• Pound out chicken with a meat mallet or I use my rolling pin while the chicken is in a ziplock bag to avoid a mess. Pound until it is roughly a 1/2 inch thick. If chicken breasts are really thick, you can cut them in half horizontally and create 2 - 1/2 inch pieces of chicken. If a breast is really large when pounded out then you can cut it in half and create two chicken patties.
• Add all of the marinade ingredients into a ziplock bag or a large non-reactive bowl then add the chicken and make sure it gets nicely covered.
• Refrigerate for at least 30 minutes or overnight if making ahead of time.
• Once ready to prepare the chicken, add all of the breading ingredients into a shallow pan or dish.
• Take the chicken from the marinade and dip into the breading mixture so all sides are coated.
• Dip back into the marinade mixture and then back into the breading mixture.
• Set aside while you prepare the oil for deep frying.
• Oil should be around 350 F., when it reaches that temperature then add the chicken and cook for roughly 10-15 minutes or until the center is cooked through or a meat thermometer reads 165 F. internally.
• Once all chicken is cooked through, prepare the spicy mayo by adding all of the ingredients together and mixing until smooth.
• Assemble by adding spicy mayo to the top and bottom of the bun and then adding pickle slices and the chicken.
• Optional toppings are bacon, cheese, lettuce or tomato.
• Enjoy!

Instructions for an air fryer:

• Spray chicken breasts with cooking oil on each side and cook on 400 F. for 20 minutes, or until the internal temperature is 165 F.