1. Pound chicken cutlets to an even 1/2-inch thickness.

2. Combine buttermilk, hot sauce, and 1/2 teaspoon salt in a bowl.

3. Add chicken and marinate for at least 30 minutes.

4. Mix flour, cornstarch, panko, paprika, garlic powder, onion powder, black pepper, cayenne, and remaining salt in a shallow dish.

5. Remove chicken from marinade and let excess drip off.

6. Press chicken firmly into breading until fully coated.

7. Rest coated chicken on a rack for 5 minutes.

8. Preheat air fryer to 375°F.

9. Spray air fryer basket with oil and place chicken in a single layer.

10. Spray tops of chicken until no dry flour spots remain.

11. Cook for 10 minutes, flip gently, spray again, and cook 6 to 8 more minutes.

12. Check that chicken reaches 165°F internally.

13. Rest chicken for 3 minutes.

14. Mix mayonnaise, hot sauce, honey, and lemon juice for sauce.

15. Toast buns, spread sauce, add chicken, pickles, lettuce, tomato, and serve.