Hot Chicken Sandwich
Ingredients
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1 tablespoon cayenne pepper
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2 teaspoons dark brown sugar
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½ teaspoon garlic powder
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½ teaspoon paprika
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½ teaspoon chili powder
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½ cup unsalted butter
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4 bone-in, skin-on chicken thighs
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Preheat the June Oven
With a June Air Basket lined with foil in the bottom position, preheat the June Oven to 390°F on the Air Fry cook mode using the button below.
June Air Basket
foil
June Oven
Make the spice blend
In a small bowl, combine the cayenne, brown sugar, garlic powder, paprika and chili powder.
1 tablespoon cayenne pepper
2 teaspoons dark brown sugar
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon chili powder
small bowl
measuring spoons
spatula
Make the spicy butter
In a small pot set over medium-high heat, melt the butter until it is bubbling and hot. Add the spice blend and whisk to combine. Remove the butter from the heat.
½ cup unsalted butter
pot
whisk
Debone the chicken
Place a chicken thigh skin-side down on the chopping board. With kitchen shears, cut the meat down the length of the center bone to expose it. Continue cutting along the bone’s sides as well as underneath the bone without cutting through the meat and skin until all but one end of the bone is detached. Cut the cartilage away from the meat, freeing the bone. Save the bone for stock or discard. If necessary, trim any excess fat or cartilage from the thigh meat, working carefully to ensure the meat and skin remain intact. Repeat with the remaining 3 pieces.
4 bone-in, skin-on chicken thighs
chopping board
kitchen shears
Make the dry coating
In a medium bowl, combine the flour, salt, pepper and cayenne. Whisk to combine.
medium bowl
1 cup all-purpose flour
1 tablespoon salt
½ teaspoon black pepper
½ teaspoon cayenne pepper
measuring cups
Make the wet coating
Crack the egg into a second medium bowl. Add the hot sauce and the oil, then whisk until lightly beaten.
1 large egg
medium bowl
1 tablespoon hot sauce
2 teaspoons canola oil
Double-bread the chicken
Lightly coat a June Air Basket with nonstick cooking spray and set it over a June Pan to catch any crumbs. Working one at a time while noting which side of the thigh the skin is on, place one chicken thigh in the bowl with the dry coating and roll it around until it is lightly but completely coated. Shake off any excess flour. Dip the chicken in the bowl with the wet coating and roll it around until it is completely coated. Allow excess egg to drip back into the bowl. Dip the chicken in the dry coating again, rolling it around until it is completely coated. Shake off any excess flour and place the chicken skin-side down in the greased June Air Basket. Repeat with the remaining chicken pieces.
June Pan
June Air Basket
nonstick cooking spray
Brush the chicken with the spicy butter
Generously brush the top of the chicken with about half of the spiced butter. Be sure to stir the butter occasionally to ensure the spices are evenly distributed throughout brushing.
pastry brush
Air fry the chicken
Slide the June Air Basket into the middle shelf position with a foil-lined June Air Basket in the bottom shelf position. Air fry the chicken 15 minutes. June will notify you when the chicken is ready to flip.
Flip the chicken
Carefully remove the June Air Basket from the June Oven and set on top of a June Pan or plate. Keep the June Oven hot by pressing the button below. With a flip spatula or tongs, flip each piece of chicken so it is skin-side up. Brush this side with the remaining spice butter, stirring the butter occasionally to redistribute the spices.
flip spatula
Air fry the second side
Return the chicken to the June Oven and continue air frying 12 more minutes, until the coating is golden brown all over. If desired, follow onscreen instructions to keep cooking.
Rest the chicken and add bread to the June Oven
Remove the chicken from the June Oven and set aside. Carefully remove the foil-lined Air Basket with the foil and drippings. Place the wire shelf in the middle position and carefully space 4 slices of bread directly across the shelf (the June Oven walls will still be hot). Confirm preferences using the button below. Recommended settings are pre-populated.
8 slices Hawaiian bread
Lightly toast the bread
Toast the bread until it is lightly toasted and warm, 3-4 minutes. June will notify you when the bread is ready. Repeat toasting with the remaining 4 slices.
Assemble and serve
Lay the toasted bread slices on a chopping board and evenly spread mayonnaise over each slice. Layer 4 bread slices with 1 piece of chicken, 4 pickles and 1 slice lettuce, then top each sandwich with the remaining bread slices. Serve hot.
3 tablespoons mayonnaise
16 pickle slices
4 leaves iceberg lettuce