• Pound the chicken breasts out to even thickness. Pat chicken very dry with paper towels. If you're running out of breading it's mostly likely that your chicken isn't dry enough. Set chicken 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 Frank's Wing Sauce.
• Whisk 1 tbsp of the seasoned flour into the egg/wing sauce mixture.
• Coat chicken in seasoned flour mixture. Shake off all of the excess flour. Set chicken aside.
• Add 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 almost completely.
• 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.
• See below for cooking methods. After the chicken patties are cooked, brush on remaining wing sauce. Serve immediately. If you want to to eat the chicken later, wait until you're ready to eat them to glaze with wing sauce. This will keep the coating crunchy.
• 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 14-20 minutes, depending on the thickness of the chicken.

FOR THE OVEN

• Bake on a greased cookie sheet at 400F for 15 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 SLAW

• Mix together coleslaw and ranch dressing. Top each sandwich with about 3 tbsp of slaw.