Air Fryer Chicken Thigh Sandwich
A juicy and flavorful air fryer chicken thigh sandwich with crispy skin, fresh lettuce, ripe tomato, and a creamy mayo spread, all served on a toasted sandwich bun. Perfect for a quick and delicious meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 sandwiches
Ingredients
2 bone-in, skin-on chicken thighs (about 6 ounces each)
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
2 sandwich buns
2 leaves romaine lettuce
2 slices tomato
2 tablespoons mayonnaise
Instructions
Preheat the air fryer to 400°F (200°C) for 5 minutes.
In a small bowl, mix together smoked paprika, garlic powder, onion powder, salt, and black pepper.
Pat the chicken thighs dry with paper towels. Rub olive oil evenly over the chicken thighs.
Sprinkle the spice mixture evenly over both sides of the chicken thighs, pressing gently to adhere.
Place the chicken thighs skin side down in the air fryer basket in a single layer.
Cook the chicken thighs at 400°F (200°C) for 10 minutes.
Flip the chicken thighs and cook for an additional 10 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy.
While the chicken cooks, slice the sandwich buns in half and toast them lightly in a toaster or in the air fryer for 2-3 minutes.
Spread 1 tablespoon of mayonnaise on the bottom half of each toasted bun.
Place a leaf of romaine lettuce on the mayo, then add a cooked chicken thigh on top.
Add a slice of tomato over the chicken, then cover with the top half of the bun.
Serve immediately and enjoy your air fryer chicken thigh sandwich.