Step 1

Combine the buttermilk, garlic powder, onion powder, salt, and pepper in a resealable plastic bag. Add the chicken pieces, seal, shake the bag to stir and coat the chicken well. Refrigerate for at least 4 hours or overnight, flipping the bag a few times.

Step 2

Mix together the flour, garlic powder, onion powder, paprika, salt, and pepper in a shallow dish. Remove half of the chicken from the brine and let the excess brine drip off.

Step 3

Dredge the chicken in the flour mixture and place on a baking sheet.

Step 4

Preheat the air fryer to 400°F. Spray the air fryer basket and chicken pieces with cooking spray.

Step 5

Place the chicken in the basket, skin side down, and spray again.

Step 6

Cook for 20 minutes, flipping after 10 minutes, until the internal temperature reaches 165°F in the thicket part of each piece. Remove the chicken from air fryer and place on a wire rack.

Step 7

Repeat with the remaining chicken and dredge. Serve immediately.