Cowboy Butter Crispy Chicken Sandwich

37 mins
Serves 1
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Directions

  1. 1In a bowl, mix 1 tbsp each of fresh garlic, parsley, chives, thyme, ½ a squeezed lemon, 1 tsp each of Dijon mustard, paprika, Worcestershire sauce, chili flakes, salt and pepper to taste, and 6 tbsp of light mayonnaise.
  2. 2Marinate chicken thighs in the cowboy butter for 1 hour to overnight.
  3. 3Air fry chicken thighs at 385F for 16 minutes, flipping halfway through. Cook until an internal temperature of 165F is reached.
  4. 4In a container, add 1 tbsp each of cucumber, ½ a quarter of cabbage, jalapeño, dill, pink Himalayan salt, parsley, chili flakes, red wine vinegar, soy sauce, and light mayo.
  5. 5Shake well.
  6. 6Spread cowboy butter on a roll.
  7. 7Add the sliced chicken to the roll.
  8. 8Add cucumber salad on top of chicken.
  9. 9Drizzle more cowboy butter on top.
  10. 10Close the sandwich and cut in half.

Ingredients

  • 1 tbsp Fresh garlic
  • 1 tbsp parsley
  • 1 tbsp chives
  • 1 tbsp thyme
  • 0.5 lemon
  • 1 tsp Dijon mustard
  • 1 tsp paprika
  • 1 tsp Worcestershire sauce
  • 1 tsp chili flakes
  • 0 salt
  • 0 pepper
  • 6 tbsp light mayonnaise
  • 0 chicken thigh
  • 1 whole cucumber
  • 0.25 quarter cabbage
  • 1 jalapeño
  • 1 tbsp dill
  • 1 tbsp pink Himalayan salt
  • 1 tbsp parsley
  • 1 tbsp chili flakes
  • 1 tbsp red wine vinegar
  • 1 tbsp soy sauce
  • 1 tbsp light mayo

Equipment

bowlair fryerknifespooncontainer