Ingredients:

  • 4 (approx. 180g / 6 oz each) Boneless, skinless chicken breasts (halved horizontally to create 8 thinner cutlets)
  • 1 cup (240 ml) Buttermilk
  • 1 Tbsp (15 ml) Hot Sauce (e.g., Tabasco or Frank’s Red Hot)
  • 1 tsp (5g) Salt (for brine)
  • ½ tsp (2.5g) Black Pepper (for brine)
  • 1 cup (125g) All-purpose flour
  • 2 Tbsp (30g) Cornstarch
  • 1 Tbsp (15g) Smoked Paprika
  • 1 tsp (5g) Garlic powder
  • 1 tsp (5g) Onion powder
  • 1 tsp (5g) Cayenne pepper (optional)
  • 1 tsp (5g) Salt (for dredge)
  • ½ tsp (2.5g) Pepper (for dredge)
  • 2 large Eggs
  • 2 Tbsp (30 ml) Milk or Buttermilk (for egg wash)
  • 2 cups (120g) Panko breadcrumbs
  • 4 Brioche or Potato Buns (split)
  • 3 Tbsp (45g) Mayonnaise
  • 1 Tbsp (15g) Dill pickle relish or finely chopped dill pickles
  • ½ tsp (2.5g) Dijon Mustard
  • 16–20 slices of Bread-and-Butter or Dill Pickles
  • Vegetable oil cooking spray

Instructions:

  1. Prepare the chicken: Slice thick chicken breasts horizontally to create two thinner cutlets (or pound thin). Pat them completely dry. In a non-reactive container, combine the buttermilk, hot sauce, salt, and pepper. Add the chicken cutlets and refrigerate for a minimum of 1 hour, or up to 4 hours.
  2. Set up the breading station: Remove the chicken from the brine (do not rinse). Prepare three dishes: Dish 1 (Flour Dredge) whisking flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and pepper. Dish 2 (Egg Wash) whisking eggs and milk/buttermilk. Dish 3 (Crunch Layer) with Panko breadcrumbs.
  3. Bread the cutlets: Following the wet-to-dry method, dredge one cutlet in the Flour Mix, shake off excess. Dip in the Egg Wash, allowing excess egg to drip away. Immediately transfer and press firmly into the Panko breadcrumbs until fully coated. Place the breaded cutlets on a wire rack or baking sheet and allow them to rest for 10 minutes to set the crust.
  4. Air Fry the chicken: Preheat the air fryer to 380°F (195°C) for 5 minutes. Lightly spray the air fryer basket with oil. Place the breaded chicken in a single layer (cook in batches if necessary). Liberally spray the top of the chicken with cooking oil.
  5. Cook the chicken: Cook for 8 minutes. Flip the chicken, spray the second side again with oil, and cook for another 7–9 minutes, or until the exterior is deeply golden brown and the internal temperature reaches 165°F (74°C). Keep finished chicken warm while cooking remaining batches.
  6. Assemble the sandwich: Lightly spray the split buns and air fry for 1-2 minutes until lightly toasted. Combine the mayonnaise, relish, and Dijon mustard for the sauce. Spread the dill-pickle mayo generously on the toasted buns, top with the hot, crispy chicken cutlet, and add generous slices of pickles. Serve immediately.