Ingredients

• 2 boneless, skinless chicken breasts (6-8oz each)
• 1 cup pickle juice
• ½ cup buttermilk
• 1 egg, beaten
• cooking oil
• ½ cup all-purpose flour
• ½ tsp garlic powder
• ½ tsp paprika
• 1 tsp salt
• ¼ tsp black pepper
• 1 tbsp powdered sweetener
• 1 tsp cayenne pepper
• 2 brioche buns
• 4 slices dill pickle chips
• 2 slices leaf lettuce
• 4 slices tomato
• ¼ cup mayonnaise
• 2 tbsp honey
• 2 tsp hickory BBQ sauce
• 2 tsp Dijon mustard
• 1 tsp yellow mustard
• ½ tsp xanthan gum

Instructions

1. Marinate: Combine pickle juice and buttermilk in a large bowl or sealable bag. Add chicken breasts and refrigerate for 30 minutes
2. Prepare: Mix flour, paprika, garlic powder, salt, pepper, and sweetener in a large bowl. Beat egg in separate bowl
3. Prep Air Fryer: Spray air fryer basket with cooking oil
4. Bread: Remove chicken from marinade. Dip each piece in beaten egg, then coat thoroughly in seasoned flour mixture
5. Oil: Lightly spritz breaded chicken with cooking oil
6. Cook: Air fry at 400°F / 204°C for 15 minutes
7. Finish: Carefully flip chicken, spritz with oil, and cook for additional 5-7 minutes until crispy and internal temperature reaches 165°F or 74°C
8. Toast: Optional - toast buns in air fryer at 400°F / 204°C for 3-4 minutes
9. Make Sauce: Combine mayo, honey, BBQ sauce, and both mustards. For thickening, either mix xanthan gum with 2 tsp sauce or combine 1 tsp cornstarch with 1 tsp water
10. Assemble: Build sandwich with prepared sauce, lettuce, tomatoes, and pickles as desired

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