Season chicken with salt and pepper on both sides and set aside. In a large bowl, whisk together the buttermilk and hot sauce. Add chicken and make sure it’s submerged under the buttermilk. Let marinate for about 10 minutes or up to 24 hours in the refrigerator.

Line a baking sheet with parchment paper or foil. In a ziploc or medium bowl, add the flour, paprika, salt and pepper and mix all together.

Take one piece of chicken at a time from the buttermilk mixture and place in the flour mixture and shake or turn the chicken to get it coated. Shake off the excess flour and place on the lined baking sheet. Repeat with all the chicken.

Preheat the air fryer to 390 degrees. Once heated, brush vegetable oil on the bottom of the air fryer as well as a light layer on the top of the chicken pieces.

Place the chicken in the air fryer. It’s okay if the chicken is touching but don’t overlap the chicken pieces.

Set timer for 25 minutes and flip chicken halfway through cooking.

Once cooked (chicken should reach an internal temp of 165 degrees) remove chicken and get ready to serve!