Air fryers work by circulating super-hot air, which quickly and evenly reaches all the surfaces of the food. In other words, it gives food that crispy-fried texture and golden-brown color without having to actually deep-fry anything.

INGREDIENTS:
1 (3 to 4-pound) whole chicken
2 tablespoons paprika
1 tablespoon plus 1 teaspoon kosher salt, divided
1 teaspoon cayenne pepper
1 teaspoon freshly ground black pepper, divided
1 tablespoon onion powder
2 cups buttermilk
1 tablespoon ground mustard
2 cups all-purpose flour
Cooking spray
1 tablespoon garlic powder

INSTRUCTIONS:
Cut the chicken into 10 pieces. Place in a large bowl and season with 1 teaspoon of the kosher salt and 1/2 teaspoon of the black pepper. Add 2 cups buttermilk and marinate for at least 1 hour in the refrigerator.

Meanwhile, whisk the remaining 1 tablespoon kosher salt, remaining 1/2 teaspoon black pepper, 2 cups all-purpose flour, 1 tablespoon garlic powder, 2 tablespoons paprika, 1 teaspoon cayenne pepper, 1 tablespoon onion powder, and 1 tablespoon ground mustard together in a large bowl.

Preheat an Instant Vortex Plus 7-in-1 Air Fryer Oven to 390ºF. Coat the air fryer racks with cooking spray. Remove the chicken from the buttermilk, allowing any excess to drip off. Dredge in the flour mixture, shaking any excess off.

Place a single layer of chicken in the basket, with space in between the pieces Air fry, flipping the chicken hallway through, until crispy and an instant-read thermometer registers 165ºF in the thickest piece, 18 to 20 minutes total.

Repeat with the remaining chicken!