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Cowboy Butter Crispy Chicken Sandwich Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 71 reviews
  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Total Time: 28 minutes
  • Yield: 4 servings 1x
  • Category: Sandwich
  • Method: Air Frying
  • Cuisine: American

Description

This Cowboy Butter Crispy Chicken Sandwich features crunchy air-fried chicken thighs coated with crushed potato chips and a flavorful homemade cowboy butter sauce. Served on toasted pretzel or ciabatta rolls with fresh lettuce, tomato, and Pepper Jack cheese, this sandwich is a satisfying, crispy delight perfect for a quick lunch or dinner.

Ingredients

Units Scale

Chicken and Coating

  • 4 boneless skinless chicken thighs
  • 1/2 cup all-purpose flour (or gluten-free flour, if needed)
  • 1 1/2 cups thin potato chips, crushed
  • 2 large eggs, beaten

Cowboy Butter Sauce

  • 4 tablespoons butter
  • 1 tablespoon lemon juice
  • 1 tablespoon grainy Dijon mustard
  • 2 tablespoons mayonnaise
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons butter, very soft but not melted
  • 1/2 tablespoon garlic paste
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon chipotle pepper
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon shallot, finely minced

Sandwich Assembly

  • 4 rolls (pretzel, ciabatta, or your choice of bread)
  • 8 tomato slices
  • 8 leaves butter lettuce
  • Mayonnaise or Dijon mustard, for spreading
  • Pepper Jack cheese slices

Instructions

  1. Prepare dredging station: Set up three shallow plates or bowls separately with the flour, beaten eggs, and crushed potato chips. Dredge each chicken thigh first in flour, then dip into the beaten eggs, and finally coat thoroughly with the crushed potato chips to create a crispy crust.
  2. Cook chicken: Preheat your air fryer to 380°F (193°C). Place the coated chicken thighs in the air fryer basket in a single layer. Cook for 15 to 18 minutes, flipping the chicken halfway through the cooking time. Ensure the internal temperature of the chicken reaches 165°F (74°C) for safe consumption. Adjust cooking time if chicken thighs are thicker.
  3. Make the cowboy butter sauce: While the chicken cooks, whisk together the 4 tablespoons butter, lemon juice, grainy Dijon mustard, mayonnaise, Worcestershire sauce, soft butter, garlic paste, smoked paprika, red pepper flakes, black pepper, chipotle pepper, chopped thyme, parsley, and minced shallot until fully combined. Set the sauce aside.
  4. Coat chicken with sauce: Once the chicken is cooked and still hot, generously coat both sides of each piece with the cowboy butter sauce. For an extra warm sauce coating, gently heat the sauce before pouring it over the chicken.
  5. Toast buns: In a skillet, melt 1 tablespoon butter over medium heat. Place the rolls cut-side down in the skillet and toast until they turn golden brown and slightly crispy.
  6. Assemble sandwiches: Spread mayonnaise or Dijon mustard on the toasted buns if desired. Layer the bottom bun with the sauced chicken thigh, butter lettuce leaves, tomato slices, and Pepper Jack cheese. Top with the other half of the bun and serve immediately for best texture and flavor.

Notes

  • Use gluten-free flour and chips to make the sandwich gluten-free if needed.
  • Adjust red pepper flakes and chipotle pepper for more or less heat based on your preference.
  • Thickness of chicken thighs affects air frying time; thicker thighs may require additional cooking.
  • Substitute fresh herbs with dried if unavailable, but reduce quantity by half.
  • For a crispier crust, avoid overcrowding the air fryer basket to ensure even airflow.

Find it online: https://yumrecipesfood.com/cowboy-butter-crispy-chicken-sandwich-recipe/