Air Fryer Buttermilk Fried Chicken

Air Fryer Buttermilk Fried Chicken Drizzle ⅛ cup honey 2 teaspoons paprika ¼ teaspoon cayenne pepper ¼ teaspoon Kosher salt Chicken 1 cup buttermilk 2-3 teaspoons cayenne pepper 2 Tablespoons Kosher salt 2 cloves garlic minced 3-4 pounds chicken cut up pieces, bone in (breasts cut in half) 1 cup flour 2 Tablespoons cornstarch 1 teaspoon salt optional, to taste cooking spray or oil in a spray bottle Drizzle Mix together Drizzle ingredients. Cover and set aside at room temperature to allow flavors to meld (overnight is OK). Marinate Chicken Add buttermilk, cayenne pepper, 2 Tablespoons salt, and garlic to a large zip-top bag. Mix ingredients together and add chicken. Gently massage bag to ensure chicken is covered. Refrigerate for 4 hours, or overnight. Air Fry Chicken Remove chicken from fridge. Preheat air fryer to 370°F. Prepare parchment paper (with holes) and add to air fryer tray* and set aside. In a shallow dish, mix flour, cornstarch, and salt if using. Using tongs, add chicken to the flour mixture and turn to coat. If needed, use a spoon to add flour mixture on chicken. Using tongs, add to air fryer tray, leaving space around each piece. (Avoid crowding and cook in batches). Air fry for 13 minutes. Remove from air fryer and spray floury areas with cooking spray or oil. Flip and spray with cooking spray. Return to air fryer and bake for 12 minutes. Flip and bake for 1 more minute. Cook chicken to 170°F. Add drizzle and serve immediately. Notes *I cut holes in my parchment with scissors, snowflake style, and this worked well. If using a basket style air fryer, add parchment and chicken to the basket at the same time.