Mom’s Crispy Oven Baked Chicken Sandwich (or Air Fryer!)

Hi strangers. It’s been a while. I said that last time, didn’t I?

Life has been busy and I realize it’s not slowing down anytime soon. I’m tired of waiting for things to settle to continue doing what I love. So today I picked up my damn camera, I’m currently typing words that I at least know my mom and husband will read, and about to share a recipe I love with the world. You know what they say? A hobby a day keeps the doldrums away. AND THAT’S THE TRUTH.

Back in September Scott and I spent the weekend at my mom and her fiance’s home on the Eastern shore. My mom gets giddy when it comes to entertaining and hosting, so we knew we were going to have some treats. What we weren’t planned for was being greeted at the door with a SPREAD OF FOOD HEAVEN. In fact, every morning, afternoon and evening there was A SPREAD OF FOOD HEAVEN. Scott said he has to train his waistline for the next weekend trip.

The first night she introduced us to her “famous oven fried chicken sandwich,” apparently a recipe she started making on the shore and is quite known for. Her soon to be husband jokes it’s this chicken sandwich that made him want to marry her.

What’s so special? It’s the juiciest, crunchiest oven or air-fried chicken put between a soft roll with a slather of Hellman’s mayonnaise and pickle chip. It’s simple, comforting and entirely guilt free.

Here’s how the recipe goes:

  • chicken tenders marinated overnight (mom’s suggestion) or for 4-6 hours in buttermilk and seasonings
  • coated in a pattern of the marinade / flour / crushed cornflakes
  • baked for 25 minutes or air-fried for less than 15 minutes
  • served on a buttery toasted roll (mom recommends rolls from Aldi’s) with good quality mayonnaise and a pickle chip.

These are great for entertaining a small crowd, perfect for football Sunday, or even a weeknight dinner with a side salad. Pick yourself up some cornflakes and chicken tenders, break out the air fryer or sheet pan, and treat yourself to mom’s crispy chicken sandwich. Enjoy!

Mom's Crispy Oven Baked Chicken Sandwich (or Air Fryer!)
Serves 4
Corn flake crusted chicken tenders, baked or air fried until crispy between a grilled roll with mayonnaise and a pickle.
Print
Prep Time
24 hr
Prep Time
24 hr
Ingredients
  1. 1 pound of chicken tenders (usually about 8-10 tenders)
  2. 1 1/2 cups buttermilk
  3. dash of hot sauce
  4. 1/2 teaspoon salt
  5. 1/4 teaspoon pepper
  6. 1/4 teaspoon garlic powder
  7. few pinches of cayenne pepper
  8. salt and pepper for seasoning
  9. 1 cup all purpose flour
  10. 2-3 cups cornflakes, crushed
  11. 8 soft rolls
  12. 2 tablespoons butter
  13. Optional toppings: mayonnaise, pickle chips, hot sauce
Instructions
  1. To marinade: place the chicken in a large bowl and season with garlic powder, salt, black pepper and cayenne pepper. You can add any additional seasonings you like or kick up the heat with extra cayenne pepper. Add the hot sauce and buttermilk, cover and marinate overnight in the fridge (or for a minimum of four hours).
  2. When ready to cook: If you are baking, preheat the oven to 425 degrees. If you are using the air fryer, preheat to 400 degrees. Spray a sheet pan or the fry basket with non-stick spray.
  3. Remove the chicken from the fridge and begin to prep your additional ingredients. Put the flour on a large plate and season with a sprinkle of salt and pepper. Add the cornflakes to a separate large plate and crush the flakes with your hands. Set up a dipping station with the marinade first, then the flour, then flakes. Have a baking sheet on stand by.
  4. Remove the chicken from the buttermilk, gently shaking to remove excess marinade, dip in the flour, back into the marinade, then roll into the flakes to coat evenly. Place on the baking sheet and repeat.
  5. Bake in the oven for 20-25 minutes until no longer pink or temperature has reached 165 degrees, or fry in the air fryer for 12 minutes, flipping half way through, until fully cooked. You may need to fry in 2-3 batches depending on the size of your air fryer.
  6. Butter and toast your rolls, spread each side with mayonnaise, garnish with a pickle, and top with your fried chicken.
Notes
  1. To make this dairy free, marinade in pickle juice. To make this gluten free, coat in almond flour.
  2. Serve this with a spicy mayonnaise to jazz it up.
  3. If you're air frying, the corn flakes might burn easily. Check the first batch after 6 minutes, and if needed reduce the temperature to 375.
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