to taste
Kosher salt and freshly ground black pepper
Coleslaw
coleslaw mix
1/2 cup
mayonnaise
1/4 cup
apple cider vinegar
1/4 cup
Dijon mustard
2 tablespoons
dill pickle brine
2 tablespoons
hot sauce
to taste
Kosher salt and freshly ground black pepper
3 12-inch
baguettes
Utensils
Fine-Mesh Strainer
Two Medium Bowls
Tongs
Step 1
To make the chicken: Put the chicken strips, buttermilk, 6 tablespoons of hot sauce, and 1 tablespoon of Cajun seasoning into a resealable freezer bag. Mix until fully incorporated and the chicken is coated. Seal and refrigerate for at least 6 hours or overnight.
Step 2
Remove the chicken from the marinade and strain over the sink to drain any excess liquid.
Step 3
In a medium bowl, whisk together the flour, remaining 4 tablespoons of Cajun seasoning, salt, and pepper. Dredge the chicken strips in the seasoned flour, gently shaking off any excess. Place the strips in the air fryer basket.
Step 4
Install a wire rack on Level 1. Select AIR FRY, select 2 LEVEL, set the temperature to 360°F, and set the time to 30 minutes. Press START/STOP to begin preheating.
Step 5
When the unit has preheated, insert the air fryer basket on Level 3. Close the oven door to begin cooking.
Step 6
To make the remoulade coleslaw: While the chicken is cooking, combine the coleslaw mix, mayonnaise, vinegar, mustard, pickle brine, remaining 2 tablespoons of hot sauce, salt, and pepper in a medium bowl and set aside.
Step 7
When there are 5 minutes remaining, place the baguettes on the sheet pan. Place the sheet pan on the wire rack on Level 1 and cook along with the chicken for the remaining 5 minutes.
Step 8
Cooking is complete when an instant-read thermometer inserted in the chicken reads 165°F and the exterior is crispy.
Step 9
Carefully remove the bread and chicken from the oven. Let the bread cool for a few minutes. Cut the baguettes into top and bottom halves. Top the bottom halves with the chicken, slaw, and any desired toppings, then cover with the top baguette halves. Cut each sandwich crosswise to serve.
To make the chicken: Put the chicken strips, buttermilk, 6 tablespoons of hot sauce, and 1 tablespoon of Cajun seasoning into a resealable freezer bag. Mix until fully incorporated and the chicken is coated. Seal and refrigerate for at least 6 hours or overnight.
Chicken
141.75g
boneless, skinless chicken breasts, cut lengthwise into 1-inch-wide strips
2 1/2 cups
buttermilk
6 tablespoons
hot sauce
5 tablespoons
Cajun seasoning, divided
2 cups
all-purpose flour
to taste
Kosher salt and freshly ground black pepper
Coleslaw
coleslaw mix
1/2 cup
mayonnaise
1/4 cup
apple cider vinegar
1/4 cup
Dijon mustard
2 tablespoons
dill pickle brine
2 tablespoons
hot sauce
to taste
Kosher salt and freshly ground black pepper
to taste
Kosher salt and freshly ground black pepper
Coleslaw
coleslaw mix
1/2 cup
mayonnaise
1/4 cup
apple cider vinegar
1/4 cup
Dijon mustard
2 tablespoons
dill pickle brine
2 tablespoons
hot sauce
to taste
Kosher salt and freshly ground black pepper
3 12-inch
baguettes
Step 3 of 9
In a medium bowl, whisk together the flour, remaining 4 tablespoons of Cajun seasoning, salt, and pepper. Dredge the chicken strips in the seasoned flour, gently shaking off any excess. Place the strips in the air fryer basket.
Chicken
141.75g
boneless, skinless chicken breasts, cut lengthwise into 1-inch-wide strips
2 1/2 cups
buttermilk
6 tablespoons
hot sauce
5 tablespoons
Cajun seasoning, divided
2 cups
all-purpose flour
to taste
Kosher salt and freshly ground black pepper
Coleslaw
coleslaw mix
1/2 cup
mayonnaise
1/4 cup
apple cider vinegar
1/4 cup
Dijon mustard
2 tablespoons
dill pickle brine
2 tablespoons
hot sauce
to taste
Kosher salt and freshly ground black pepper
to taste
Kosher salt and freshly ground black pepper
Coleslaw
coleslaw mix
1/2 cup
mayonnaise
1/4 cup
apple cider vinegar
1/4 cup
Dijon mustard
2 tablespoons
dill pickle brine
2 tablespoons
hot sauce
to taste
Kosher salt and freshly ground black pepper
3 12-inch
baguettes
Step 4 of 9
Install a wire rack on Level 1. Select AIR FRY, select 2 LEVEL, set the temperature to 360°F, and set the time to 30 minutes. Press START/STOP to begin preheating.
Chicken
141.75g
boneless, skinless chicken breasts, cut lengthwise into 1-inch-wide strips
2 1/2 cups
buttermilk
6 tablespoons
hot sauce
5 tablespoons
Cajun seasoning, divided
2 cups
all-purpose flour
to taste
Kosher salt and freshly ground black pepper
Coleslaw
coleslaw mix
1/2 cup
mayonnaise
1/4 cup
apple cider vinegar
1/4 cup
Dijon mustard
2 tablespoons
dill pickle brine
2 tablespoons
hot sauce
to taste
Kosher salt and freshly ground black pepper
to taste
Kosher salt and freshly ground black pepper
Coleslaw
coleslaw mix
1/2 cup
mayonnaise
1/4 cup
apple cider vinegar
1/4 cup
Dijon mustard
2 tablespoons
dill pickle brine
2 tablespoons
hot sauce
to taste
Kosher salt and freshly ground black pepper
3 12-inch
baguettes
Step 6 of 9
To make the remoulade coleslaw: While the chicken is cooking, combine the coleslaw mix, mayonnaise, vinegar, mustard, pickle brine, remaining 2 tablespoons of hot sauce, salt, and pepper in a medium bowl and set aside.
Chicken
141.75g
boneless, skinless chicken breasts, cut lengthwise into 1-inch-wide strips
2 1/2 cups
buttermilk
6 tablespoons
hot sauce
5 tablespoons
Cajun seasoning, divided
2 cups
all-purpose flour
to taste
Kosher salt and freshly ground black pepper
Coleslaw
coleslaw mix
1/2 cup
mayonnaise
1/4 cup
apple cider vinegar
1/4 cup
Dijon mustard
2 tablespoons
dill pickle brine
2 tablespoons
hot sauce
to taste
Kosher salt and freshly ground black pepper
to taste
Kosher salt and freshly ground black pepper
Coleslaw
coleslaw mix
1/2 cup
mayonnaise
1/4 cup
apple cider vinegar
1/4 cup
Dijon mustard
2 tablespoons
dill pickle brine
2 tablespoons
hot sauce
to taste
Kosher salt and freshly ground black pepper
3 12-inch
baguettes
Step 7 of 9
When there are 5 minutes remaining, place the baguettes on the sheet pan. Place the sheet pan on the wire rack on Level 1 and cook along with the chicken for the remaining 5 minutes.
Chicken
141.75g
boneless, skinless chicken breasts, cut lengthwise into 1-inch-wide strips
2 1/2 cups
buttermilk
6 tablespoons
hot sauce
5 tablespoons
Cajun seasoning, divided
2 cups
all-purpose flour
to taste
Kosher salt and freshly ground black pepper
Coleslaw
coleslaw mix
1/2 cup
mayonnaise
1/4 cup
apple cider vinegar
1/4 cup
Dijon mustard
2 tablespoons
dill pickle brine
2 tablespoons
hot sauce
to taste
Kosher salt and freshly ground black pepper
to taste
Kosher salt and freshly ground black pepper
Coleslaw
coleslaw mix
1/2 cup
mayonnaise
1/4 cup
apple cider vinegar
1/4 cup
Dijon mustard
2 tablespoons
dill pickle brine
2 tablespoons
hot sauce
to taste
Kosher salt and freshly ground black pepper
3 12-inch
baguettes
Step 9 of 9
Carefully remove the bread and chicken from the oven. Let the bread cool for a few minutes. Cut the baguettes into top and bottom halves. Top the bottom halves with the chicken, slaw, and any desired toppings, then cover with the top baguette halves. Cut each sandwich crosswise to serve.
Chicken
141.75g
boneless, skinless chicken breasts, cut lengthwise into 1-inch-wide strips
2 1/2 cups
buttermilk
6 tablespoons
hot sauce
5 tablespoons
Cajun seasoning, divided
2 cups
all-purpose flour
to taste
Kosher salt and freshly ground black pepper
Coleslaw
coleslaw mix
1/2 cup
mayonnaise
1/4 cup
apple cider vinegar
1/4 cup
Dijon mustard
2 tablespoons
dill pickle brine
2 tablespoons
hot sauce
to taste
Kosher salt and freshly ground black pepper
