Grandma Mae's "Can't-Believe-It's-Not-Fried" Air Fryer Chicken

For the Chicken's Buttermilk Bath:
About 2 lbs of good chicken pieces (I like using bone-in, skin-on thighs and drumsticks. They have the most flavor and stay so juicy!)
About 1 ½ cups of buttermilk (Don't have any? Just add a tablespoon of lemon juice or white vinegar to regular milk and let it sit for 5 minutes. Works like a charm.)
1 tablespoon of hot sauce (I use Frank's RedHot, but you use what you like. It won't make it spicy, darlin', just gives it a little zing.)
1 teaspoon of salt

For the Crispy, Golden Coat:
1 ½ cups of all-purpose flour
½ cup of cornstarch (Now this is a little secret for extra crunch!)
2 teaspoons of salt
2 teaspoons of black pepper (freshly ground if you have it)
2 teaspoons of smoked paprika (This gives it that beautiful, deep fried color and a lovely smoky flavor.)
1 teaspoon of garlic powder
1 teaspoon of onion powder
A good pinch of cayenne pepper (optional, but your granddaddy always liked the kick)
Cooking oil spray (like an olive oil or canola spray)

Instrucitons:
Give That Chicken a Bath: In a big ol' bowl, mix up your buttermilk, hot sauce, and that first teaspoon of salt. Plop your chicken pieces right in there and make sure every single one is coated and happy. Cover it with some plastic wrap and let it rest in the refrigerator for at least 2 hours. Honestly, if you can let it sit overnight, it's even better. This is what makes the chicken so tender it falls off the bone.

Mix Up the Magic Dust: While the chicken is finishing its bath, get another bowl (a shallow dish or a pie plate works best). Whisk together your flour, cornstarch, and all those beautiful spices—the salt, pepper, smoked paprika, garlic powder, onion powder, and cayenne if you're feeling feisty. Mix it up real good. You want that flavor in every single bite.
The Double Dip: Now for the fun part. Take one piece of chicken at a time out of the buttermilk, letting the extra drip off. Don't shake it dry! You want it a little wet. Dredge it all over in your flour mixture, patting it on to make sure it sticks. Then—and this is important—dip it back into the buttermilk for just a second, and then dredge it in the flour mixture again. This double-dip is what gives you that thick, craggy, crunchy crust we all love.
Let It Rest: Place your coated chicken pieces on a wire rack. Let them sit there for about 10-15 minutes. This little rest helps the coating "set up" and stick to the chicken, so it doesn't all fall off in the air fryer. Don't you skip this step!

Time for the Air Fryer Magic:
Preheat your air fryer to 380°F (195°C).
Once it's hot, give the basket a light spray with your cooking oil.
Carefully place the chicken pieces in the basket in a single layer. Don't you dare overcrowd it! The hot air needs to dance all around each piece to make it crispy. You'll likely have to cook in two batches, and that's just fine.
Give the tops of the chicken a generous spray with your cooking oil. This is what helps it get golden brown and "fried" looking.
Cook for about 25 minutes, flipping the chicken over halfway through. When you flip it, give the other side a good spray of oil, too.
Is it Done? The chicken is done when the crust is deep golden brown and the inside is cooked through. The safest way to know is with a meat thermometer. It should read 165°F (74°C) when stuck into the thickest part of the meat, not touching the bone.
One Last Rest: Let the chicken rest on a wire rack for a few minutes before you serve it. This keeps the juices right where they belong—inside the chicken!