Season the chicken pieces with salt and pepper. In a bowl, combine the buttermilk (and hot sauce if using) with the chicken and let it marinate for at least 15 minutes in the refrigerator.

In another bowl, whisk together the flour, cornstarch, baking powder, garlic powder, onion powder, and smoked paprika.

Remove the chicken from the marinade, shaking off any excess liquid. Dredge each piece in the flour mixture until well coated.

Preheat your air fryer to 360°F and lightly spray the basket with olive oil. Arrange the chicken in a single layer in the basket, leaving some space around each piece (work in batches as needed). Lightly spray the top of the chicken with olive oil.

Air fry for 15 to 20 minutes, then flip the pieces, spray lightly if needed to moisten any flour, and cook for an additional 5 to 10 minutes or until the internal temperature reaches 165°F. Enjoy with your preferred dipping sauce.