Crispy fried chicken sandwiches at home in the air frier. These are less greasy and won't make your home smell like oil for two weeks from deep frying.

Season 1 lb of ground chicken well with garlic powder, onion powder, black pepper, and salt. Crush about 1/3 cup of chicharrons (I used hot & spicy) and mix in with the ground chicken. The chicharrons will act as a binder to hold the patties together, add a little fat, and more flavor. Form into 4 patties and allow to set in the fridge for 30 minutes.

Preheat the air fryer to 400 degrees and set up the dredging station of flour, whisked eggs, and crushed cornflakes. Dredge each chicken patty in the flour, egg, flour a second time, egg a second time, then the cornflakes. Spray the air fryer basket with avocado oil and the top of each chicken patty. Air fry for 7 minutes, flip, spray with a little more oil, then air fry for another 7 minutes until done.

Serve on a brioche bun with hot mayo, 1 American single, 1 slice of tomato, butter lettuce, and pickles for a deluxe sandwich. Or, just serve on a brioche bun with pickles only for a classic chicken sandwich.