Ingredients
2 lb. skin-on, bone-in chicken pieces (a mix of cuts)
2 c. buttermilk
1/2 c. hot sauce
3 tsp. kosher salt, divided
2 c. all-purpose flour
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. dried oregano
1/2 tsp. freshly ground black pepper
1/4 tsp. cayenne pepper
Preparation
Step 1Trim chicken of any excess fat and transfer to a large bowl. In a medium bowl, combine buttermilk, hot sauce, and 2 teaspoons salt. Pour buttermilk mixture over chicken, making sure all pieces are coated. Cover bowl and refrigerate at least 1 hour or up to overnight.Step 2In a shallow bowl or pie dish, combine flour, garlic powder, onion powder, oregano, black pepper, cayenne, and remaining 1 teaspoon salt. Working one at a time, remove chicken from buttermilk mixture, shaking off any excess. Place in flour mixture, turning to coat.Step 3Working in batches if necessary, in an air-fryer basket, arrange chicken (do not overcrowd). Cook at 400°, turning halfway through, until chicken is golden brown and an instant-read thermometer inserted into thickest part registers 165°, 20 to 25 minutes.
