Place the 2 chicken breasts on a cutting board. Pound the thicker ends with a meat mallet or rolling pin until each breast is about 1/2-inch thick, then cut each breast in half crosswise to make 4 pieces.

In a bowl, whisk together 1 cup 1% buttermilk and 1 cup pickle juice. Add the 4 chicken pieces, toss to coat, cover with plastic wrap, and refrigerate at least 6 hours or overnight.

Set up a dredging station: in a shallow bowl combine 1/2 cup all-purpose flour, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, and 1/8 teaspoon cayenne pepper; add kosher salt. In a second bowl beat the 1 large egg until smooth.

Preheat the air fryer to 380°F. If using an air fryer parchment liner, place a liner with holes in the basket.

Remove one chicken piece at a time from the buttermilk mixture, letting excess drip back into the bowl.

Dredge the chicken in the flour mixture, shaking off excess. Dip it into the beaten egg, then return it to the flour mixture and press the flour onto the chicken so the coating adheres. Shake off excess flour.

Place the coated chicken pieces in a single layer in the prepared air fryer basket (work in batches if needed). Spray the top of each piece lightly with olive oil spray. For firmer adhesion, you may let the coated pieces rest 15 minutes in the refrigerator before cooking.

Air fry at 380°F for 15 to 18 minutes, turning the pieces halfway through the cook time, until the breading is golden and an instant-read thermometer inserted into the thickest part reads 165°F. Cook in additional batches as needed.

While the chicken cooks, stir together 4 tablespoons light mayo and 1 tablespoon sriracha in a small bowl to make the sriracha mayo.

When the chicken is done, let it rest 2–3 minutes. Split the 4 rolls and place each bottom half on a plate. Place one chicken piece on each bottom roll, divide the 12 dill pickle chips among the 4 sandwiches, and place the top rolls over the pickles.

Spread the sriracha mayo onto the top rolls (or both halves if you prefer) before serving.