• Pound the chicken breasts out to even thickness. Pat chicken very dry with paper towels. Set aside on a cutting board.
• Create your breading station. In one bowl, mix together flour, cornstarch, and seasonings. In another bowl, whisk together egg and 2 tbsp almond milk. Whisk 1 tbsp of the seasoned flour into the egg/almond milk mixture.
• Coat chicken in seasoned flour mixture. Set chicken aside.
• Add remaining 1 1/2 tbsp of milk to the seasoned flour blend. Mix the milk through the flour with a fork or your fingers until you see some small clumps of flour in the mixture.
• Dip flour-coated chicken into egg mixture and let excess drain off. Place chicken into seasoned flour mixture and press the flour into chicken. Gently shake off excess and set on cutting board. Let set for about 5 minutes. Then spray both sides of the chicken with cooking spray--enough to lightly coat the breading.
• FOR ALL METHODS, make sure you let the chicken rest for 5-10 minutes before eating. This will set the juices of the chicken and the breading.

FOR THE AIR FRYER (recommended method)

• Cook at 400F for 18-24 minutes, depending on the thickness of the chicken.

FOR THE OVEN

• Bake on a greased cookie sheet at 400F for 20 minutes. Gently flip chicken, then bake for another 15-20 minutes, or until the chicken is cooked through.

FOR THE SKILLET

• Add 2 tsp oil to a large skillet on medium heat. Swirl to coat the pan with the oil, then add chicken. Cook for 7-10 minutes, flip and cook for a remaining 7-10 minutes, or until chicken is cooked through. Check the crust often to make sure it doesn't burn.

ASSEMBLE THE SANDWICHES

• Mix together mayo and hot sauce.
• Lightly toast hamburger buns. Spread mayo mixture evenly across all 4 bottom buns. Lay pickle slices on top of mayo.
• Place chicken on pickles. Top with more hot sauce, if desired. Place bun on top and enjoy!