Buttermilk Air Fried Chicken

Marinate the chicken. Season chicken with salt and pepper and add it to a bowl with buttermilk. Chicken pieces should be covered with the buttermilk. Let it sit for at least an hour or up to overnight. Bread the chicken. To prepare the breading mixture, stir together flour, salt, pepper, garlic powder, and paprika. Remove chicken from buttermilk and shake off any excess; then dip in the flour mix and coat well. Transfer breaded chicken pieces to a clean plate or wire rack to rest. Air fry the chicken. You may need to work in batches. Spray the basket of your air fryer with nonstick spray. Place the pieces in the basket of air fryer. Try to ensure the pieces don't touch. Air needs to circulate around them. Spray the chicken pieces lightly with spray oil. Place the basket in the air fryer and turn the air fryer to 350 degrees. Cook for 14 minutes, then flip the chicken with tongs, spray lightly with oil the second time on the bottom side and cook for another 10-12 minutes, until white meat reaches 165 degrees and dark reaches 175*. During the air frying process, if you pull out the chicken and notice any dry flour spots on the chicken, spray those spots lightly with oil. You can reheat in a 300* oven for 8-10 minutes.