Dinner tonight for me and my brothers. French Onion Chicken Sandwiches with Rosemary Parmesan Red Potatoes and a side salad. Thumbs up across the board! High praise because my youngest brother is VERY finicky. I briefly fried them, then finished cooking them in the air fryer to cut back on some of the calories. Same crispy chicken, less guilt!
Chicken:
3 large Chicken Breasts
2 cups crushed French Onions
1 ½ cups All-Purpose Flour
1 teaspoon Garlic Powder
1 teaspoon Smoked Paprika
Salt and Pepper to taste
3 large Eggs
Oil for frying
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Sandwiches:
3 large Brioche Buns
3 large Lettuce Leaves
1 medium Tomato
½ cup Honey Mustard
Place the chicken breasts in a large ziplock bag and use a skillet or meat tenderizer to pound them to 1” thickness. Pat dry and set aside.
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In a shallow dish, combine the crushed French onions, flour, garlic powder, smoked paprika, salt and pepper. Crack the eggs into a separate shallow dish and season with salt and pepper; whisking thoroughly.
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Dredge the chicken through the eggs, then the French onion mixture, repeating until well coated. Twice should do.
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Preheat air fryer to 380°F and heat a skillet with 1” of oil over medium heat. Once the oil is hot enough (when a wooden spoon starts to bubble when inserted in the oil) fry the chicken until lightly golden on all sides. Place the chicken on an Air Fryer rack, and air fry until the internal temperature reaches 165°F; about 6 minutes.
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Assemble the sandwich with the lettuce, tomato, onion and honey mustard or your desired toppings.
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Enjoy!
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Looking for a side dish? Try one of these recipes!
Ash's In The Kitchen 