• In a small bowl, add all the ingredients for the seasoning blend and mix until completely combined. Set aside.
• For the Brine, put the salt and half the water in a small saucepan. Heat until the salt has dissolved. Then, add the remaining water to help cool it down.
• Put the chicken thighs in a ziplock bag. Pour the cooled brine into the ziplock bag with the chicken making sure it's completely submerged. Then refrigerate for at least 30 minutes or up to a day.

Toasted Panko

• Add 1 tablespoon of melted butter and 1 cup of panko in a medium bowl. Mix until the panko is completely coated with the butter. Preheat the Air Fryer to 400 degrees. Add the panko and toast for up to 3 minutes or until golden brown. Make sure to shake the basket a few times throughout this process. (See note)
• Remove the chicken from the brine and pat dry with a paper towel. Lightly drizzle with olive oil, and add the seasoning blend.
• Preheat the air fryer to 400 degrees.
• To prepare the breading, you will need 3 shallow dishes. In the first one, add the flour. In the second dish, lightly whisk the egg and milk. In the third dish, add the toasted panko.
• Dip a chicken thigh in the flour, the egg mixture, and lastly, the panko. Place the breaded chicken onto the basket of the air fryer. Make sure to space them out. You don't want to overcrowd them.
• Cook the chicken for 4 minutes. Carefully flip and cook for another 4 minutes or until the internal temperature reaches 165 degrees. (See note)
• Time to assemble your sandwich. Lightly toast the buns, and add some mayo, lettuce, tomato, and pickles or your favorite toppings. Enjoy!