Fried Chicken Sandwich But Healthy
Joshua Weissman has done the impossible - he's made fast food healthy.
Joshua Weissman•
Aug 22, 2025
Ingredients (24)
Cure
Light Ranch
Dredge
Herb Salad
Assembly
Directions
In a small bowl, season chicken thighs (4) with salt (1 Tbsp), garlic powder (2 tsp), and jalapeno powder (1 tsp). Toss by hand to combine ensuring that the thighs are evenly coated in the cure. Place in the refrigerator to cure for at least 1 hour, preferably overnight.
For the sauce, in a medium sized mixing bowl combine nonfat Greek yogurt (¾ cup), Buffalo style hot sauce (2 tsp), Worcestershire sauce (1 tsp), white distilled vinegar (1 tsp), sliced chives (½ bunch), and mushroom powder (1 Tbsp). Season to taste with salt and pepper then whisk together to combine.
Preheat an air fryer to 375°F. While the air fryer is preheating, set up the 3 step breading station. In 3 separate bowls place corn flakes (1 cup), flour (1 cup), and egg whites (4–5) that have been whisked together. Coat the cured chicken thighs (4) in flour (1 cup), shaking off excess. Then coat in the egg whites (4–5), and then in the corn flakes (1 cup). Make sure to keep one hand for dry ingredients and one hand for wet ingredients.
Cook the breaded chicken thighs (4) in the air fryer for 20-22 minutes, flipping halfway through.
While the chicken is cooking, prepare an herb salad in a small mixing bowl composed of dill (¼ cup), mint (¼ cup), parsley (¼ cup), and thinly shaved red onion (¼).
Once the chicken (1) is cooked, spread a spoonful of light ranch onto the bottom and top of a toasted or untoasted bun. Place four dill pickle (4) chips on the bottom bun followed by the fried chicken and herb salad. Place the top bun on and enjoy.
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