Step 1: The Buttermilk Marinade (The Tenderness & Flavor Foundation)

1. Combine Marinade: In a large bowl or a gallon-sized zip-top bag, combine the 2 cups of buttermilk, 1 tablespoon of hot sauce (if using), and 1 tablespoon of kosher salt. Whisk until the salt is dissolved.
2. Add Chicken: Place your chicken pieces into the buttermilk mixture, ensuring every piece is fully submerged.
3. Marinate: Cover the bowl or seal the bag and place it in the refrigerator to marinate for at least 4 hours, but ideally overnight (up to 24 hours). Do not skip this step! This is where the magic of tenderization and flavor infusion happens.

Step 2: Prepare the Dredge and Air Fryer

1. Combine Dredge Ingredients: When you’re ready to cook, grab a large, shallow dish (a pie plate or casserole dish works well). Add the all-purpose flour, cornstarch, smoked paprika, garlic powder, onion powder, black pepper, 1 teaspoon of salt, and cayenne pepper. Whisk everything together until it is a uniform, pale orange color.
2. Preheat the Air Fryer: Set your air fryer to 380°F (195°C) and let it preheat for at least 5-10 minutes. A hot start is crucial for a crispy crust.

Step 3: The Art of the Dredge (Creating the Crust)

1. Set Up Your Station: Remove the chicken from the buttermilk marinade and place it on a wire rack set over a baking sheet. Let any excess buttermilk drip off. Do not pat it dry; the remaining buttermilk is the glue for your flour dredge.
2. Dredge the Chicken: Working with one piece of chicken at a time, place it in the seasoned flour mixture. Use your other (dry) hand to scoop flour over the top, pressing it firmly onto every surface, into every nook and cranny. Ensure the entire piece is generously and evenly coated.
3. Shake Off Excess: Gently shake the chicken piece to remove any loose, excess flour.
4. Rest the Coating: Place the coated chicken piece back onto the wire rack. Repeat with all the remaining chicken. Now for another crucial step: Let the coated chicken rest on the wire rack for 10-15 minutes. This allows the flour to hydrate and form a paste-like coating that will adhere much better during cooking, preventing the crust from falling off.

Step 4: Air Fry to Golden-Brown Perfection

1. Arrange in Basket: Lightly spray the preheated air fryer basket with oil. Place the chicken pieces in the basket in a single layer, skin-side up. Do not overcrowd the basket! The pieces should not be touching. Cook in 2-3 batches if necessary.
2. Spray with Oil: Lightly but thoroughly spray the tops of the chicken pieces with oil spray. This is what helps the flour “fry” and turn golden and crispy.
3. First Cook: Air fry at 380°F (195°C) for 15 minutes.
4. Flip and Finish: After 15 minutes, open the air fryer. The tops should be getting golden. Using tongs, carefully flip each piece of chicken over. Give the new top side another light spritz of oil. Cook for another 10-15 minutes.
5. Check for Doneness: The chicken is done when the crust is deep golden-brown and crispy, and an instant-read thermometer inserted into the thickest part of the meat (avoiding the bone) registers 165°F (74°C). Dark meat like thighs is even more tender and succulent when cooked to 175-180°F.
6. Rest and Serve: Remove the chicken from the air fryer and place it back on the wire rack to rest for 5 minutes before serving. This allows the juices to redistribute, ensuring every bite is moist.