Step 1

Cut the chicken breasts into 2 pieces so that you have a total of 8 pieces of chicken.

Step 2

Set up a two-stage dredging station. Whisk the eggs and buttermilk together in a bowl. Combine the flour, paprika, garlic powder, onion powder, salt and black pepper in a zipper-sealable plastic bag. Dip the chicken pieces into the egg-buttermilk mixture, then toss them in the seasoned flour, coating all sides. Repeat this procedure (egg mixture and then flour mixture) one more time. This can be a little messy, but make sure all sides of the chicken are completely covered. Spray the chicken with vegetable oil and set aside.

Step 3

Pre-heat the air fryer to 370ºF. Spray or brush the bottom of the air-fryer basket with a little vegetable oil.

Step 4

Air-fry the chicken in two batches at 370ºF for 20 minutes, flipping the pieces over halfway through the cooking process. Transfer the chicken to a plate, but do not cover. Repeat with the second batch of chicken.

Step 5

Lower the temperature on the air fryer to 340°F. Flip the chicken back over and place the first batch of chicken on top of the second batch already in the basket. Air-fry for another 7 minutes.

Step 6

While the chicken is air-frying, combine the cayenne pepper and salt in a bowl. Heat the vegetable oil in a small saucepan and when it is very hot, add it to the spice mix, whisking until smooth. It will sizzle briefly when you add it to the spices. Place the fried chicken on top of the white bread slices and brush the hot sauce all over chicken. Top with the pickle slices and serve warm with lemon-dill buttermilk dressing to cool the heat. Enjoy the heat and the flavor!