In a medium sized mixing bowl, prepare brine. Whisk ½ cup buttermilk, 1 Tablespoon pickle juice, and 1 Tablespoon hot sauce together.
Dice the 2 boneless, skinless chicken breasts. Add to the buttermilk mixture bowl. Let brine for 2 hours. (This makes a big difference but if you are super short on time, try to brine for at least 30 minutes)
Prepare dredging station: Add 1 cup all-purpose flour, 2 teaspoons kosher salt, ½ teaspoon chili powder, ½ teaspoon garlic powder, ½ teaspoon paprika, ½ teaspoon cumin and ½ teaspoon black pepper in a large ziploc bag (or bowl.)
In a second bowl whisk together 2 large eggs
Dredge the chicken (you'll do this in batches): First, remove chicken from the buttermilk brine and add to the flour in the ziploc bag and shake to coat evenly with flour, then dip the chicken into the whisked eggs and allow the excess egg to drip off.
Add back to the flour in the ziploc bag and toss to coat.
Air Fry Chicken: Spray air fryer basket with olive oil 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.
Spray the chicken with more olive oil spray. Set air fryer to 400F degrees and cook for 5 minutes. Flip, and cook for an additional 5 minutes (or until chicken reaches an internal temperature of 165F degrees.
While the chicken is cooking, prepare sauce: In a bowl, whisk together 1 ½ Tablespoon cayenne pepper, 1 Tablespoon dark brown sugar and ½ cup olive oil.
Toss the chicken in the sauce. Serve immediately with ½ cup sliced dill pickles.
Notes
Chicken tenderloins can be used for this.
These can be frozen, see tips above.
Make sure you spray your air fryer with olive oil spray so these won't stick.
I prefer to use olive oil spray for air frying as it is less likely to gunk up your air fryer basket over time.
You will need to cook these in batches, you do not want to overcrowd them.