Step 1

In a medium sized mixing bowl, prepare brine. Whisk buttermilk, pickle juice, and hot sauce together.

Step 2

Dice the chicken. Add to the buttermilk mixture bowl. Let brine for 2 hours.

Step 3

Prepare dredging station: Add ingredients for seasoned flour in a mixing bowl or large ziplock bag. Whisk eggs and add to a second bowl.

Step 4

Dredge the chicken: First, remove chicken from the buttermilk brine and dip chicken into flour, (or add to the ziplock bag and shake to coat evenly with flour), then dip the chicken into the eggs and allow the excess egg to drip off.

Step 5

Add back to the flour bowl (or ziplock) and toss to coat.

Step 6

Air Fry Chicken: Spray air fryer basket with non-stick cooking spray. Add the chicken to the basket in a single layer, depending on the size of the basket this may take 2 batches.

Step 7

Spray lightly with canola oil. Set to 400 degrees F and cook for 5 minutes. Flip, and cook for an additional 5 minutes.

Step 8

While the chicken is cooking, prepare sauce: Add cayenne pepper, brown sugar, and olive oil to a small bowl and whisk to combine

Step 9

Toss the chicken in the sauce. Serve immediately with sliced dill pickles.