Ingredients

1/2 cup buttermilk
1 tablepoon cornstarch, optional
3 tablespoons blackening spice, divided (premade or see ingredients below)
2 boneless, skinless chicken breast fillets , (6–8 ounces each)
2 brioche buns
6 sliced pickles
2 tablespoons Mayonnaise

BLACKENING SPICE (combine all ingredients)

1 tablespoon smoked paprika
1 teaspoon onion powder
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1/4 teaspoon white pepper

Directions

In a mixing bowl or food storage container, whisk together buttermilk, cornstarch (for crispier chicken), and 1 1/2 tablespoons of the blackening spice.

Add the chicken to the buttermilk mixture and flip to coat. Cover and refrigerate 1 hour.

Remove chicken from buttermilk and shake off excess buttermilk. Sprinkle generously on both sides with the remaining 1 1/2 tablespoons of blackening spice and then spray with vegetable oil spray to promote browning. Transfer to the air fryer basket.

Air fry at 375°F for 12–15 minutes, until browned on the outside and a meat thermometer registers at least 165°F when inserted into the thickest piece.

For the best flavor, spray brioche buns with vegetable oil spray or lightly butter and brown in a skillet over medium heat.

Place a few slices of pickle on the bottom bun and spread mayonnaise on the top bun. Place chicken breasts on the 2 bottom buns and then place the top buns over the chicken to finish the sandwiches.