Air Fryer Crispy Chicken Sandwich

Pat chicken dry and season with kosher salt and freshly ground black pepper.

Whisk eggs with yellow or honey mustard, bread-and-butter pickle juice, sweet paprika, garlic powder, and cayenne pepper in a shallow bowl.

Prepare a breading station by placing plain bread crumbs and all-purpose flour in separate shallow bowls.

Dredge each chicken cutlet in all-purpose flour, dip in the egg mixture, then coat with plain bread crumbs, and set aside on a plate.

Preheat the air fryer to 400°F, spray the basket with olive oil cooking spray, arrange chicken cutlets in a single layer, and cook until golden and cooked through, flipping halfway through.

Assemble the sandwich by placing the crispy chicken on a lightly toasted potato roll and topping with lettuce, sliced tomatoes, and extra yellow or honey mustard.