In a large bowl, whisk together the buttermilk, Frank's Red Hot Sauce, sea salt, and black pepper until smooth. Submerge the chicken cutlets in the marinade, cover, and refrigerate for at least 1 hour, or overnight for maximum flavor and tenderness.

While the chicken marinates, prepare your breading mixture by combining the panko breadcrumbs, paprika, Italian seasoning, onion powder, garlic powder, white pepper, and cayenne pepper in a shallow bowl. Mix thoroughly.

In a small bowl, combine mayonnaise, honey, Dijon mustard, apple cider vinegar, and paprika to make a honey mustard sauce. Whisk until smooth and refrigerate.

Preheat your air fryer to 390°F (200°C) for about 5 minutes and spray the basket with cooking spray.

Set up a breading station with three bowls; one with flour, one with beaten eggs, and another with the breadcrumb mixture.

Remove the marinated chicken from the fridge, dredge in flour, dip in egg wash, and then coat with the breadcrumb mixture, pressing to adhere.

Cook the breaded cutlets in the air fryer basket at 390°F for 5 minutes, flip, spray lightly again, and cook for another 5 minutes until golden brown and crispy.

Serve the crispy chicken cutlets with the honey mustard sauce or your favorite dipping sauce.