Ingredients:

  • 4 Boneless, skinless chicken breasts (approx. 600g total)
  • 240 ml (1 cup) Buttermilk (full fat)
  • 1 tbsp Hot sauce (e.g., Frank’s RedHot, optional but recommended)
  • 1 tsp Kosher salt (5g)
  • ½ tsp Black pepper (2.5g)
  • 2 Large eggs, lightly beaten
  • 2 tbsp Buttermilk (reserved from the brine)
  • 200g (1 ½ cups) All-purpose flour
  • 60g (½ cup) Cornstarch
  • 1 tbsp Smoked paprika
  • 1 tbsp Garlic powder
  • 1 tsp Onion powder
  • 1 tsp Baking powder
  • 1 tsp Kosher salt
  • ½ tsp Cayenne pepper (optional, adjust to taste)
  • 4 Brioche or potato buns, split
  • Oil spray (neutral oil like canola or sunflower)
  • 100g (3-4 oz) Dill pickle chips (thick-cut)
  • 120 ml (½ cup) Mayonnaise (full fat)
  • 2 tsp Relish or finely diced gherkins
  • 1 tsp Dijon mustard

Instructions:

  1. Prepare and Brine the Chicken: Pound each chicken breast between plastic wrap to an even thickness of about 1.5 cm (½ inch). Whisk together the buttermilk, hot sauce, salt, and pepper in a medium bowl. Submerge the pounded chicken, cover, and refrigerate for a minimum of 30 minutes (up to 4 hours).
  2. Set Up the Breading Stations: In the first shallow dish, whisk together the flour, cornstarch, seasonings, and baking powder (Dry Mix). In the second dish, whisk the eggs and reserved buttermilk (Wet Mix). Remove chicken from the brine, allowing excess liquid to drip off (do not rinse).
  3. The Double Dredge: Dip one piece of chicken into the Wet Mix, then immediately into the Dry Mix. Dip the partially coated chicken back into the Wet Mix, and immediately back into the Dry Mix. Press the coating firmly onto the chicken to ensure a rugged, craggy texture. Place breaded chicken on a clean wire rack and rest for 10 minutes (This is crucial for coating adhesion).
  4. Air Frying: Preheat the air fryer to 200°C (400°F) for 5 minutes. Lightly mist the basket with oil spray. Place two chicken breasts in the basket, ensuring they do not touch. Generously spray the top of the chicken with oil. Cook for 8 minutes. Flip the chicken, spray the second side generously, and cook for another 8–10 minutes, until deeply golden brown and crispy. Check internal temperature (74°C/165°F). Rest for 3 minutes.
  5. Assembly: While the chicken rests, lightly toast the buns. Combine the Simple Chef Sauce ingredients (mayonnaise, relish, mustard). Spread sauce on both halves of the bun. Place the hot, crispy chicken on the bottom bun and pile high with dill pickles. Serve immediately.