Marinate the chicken: In a large bowl, combine buttermilk and hot sauce (if using). Add the chicken, making sure pieces are submerged. Cover and refrigerate for at least 2 hours, or up to 24 hours for best flavor.

Set up the coating: In another bowl, mix flour, cornstarch, salt, pepper, paprika, garlic powder, onion powder, cayenne, and baking powder.

Preheat the air fryer: Set it to 380°F (193°C) for 5 minutes to heat up. A preheated basket helps the crust set quickly.

Dredge the chicken: Remove one piece at a time from the buttermilk, letting extra drip off. Press into the flour mixture until fully coated. For extra crunch, dip back into the buttermilk and coat in flour again (double dredge).

Rest the coated pieces: Set the coated chicken on a wire rack for 5 to 10 minutes. This helps the crust adhere so it won’t flake off in the fryer.

Oil the basket and chicken: Lightly spray the air fryer basket with oil. Place chicken in a single layer with a little space between pieces. Spray the tops of the chicken generously with oil until no dry flour remains.

Air fry the first side: Cook at 380°F (193°C) for 12 minutes. Avoid opening too often—let the crust set.

Flip and finish: Flip the chicken, spray any dry spots, and cook another 8 to 12 minutes, depending on size. Aim for an internal temperature of 165°F (74°C) for breasts and 175°F (79°C) for thighs/drumsticks.

Optional crisp boost: For a deeper golden crust, increase to 400°F (204°C) for the last 2 to 3 minutes.

Rest and serve: Let the chicken rest 5 minutes so the juices settle. Sprinkle with a pinch of salt and garnish if you like. Serve hot.