Step 1

Put 1 cup of pickle juice in a zippered bag. Add the cutlets and let them marinate, refrigerated, for 30 minutes to 2 hours.

Step 2

Take the chicken out and pat it dry.

Step 3

Mix the paprika, cayenne pepper, garlic powder, onion powder, black pepper, salt, and flour in a bowl.

Step 4

In another shallow bowl, combine the milk and egg.

Step 5

Dip the cutlets in the egg mixture. Let any excess drip off.

Step 6

Then dip it in the flour mixture. Make sure the pieces are well coated and shake off any excess flour. Put the pieces of chicken on a rack and let it rest for 5-10 minutes.

Step 7

While it sits, preheat the air fryer at 360 °F for 5 minutes.

Step 8

Spray the air fryer basket and the chicken with some olive oil spray.

Step 9

Air fry at 360 °F for 6 minutes. Flip the chicken over and air fry it for another 6 minutes.

Step 10

While the chicken cooks, slice the tomatoes and get the rest of the sandwich toppings ready.

Step 11

Use a meat thermometer to ensure that the chicken has reached 165 °F internally. If not, continue to cook it until it is done.

Step 12

Leave it in the air fryer and add one or two slices of American cheese on top when it is done. Close the air fryer for 1-2 minutes to let the cheese melt.

Step 13

Spread the spicy mayonnaise on the roll. Then top it with lettuce, chicken with cheese, dill pickles, and tomato. Or use one of the sandwich variations below.