Slice the chicken breasts in half horizontally to create thinner pieces. If still thick, gently pound them for even cooking.

Marinate the chicken in buttermilk, a little pickle juice, salt, pepper, and garlic powder for at least 30 minutes, preferably 2-4 hours.

In a shallow bowl, mix flour, cornstarch, paprika, salt, pepper, and cayenne.

In another bowl, whisk the egg with a splash of the buttermilk marinade.

Dredge the chicken in the flour mixture, dip in the egg mixture, then return to the flour mixture, pressing to ensure coating sticks.

For the air fryer method, preheat to 390 F, spray the basket, add chicken in a single layer, and lightly spray the tops with oil. Cook for 10-14 minutes, flipping halfway, until the internal temperature reaches 165 F.

For the baked method, preheat to 425 F, place coated chicken on a wire rack, spray with oil, and bake for 18-24 minutes, flipping once. Broil for 1-2 minutes for additional color if desired.

Toast the buns to prevent sogginess once assembled.

Build your sandwich with the crispy chicken, your choice of sauce, and toppings.