1. Combine chicken and buttermilk together in a bowl. Refrigerate for at least four hours, or up to 24 hours.
2. Take chicken out at least a half hour before cooking.
3. Whisk together flour, corn starch, cayenne pepper, and 1 teaspoon of the salt in another large bowl.
4. Dredge chicken through flour mixture. Repeat with all pieces of chicken.
5. Meanwhile, line air fryer basket with foil and preheat air fryer for a few minutes.
6. Spray chicken pieces with oil mister or cooking spray.
7. Cook chicken at 380°F. for 15 minutes and then increase heat to 400°F. and cook an additional 3 minutes, or until chicken reaches an internal temperature of 165°F. (Larger pieces will take longer, as will dark meat.)
8. Remove chicken and let rest on a wire drying rack. Sprinkle with salt.

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