👩🍳 Instructions
1
In a large bowl, whisk together buttermilk, 1 tablespoon kosher salt, and hot sauce if using. Submerge chicken pieces, cover, and refrigerate 1–6 hours.
2
Combine flour, cornstarch, baking powder, smoked paprika, garlic powder, onion powder, cayenne, 2 teaspoons salt, and black pepper in a shallow dish.
3
Beat eggs with milk or water in a second shallow dish. Remove chicken from brine and pat dry thoroughly with paper towels.
4
Dredge each chicken piece in the flour mixture, dip in the egg wash, then dredge again in the flour mixture, pressing the mixture onto the skin to adhere. Place on a wire rack and let rest 10–15 minutes to set the coating.
5
Preheat air fryer to 400°F (200°C). Arrange chicken in a single layer skin-side up with space between pieces. Spray lightly with oil.
6
Air fry at 400°F for 10 minutes. Flip pieces, spray lightly again, and continue air frying for 10–18 minutes more until the crust is golden and an instant-read thermometer reads 165°F (74°C) in the thickest part.
7
Let chicken rest 5–7 minutes on a wire rack. Serve warm with lemon wedges or your favorite sides.
