbs
 180°F  1 – ½ hours
1 ½ – 2 ¼ hours

HANDLING AND PREPARATION

Cooking Tips

Buying
    • When purchasing any chicken, be sure to pick it up at the end of your shopping experience.
    • Use a plastic bag, often found just a few feet away, to pickup and transport the chicken. This will protect other items in your cart.
    • Try to head straight home to keep the chicken cold and place in your refrigerator right away.
    • Look for product that is still within the use by date
    • When purchasing larger quantities, what you do not use within two days, portion and freeze quickly for a later date.

Handling
    • Always store chicken below 40 degrees Fahrenheit. Above 40F, bacteria begin to grow and will spoil the chicken.
    • Use any chicken within two days of purchase.
    • When preparing
      • Use a paper towel to pat dry any chicken. Do not wash in the sink as it will spread bacteria to your sink.
      • Use dedicated meat and poultry cutting surfaces and utensils to avoid cross contamination
      • Wash all surfaces after handling raw chicken but before handling cooked to avoid contamination
    • Cook to an internal temperature of 165 degrees fahrenheit for boneless items and 180 degrees Fahrenheit for bone-in items.

For more tips, do’s and don’ts please visit:
Chicken Pieces
Description
Internal Thermometer Temperate Approximate Cooking Time
(Per Pound) at 350°F
Bone-In
Leg Quarters
Thighs
Breast/Split Breast
170°F 15-20 minutes
15-20 minutes
20-25 minutes
Boneless
Thighs
Breast/Split Breast
Tender Strips
165°F 10-15 minutes
15-20 minutes
10 minutes
 Whole Chicken
Fryer/Broiler 3-4 lbs
Roaster 5-7 lbs
 180°F  1 – ½ hours
1 ½ – 2 ¼ hours