Spicy Sando:

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2 chicken breasts, halved

1½ c dill pickle juice, divided

1 c flour

1½ tsp paprika

1½ tsp cayenne

1½ tsp chili powder

1 tsp black pepper

½ tsp baking powder

½ tsp salt

2½ Tbsp powdered sugar

½ c skim milk

1 large egg, beaten

Olive oil spraySauce:

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Sauce:

2 Tbsp sugar free bbq sauce

1-2 Tbsp honey

2 Tbsp yellow mustard

2 tsp dijon

¼ c light mayo

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Assembly:

4 hamburger buns

Pickle slices (optional)

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1. SPICY SANDO: Cut your chicken breast in half so you have two smaller sized breasts.

2. Combine ½ c water with ½ c pickle juice and pour into a large ziploc bag. Place chicken in the brine and put in fridge at least 30 minutes and up to a couple hours.

3. Combine flour, paprika, pepper, chili powder, salt, baking powder, cayenne, and powdered sugar, and mix well.

4. Combine egg, 1 c pickle juice, and skim milk to create dredge.

5. Remove the chicken from the brine and pat dry.

6. Dip the chicken in the dredge, then in the flour mixture. Dip again in the dredge and in the flour mixture. Make sure the chicken is thoroughly coated each time.

7. Preheat air fryer for 3 minutes.

8. Use olive oil spray and lightly spray the bottom of your air fryer and then lightly spray the chicken. Place in the air fryer at 380° for 7 minutes.

9. Spray any dry flour spots lightly with the olive oil and VERY DELICATELY flip the chicken. If some breading falls off don't panic; it's ok!

10. Put in the air fryer for another 7 minutes at 380°.

11. Once it's finished cooking LET IT REST in the air fryer tray for 5 minutes.

12. SAUCE: Combine Sauce ingredients in a bowl and mix well.

13. ASSEMBLY: Spread some Chick-Fil-A Sauce on each bun. Top with chicken and pickle slices, if using, and enjoy!

therecessionchef