Soak in buttermilk: In a large bowl, stir the buttermilk with the hot sauce if using. Add the chicken pieces, turn to coat, cover, and refrigerate for at least 30 minutes, or up to overnight for the most tender meat.

Mix the seasoned flour: In a shallow dish, whisk together the flour, paprika, salt, garlic powder, onion powder, pepper, and baking powder. Flick a tablespoon or two of the buttermilk from the bowl into the flour and rake it with a fork to make small clumps for extra crunch.

Dredge the chicken: Lift each piece from the buttermilk, letting the excess drip off, and press it firmly into the seasoned flour, coating all sides. Set the pieces on a plate and let them rest 5 minutes so the coating hydrates and grips.

Preheat and spray: Preheat your basket air fryer to 375°F for 3 to 5 minutes. Spray the chicken all over with olive oil, paying attention to any dry, floury spots so no raw flour is left showing.

Air fry the first side: Arrange the pieces in a single layer without touching, working in batches, skin side down. Air fry at 375°F for 13 minutes.

Flip and finish: Flip the pieces, spray any dry spots again, and air fry for another 12 to 15 minutes, until the coating is deep golden and the meat reaches at least 165°F at the bone (175°F for dark meat gives the best texture). Air fryer models vary, so the thermometer is your real doneness test.

Rest and serve: Let the chicken rest for 5 minutes so the juices redistribute, then serve hot.