Place the chicken pieces in a large bowl and pour the buttermilk over them. Make sure each piece is fully coated. Cover the bowl and refrigerate for at least 1 hour, or overnight if you have time. This step tenderizes the meat and infuses it with flavor.

In a shallow dish, combine the flour, paprika, garlic powder, onion powder, salt, pepper, and cayenne pepper. Mix well so the spices are evenly distributed in the flour.

Remove each chicken piece from the buttermilk marinade, letting any excess drip off. Dredge the chicken in the seasoned flour mixture, pressing lightly so the flour sticks well to the surface. Shake off any extra flour and set the pieces aside.

Preheat your air fryer to 400°F (200°C) for about 5 minutes. This ensures the chicken starts cooking immediately and crisps up perfectly.

Place the coated chicken pieces in a single layer in the air fryer basket. Spray them lightly with cooking oil. Cook for 20-25 minutes, flipping halfway through, until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).

Remove the chicken from the air fryer and let it rest for 5 minutes before serving. This helps the juices redistribute and keeps the meat moist.