A crispy and juicy chicken sandwich on a buttery and flaky biscuit topped with tangy and bright slaw and creamy and smoky chipotle mayo is the height of indulgent comfort food, but this take on it is a fraction of the points because of the air fryer.
WW SP Information:
Air-fried Breaded Chicken Breast: Green - 5SP / Blue - 2SP / Purple - 2SP
Light Biscuit: Green - 3SP / Blue - 3SP / Purple - 3SP
Chipotle Mayo (1.5tb): Green - 1SP / Blue - 1SP / Purple - 1SP
With such a low SP cost, this sandwich is the stuff of dreams. It is my new favorite thing to eat, and my whole family loved it which sadly means no leftovers. I layer this sandwich with textures and flavors that made this my perfect sandwich. I may never eat a different sandwich again.
This sandwich is the best thing I’ve made since making a move to a healthier lifestyle. You would never know this is healthy because this is a fried chicken and biscuit sandwich with chipotle mayo and slaw.
You read that right. If you’re new, welcome to my blog where I make ridiculously delicious comfort food and make it surprisingly healthy.
Curse words, this sandwich is good
Have you ever made something and think, “Curse-words, did I really make this?” I took a bite and had that moment. Not even registering, “oh yeah, this is healthy” just “curse-words this is good.”
Fun fact: more than once I’ve dropped something in class and just said “curse-words!” really loudly insteading of cursing. None of my students find it funny, but it’s hysterical. I promise.
Anyway, back to the best sandwich I’ve ever made. It’s been a long time coming. Since our Southern road trip this past summer, I have not been over Southern food. Biscuits, fried chicken, grits, the list goes on and on as to why Southern food is better.
I’ve made shrimp and grits and love them. Even tackled biscuits. A chicken and biscuit is different though because the chicken needs to be juicy and crispy, but the biscuit needs to be buttery and flaky.
The biscuits are great, but I was missing a good chicken. Now, I stand by my oven baked chicken tenders because they are amazing, but I wanted to see if the air fryer was worth the hype. Spoiler alert--it is.
Texture makes a sandwich great
People don't give proper attention to texture when cooking, especially when they focus on healthy cooking. There is so much soft food out there--cauliflower rice, turkey sandwiches, overcooked chili. No thank you, sir.
Texture is critical for food, and it makes this sandwich stellar. First, you have the warm, buttery, and flaky biscuit as the bun; it has enough density to be a sandwich, but light enough to still melt in your mouth as you eat it.
Next, you have the crunchy, tangy, and cold slaw--it adds a juxtaposition (I’m an English teacher and love this word--it just means two things next to each other that showcase each other’s contrast. It’s certain to be on the SAT) to biscuit that compliments it so well.
I thicken the creamy chipotle mayo with Greek yogurt. It adds a smokiness and creaminess to the sandwich that is addicting.
Finally, the chicken--the crispy, juicy chicken with its layered flavors of subtle heat and lingering pickle brininess made perfectly in the air fryer. I’m stuffed, but my mouth is watering just reminiscing about this sandwich.
This is my simple slaw. It’s perfect for sandwiches and burrito bowls alike. I prefer it to lettuce because it keeps a crunchy texture that lettuce doesn’t have--even when reheated a few days later if I prep burrito bowls for the week.
It’s thinly sliced red cabbage, a little cilantro, lime, apple cider vinegar, pinch of sugar, and salt. Nothing fancy, but man does it look it. Sometimes I throw in shredded carrots or thinly sliced jalapeno if the occasion (my fridge has extra I’m not using) calls for it.
You can add a little bit of greek yogurt or do green cabbage too. This is a simple but delicious slaw that takes approximately 3 minutes to make. It’s also 1 sp for 4 cups, but zero if you eat 1 3/4c of slaw or less. Don’t be a weirdo and eat that much slaw. You’ll have extra.
This is another simple recipe that takes about a minute to make. Combine mayo, Greek yogurt, and chipotle in adobo. The adobo sauce gives it the smokiness without the heat. The heat is based on preference, so add that last.
I came to the ratios based solely on making my wife try it ½ tsp addition at a time because chipotle mayo is her jam. She’s been begging me to make this for a while now, I’ve thrown out a dozen attempts that were over complicated. This is simple, delicious, and will be made weekly and added to everything.
If you follow me on Instagram, you know I’ve been obsessed with these biscuits. In fact, a lot of you obsess over them! Everyday I get notification after notification of people tagging me in their awesome biscuits.
I am so excited how much you all like them, because I was so nervous publishing it. Who am I, a northern guy and not an old Southern grandma, to publish a biscuit recipe? Your biscuit love blows me away every time. If you want a full tutorial, find it here.
Air fried chicken
These air fried chicken breasts are one of my favorite ways to prepare chicken breast. The flavors are layered throughout the breading process to create a juicy and flavorful oven-fried chicken breast without all of the fat and oil. The combination of two types of bread crumbs gives this recipe a crispy, crunchy breading. These go great with sandwiches, wraps, salads, or eaten on their own. If you are looking for an air fryer, here's the one I love.
While the chicken is great on its own, the chicken and biscuit combo is out of this world. The buttery, flaky biscuits; smokey and just spicy enough chipotle mayo; the tangy, crunchy slaw, and the juicy and crispy chicken are exactly what all sandwiches wish they could be--but they can’t.
- 4 chicken breasts butterflied to make 8 thin breasts
- 3 oz Panko breadcrumbs
- 2 oz Seasoned breadcrumbs
- 3 eggs
- 1 oz flour*
- 1 tbsp Dijon mustard
- 1 tbsp hot sauce
- 1 tbsp pickle juice
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp chili powder I like chipotle chili powder, but optional
- 2 tsp kosher salt divided
- 2 tsp pepper divided
- cooking spray
- Preheat air fryer to 400
- Set up your bowl stations:In bowl #1, add about a half a cup of flour and 1 tsp salt and pepper. *I weighed my flour before and after. I added 3oz of flour and used exactly 1 oz. every single time--trust meIn bowl #2, add 3 eggs, dijon, pickle juice, and hot sauce. Mix.In bowl #3, add bread crumbs, all seasoning, and 1 tsp of salt and pepper
- Preheat air fryer or oven to 400°.
- Set up your bowl stations:
In bowl #1, add about a half a cup of flour and 1 tsp each of salt and pepper.
In bowl #2, add 3 eggs, dijon, pickle juice, and hot sauce. Whisk together.
In bowl #3, add bread crumbs, remaining seasonings, and 1 tsp each of salt and pepper
5. Dredge chicken in bowl #1, and pat chicken breast so excess flour comes off. Coat chicken in egg mixture from bowl #2, then dredge in bowl #3 until fully covered. Set aside. Repeat for each breast. Spray both sides of each coated chicken breast with cooking spray.
AIR FRYER METHOD: Air fry chicken at 400° for 15 minutes, flipping after 10 minutes. Chicken should be cooked until 165°. Juices will run clear when cut. My air fryer usually fits four breasts at a time. Always leave space for air to circulate, and place food in a single layer when using the air fryer.
OVEN METHOD: Set an oven-safe wire rack (the kind you would let cookies cool on) onto a baking sheet. Give the rack a healthy spray of cooking spray so the chicken won’t stick. This will allow air to circulate around the chicken and make all sides crunchy. Spray both sides of chicken with cooking spray and place on the wire rack. Cook at 400° for about 20-25 minutes. Chicken should be cooked until 165°. Juices will run clear when cut.
I use about 3 oz. in a bowl to make it easy, but this recipe only uses 1 oz. It's easier to coat the chicken with more flour in the bowl.
Serving Size:1 chicken breast
Amount Per Serving: Calories: 237Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 135mgSodium: 573mgCarbohydrates: 17gFiber: 1gSugar: 0gProtein: 40g
- 2.25 cups self-rising flour, divided
- 2 tbsp butter cold chopped into pea-sized cubes
- 1 cup Greek Yogurt Fage 0%
- 1 tbsp Baking Powder
- 1/2 cup preferred milk, unsweetened*
- Preheat the oven to 450 degrees.
- Combine 2 c self-rising flour, butter, yogurt, baking powder, and cashew milk. The key to good biscuits is to handle the dough as little as possible and to keep the ingredients cold. If you think ahead, you can chop up the butter and freeze it the night before. Use a spoon, not the mixer to mix the dough.
- The dough will be shaggy. Sprinkle the remaining 1/4 c of flour onto a cutting board. Pat the dough down into a 1/2″ rectangle. Fold the dough in half and pat down to 1/2″ thickness again. Repeat this process FIVE TIMES. It makes it flaky. The final rectangle should be about 3/4″ thick–don’t worry, it’ll rise.
- Cut the biscuits using into 8 rectangles for sandwiches or use a 2 5/8″ biscuit cutter (or whatever size you have OR use a glass cup) for smaller biscuits. It is very important not to twist the cutter–just press all the way down. Twisting will seal the edges of the dough and make them not rise.
- Once you get the biscuits cut, spray a cast iron pan or baking sheet with cooking spray. Place biscuits about 1″ apart. Spray the tops with cooking spray and bake for 10-12 minutes at 450. Start checking the biscuits at about 8 minutes. Pull them out when they are golden brown.
You can use most milk for this recipe. The nutritional information uses cashew milk.
I do, however, recommend using Fage because of its consistency.
Nutritional Information below is for sandwich sized biscuits (cut into 8 rectangles).
You can make smaller, round biscuits and get 13 using a 2 5/8" biscuit cutter (or glass cup) and get 13.
Serving Size:1 biscuit
Amount Per Serving: Calories: 156Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 10mgSodium: 404mgCarbohydrates: 26gFiber: 0gSugar: 1gProtein: 6g
- 1/2 c lite mayo
- 1/4 c fat free Greek yogurt
- 3 tsp adobo sauce the sauce in the can of chipotles
- 1 tsp chipotle peppers minced
- Combine all the ingredients.
- Reserve the chipotle peppers until last, and taste after adding half to have better control of your spice preference.
SERVING: 1.5 TBSP YIELD: ¾ CUP
Green - 2 (1sp for 1 tbsp)
Blue & Purple - 1
Serving Size:1.5 tbsp
Amount Per Serving: Calories: 42Total Fat: 4gSaturated Fat: 1gTrans Fat: 1gUnsaturated Fat: 2gCholesterol: 5mgSodium: 141mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 1g
Dwardcooks Simple Slaw
- 1 lb red cabbage thinly sliced or shredded
- 1/4 cup cilantro finely chopped
- 1 lime zested and juiced
- 2 tbsp apple cider vinegar
- 1 tsp kosher salt
- optional: shredded carrots, thinly sliced jalapeno
- Combine all ingredients and toss. Allow slaw to sit for about 10 minutes before serving, and drain any liquid that comes out of the salted cabbage before serving.
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