Pound out the thicker end of the chicken breast to make the thickness even on both ends, about 1/2-inch thick, then cut each breast in half to make 4 pieces.

Whisk buttermilk and pickle juice in a bowl. Add chicken and toss to coat; cover with plastic wrap and chill at least 6 hours or overnight.

Combine flour, garlic powder, paprika, 1/2 teaspoon salt, and cayenne pepper in a shallow bowl.

Whisk egg in another bowl.

Line the air fryer basket with an air fryer parchment liner.

Working with one chicken breast at a time, dip chicken in the flour mixture, shaking off excess. Then into the egg and back into the flour, using the back of a fork to coat well so it adheres.

Shake excess then transfer to the prepared air fryer basket and spray tops with oil.

Air fry in batches as needed at 380°F until golden and cooked through, about 15 to 18 minutes, turning halfway, or until an instant-read thermometer inserted into the thickest part of the breast reads 165°F.

Meanwhile, combine sriracha and mayo in a small bowl.

To assemble sandwiches, place the mayo on the top of rolls, place the chicken on the bottom roll followed by the pickle chips and tops of rolls.