Prep the chicken: Slice each chicken breast horizontally to make two thinner cutlets. If using thighs, leave as is. Lightly pound thicker spots to even thickness for consistent cooking.

Marinate: In a bowl, mix buttermilk, hot sauce, and salt. Add chicken and coat well. Cover and chill for at least 30 minutes, up to 4 hours. This tenderizes and seasons the meat.

Make the breading: In a shallow dish, combine flour, cornstarch, paprika, garlic powder, onion powder, black pepper, salt, and cayenne. Stir to blend evenly.

Preheat the air fryer: Set to 375°F (190°C) for 5 minutes. A hot basket helps crisp the coating.

Coat the chicken: Working one piece at a time, let excess marinade drip off. Dredge in the flour mixture, pressing to help the coating stick. For extra crunch, dip back into the marinade quickly and dredge again for a double coat.

Oil the surface: Lightly spray both sides of each breaded piece with oil. This is key for even browning in the air fryer.

Arrange in the basket: Place chicken in a single layer with space between pieces. Don’t crowd. Work in batches if needed.

Air fry: Cook at 375°F (190°C) for 6–8 minutes. Flip, spray again, and cook 5–7 more minutes until golden and the internal temp hits 165°F (74°C). Thighs may need a minute or two more.

Toast the buns: While the chicken rests 2–3 minutes, lightly butter or mayo the buns and toast them in the air fryer at 350°F for 1–2 minutes or in a skillet until golden.

Mix the sauce: Stir together mayo, mustard, honey, hot sauce, and a pinch of salt. Adjust heat and sweetness to taste.

Optional slaw: Toss cabbage with mayo, vinegar, sugar, salt, and pepper. Keep it light so it doesn’t make the bun soggy.

Assemble: Spread sauce on buns. Add lettuce or slaw, the chicken, pickles, and tomato if you like. Top with more sauce and the bun.