Marinate the chicken: In a bowl, whisk 1 cup buttermilk (or dairy-free version), 1 teaspoon salt, 1 teaspoon black pepper, and a few dashes of hot sauce. Add chicken and toss to coat. Cover and chill at least 30 minutes, up to 8 hours.

Preheat the air fryer: Set it to 380°F (193°C). Let it heat for at least 5 minutes so the first batch gets crisp right away.

Make the dry mix: In a shallow dish, combine 3/4 cup gluten free flour, 1/2 cup cornstarch, 1 teaspoon baking powder, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon dried thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper.

Egg wash: In a separate bowl, beat 2 eggs with 1 tablespoon water.

Pat dry: Remove chicken from marinade and gently pat with paper towels. Don’t wipe it clean—just remove excess liquid so the coating sticks.

Double dredge: Coat each piece in the dry mix, dip in egg wash, then return to the dry mix. Press to help the coating adhere. Shake off loose flour.

Oil the basket and chicken: Lightly spray the air fryer basket. Arrange chicken in a single layer with space around each piece. Lightly spray the tops and sides of the chicken to moisten the coating. This is key for browning.

Air fry, flip, finish: Cook at 380°F for 10 minutes. Flip, lightly spray again, and cook 8–12 more minutes, depending on size. Thighs and drumsticks often need 20–24 minutes total; tenders need closer to 12–14.

Check doneness: Use a thermometer. The thickest part should reach 165°F (74°C). The coating should be deep golden and crisp.

Rest and serve: Let the chicken rest 5 minutes to keep juices in. Sprinkle with a pinch of salt while hot and serve with lemon wedges.