Cut each breast in half, use a mallet to pound down chicken into an even thickness. Place chicken in a plastic bag or tupperware container. Pour buttermilk, pickle juice, salt and lemon zest overtop. Ensure each piece is fully submerged. Refrigerate at least 1 hour. Remove from refrigerator and allow to come to room temperature for 10 minutes before tossing in flour.

In a shallow bowl, combine flour, cornstarch, salt, chipotle chili and toss to combine. Remove chicken from brine and dredge in the flour mixture. Press down with your hand to ensure the chicken is fully covered in the mixture on both sides. Repeat until all the pieces have been made.

Preheat your air-fryer as you normally would for 10 minutes. Once ready, spray the bottom with cooking oil and coat chicken on both sides with a generous amount of cooking oil. Transfer chicken to the air-fryer basket, ensure not to overlap. Cook for 20 minutes flipping half way at 400 degrees F. Repeat if cooking in batches.

In the meantime, cook bacon, and prepare all of the sandwich toppings. Toast bread once chicken has fully cooked and removed from the air-fryer.

To assemble: spread a generous amount of sauce on top and bottom buns. Layer with lettuce, tomato, onion, and bacon, followed by the crispy chicken and finish with pickles on top. ENJOY!