Macro-Friendly Crispy Chicken Sandwich

Ingredients

• 340 gchicken breast, 12 oz chicken breast, halved into two pieces
• 5 giodised table salt, to taste, for seasoning and coating
• 5 ggarlic powder, for seasoning and flour station
• 10 gplain flour, 5g per chicken piece, for coating
• 0 gground black pepper, for flour station
• 60 gliquid egg whites, for dipping station
• 10 mlbuffalo-style hot sauce, mixed into egg whites
• 30 gcorn flakes, 15g per chicken piece, crushed
• 2burger buns, brioche-style burger buns, toasted
• 90 glow-fat greek yoghurt, fat-free/0% Greek yoghurt for sauce
• 30 gsriracha chilli sauce, 30g for sauce
• 5 ggochujang (korean chilli paste), optional; 5g for the sauce
• 60 gsliced dill pickles, sliced pickles; use some jar juice in the sauce

Method

1. 1

   Season the halved chicken breasts with salt and garlic powder. Set up three dipping stations: seasoned flour, egg whites mixed with hot sauce, and crushed cornflakes.

2. 2

   Coat each chicken piece in the flour, then the egg-white mixture, then press into the crushed cornflakes so the coating adheres well.

3. 3

   Preheat an air fryer to 200°C. Lightly spray the coated chicken with cooking spray if desired, then air fry for about 10–12 minutes, flipping halfway, until golden and the thickest part reaches 75°C. Alternatively, bake at 200°C for about 20–25 minutes.

4. 4

   While the chicken cooks, mix the Greek yoghurt, Sriracha, gochujang and pickle juice until smooth. Toast the brioche buns.

5. 5

   Assemble each sandwich with a crispy chicken piece, sauce and pickles on the toasted bun. Serve immediately for the crispiest coating.