Crispy Lemon Pepper Chicken Sandwich

1. 1

   Preheat the air fryer to 385°F (375°F).

2. 2

   Pat the chicken thighs dry. Dredge each piece in flour, dip in the beaten egg, then coat thoroughly with crushed corn flakes. Lightly spray the coated chicken with 0‑calorie oil spray.

   Kitchen notes · Added by ReelsMeals: Corn flake crumbs cover the chicken evenly. Press the coating onto each piece before air frying.

3. 3

   Place the coated chicken in the air‑fryer basket in a single layer. Cook for 16 minutes, flipping halfway through, until the internal temperature reaches 165°F (165°F).

   Kitchen notes · Added by ReelsMeals: Crust is crisp and chicken reaches the stated temperature. Turn midway for even browning.

4. 4

   While the chicken cooks, prepare the Lemon Pepper Sauce: melt 1 tbsp light butter in a small saucepan over medium heat, add 1 tbsp lemon juice, 1 tbsp soy sauce, black pepper to taste, and 1 tbsp honey. Stir and cook until the mixture thickens and becomes sticky, then keep warm.

5. 5

   Prepare the Cucumber Salad: in a bowl combine the sliced cucumber, thinly sliced red onion, salt to taste, 1 tbsp olive oil, 1 tbsp white balsamic vinegar, and honey to taste. Toss well, cover, and refrigerate until the sandwich is ready.

Make the spread

6. 6

   spread 1 tbsp light sour cream on each sliced piece of ciabatta and sprinkle with chopped fresh chives.

Assemble the sandwich

7. 7

   place a piece of crispy chicken on the bottom ciabatta slice, top with a generous portion of cucumber salad, drizzle with the warm Lemon Pepper Sauce, and close with the top slice of bread.

8. 8

   Serve immediately while the chicken is still hot and the bread is crisp.