• Cut the chicken into 10 pieces: 2 wings, 2 legs, 2 thighs, and cut each breast in half for a total of 4 breast pieces.
  6 pound whole chicken
• Add the chicken, buttermilk, and seasoned salt to a large bowl and toss to coat the chicken.
  2 cups buttermilk, 1 1/2 teaspoons seasoned salt
• Cover the bowl with plastic wrap and refrigerate at least 1 hour, or up to 24 hours.
• After the chicken is done marinating, make the seasoned flour. To do so, combine all ingredients in a large, shallow bowl.
  2 cups all-purpose flour, 1 1/2 Tablespoons seasoned salt, 1/2 Tablespoon garlic powder, 1/2 Tablespoon onion powder, 1/2 Tablespoon paprika
• Remove a piece of chicken from the marinade and let the excess marinade drip off. Dredge the chicken on both sides in the flour mixture until well-coated. Repeat this process until all the chicken is coated in seasoned flour.
• Preheat an air fryer to 360F.
• You will need to cook the chicken in 3 batches: 1 batch for the breasts, 1 batch for the wings, and 1 batch for the legs/thighs. Before air frying, brush a little oil in the basket of the air fryer. Right before air frying, brush the top of the chicken pieces generously with oil. It’s fine if you want to check the chicken halfway through cooking to see if there are any flour spots so you can brush them with oil, but don’t flip the chicken.
  6 Tablespoons vegetable oil

For Breasts

• Cook 23 to 28 minutes, until they reach an internal temperature of 165F.

For Wings

• Cook 15 to 18 minutes, until they reach an internal temperature of 165F.

For Thighs/Legs

• Cook 25 to 30 minutes, until they reach an internal temperature of 165F.