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.