Cowboy Butter Crispy Chicken Sandwich
Directions
- 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.
- 2Marinate chicken thighs in the cowboy butter for 1 hour to overnight.
- 3Air fry chicken thighs at 385F for 16 minutes, flipping halfway through. Cook until an internal temperature of 165F is reached.
- 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.
- 5Shake well.
- 6Spread cowboy butter on a roll.
- 7Add the sliced chicken to the roll.
- 8Add cucumber salad on top of chicken.
- 9Drizzle more cowboy butter on top.
- 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
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