Crispy Copycat Wingstop Chicken Sandwich

Pat the 2 pieces Chicken breasts or thighs dry with paper towels. If needed, pound them slightly to an even thickness for uniform cooking.
Place the chicken in a bowl with 1/2 cup Buttermilk and a pinch of salt, black pepper, and garlic powder. Let it marinate for at least 30 minutes (or up to 4 hours) in the fridge.
In a large bowl, combine 1/2 cup All-purpose flour 2 tablespoons Cornstarch 1/4 teaspoon Paprika g1/4 teaspoon Garlic powder , 1/2 teaspoon Salt, b1/4 teaspoon Black pepper , and c1/8 teaspoon Cayenne pepper if using. Mix well.
Remove the chicken from the buttermilk and dredge it in the flour mixture, pressing lightly so the coating sticks evenly.
Air fryer: Preheat to 380°F and cook chicken for 12–15 minutes, flipping halfway, until golden and crispy.
Oven: Preheat to 425°F and bake for 20–25 minutes until cooked through and crispy.
Pan-fry: Heat v2 tablespoons Vegetable oil over medium heat and fry 4–5 minutes per side until golden brown and fully cooked.
Lightly toast 2 Buns in a skillet or oven until golden.
Spread 2 tablespoons Mayonnaiseor Wingstop-style sauce on the buns. Layer with Lettuce, tomato, pickles: as desired for topping and the crispy chicken. Top with the other bun half.
Serve immediately while hot and enjoy with fries, chips, or your favorite dipping sauce.