Step-by-Step Instructions

1. 1.Prepare Jalapeño Honey

   Slice 3 jalapeños into rounds. Add to a small saucepan with 300g raw honey. Mix. Cook on 5/10 heat until a light boil, then reduce heat to low. Stir occasionally. Cook for 10-15 minutes until jalapeños look softened and slightly translucent. Remove from heat. Once cooled to room temperature, transfer to jars and refrigerate overnight.

2. 2.Prepare Chicken Breast

   Take 28oz chicken breast (7oz per patty). Flatten to an even thickness using your fist or a meat tenderizer. Pat completely dry with paper towels on both sides.

3. 3.Prepare Coating Stations

   In Bowl 1, combine 30g all-purpose flour, 8g corn starch, 2g baking powder, and 1/2 of the seasoning mix (1/4 tsp sea salt, 1/2 tsp black pepper, 1/4 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp paprika). Mix well. In Bowl 2, combine 50g egg whites and 30g Frank's Red Hot Buffalo Sauce. Mix well. In Bowl 3, combine 60g panko and the remaining 1/2 of the seasoning mix (1/4 tsp sea salt, 1/2 tsp black pepper, 1/4 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp paprika). Mix well.

4. 4.Coat Chicken Patties

   Using the left hand/right hand technique (left for dry, right for wet), coat each chicken patty. First, coat chicken in Bowl 1 (flour), pressing firmly to adhere. Shake off excess. Then, transfer to Bowl 2 (egg wash), ensuring full coverage. Shake off excess. Finally, transfer to Bowl 3 (panko), pressing firmly to ensure panko sticks. Each patty should be fully coated and look golden-brown before cooking.

5. 5.Air Fry Chicken Patties

   Place coated chicken patties in the air fryer basket (2 patties at a time if large). Spray both sides with avocado oil spray. Air fry at 400°F (200°C) for 9-10 minutes, flipping halfway (around 5 minutes) and spraying again with oil, until golden brown and crispy.

6. 6.Prepare Garlic White Sauce

   In a bowl, whisk together 300g plain non-fat Greek yogurt, 60g water (optional), 30g fresh lemon juice, 1/2 tsp garlic powder, and 1 tsp salt until smooth. Refrigerate until ready to use.

7. 7.Prepare Lime Cilantro Slaw

   In a large bowl, toss together 300g green cabbage, 100g red cabbage, 25g chopped cilantro, 30g fresh lime juice, 15g rice vinegar, and 3g salt. Let sit for at least 10 minutes to allow flavors to meld.

8. 8.Toast Brioche Buns

   Air fry brioche buns at 350°F (175°C) for about 1 minute, or until golden brown. Place on a cooling rack immediately to prevent sogginess.

9. 9.Assemble Sandwich

   Spread 30g of garlic white sauce on the bottom brioche bun. Place one crispy chicken patty on top. Drizzle 10g of jalapeño honey over the chicken. Top with 1/6th of the lime cilantro slaw. Spread more garlic white sauce on the top bun and place it on the sandwich.