Crispy Buffalo Chicken Air Fryer Sandwich

Dredge the chicken thigh in flour, then dip into the beaten egg and finally coat with crushed corn flakes.

Preheat air fryer to 385°F (195°C).

Place the coated chicken thigh in the air fryer basket and cook for 16 minutes, turning halfway through.

For the buffalo sauce, heat a pan over medium heat and add the butter and chopped garlic, stirring until the garlic is fragrant.

Add gochujang and Worcestershire sauce to the pan, stirring continuously.

If the sauce appears too thick, add water a tablespoon at a time until the desired consistency is achieved.

In a bowl, combine cucumber, cabbage, Fresno peppers, and dill.

Squeeze the lemon over the salad, add avocado oil, and sweetener of choice, then toss everything together.

Assemble the sandwich by placing the air-fried chicken on a bun, spooning buffalo sauce over it, and adding cucumber salad as a topping.