Ingredients
3 boneless skinless chicken breast halves (6 ounces each)3/4 cup buttermilk2 teaspoons hot pepper sauce2 large eggs, beaten2 cups all-purpose flour1 tablespoon plus 1 teaspoon garlic powder1 tablespoon each onion powder and paprika2 teaspoons pepper1 teaspoon salt1/3 cup canola oil6 brioche hamburger buns, splitOptional: Shredded lettuce, sliced tomatoes, pickle slices, onion slices, mayonnaise
Preparation
Cut each chicken breast horizontally in half; place in a large bowl. Add buttermilk and hot sauce; toss to coat. Refrigerate, covered, 8 hours or overnight.
Preheat air fryer to 400°. Stir eggs into chicken mixture. In a shallow dish, whisk flour, garlic powder, onion powder, paprika, pepper and salt. Remove chicken from buttermilk mixture. Dredge chicken in flour mixture, firmly patting to help coating adhere. Repeat, dipping chicken again in buttermilk mixture and then dredging in flour mixture.
Place chicken on a wire rack over a baking sheet. Refrigerate, uncovered, for 30 minutes. Using a pastry brush, lightly dab both sides of chicken with oil until no dry breading remains.
In batches, arrange chicken in a single layer on greased tray in air-fryer basket. Cook until a thermometer reads 165° and coating is golden brown and crispy, 7-8 minutes on each side. Remove chicken; keep warm. Toast buns in air fryer until golden brown, 2-3 minutes. Top bun bottoms with chicken. If desired, serve with optional toppings.
