Marinate the chicken by whisking together 1 cup of buttermilk, 1 teaspoon each of garlic powder, onion powder, paprika, salt, and ½ teaspoon of black pepper in a large bowl. Add 2 pounds of chicken, ensuring full coverage, cover, and refrigerate for at least 30 minutes, ideally 2-4 hours.

Prepare the coating by combining 1 cup of all-purpose flour and 1 teaspoon of baking powder in a separate bowl.

Preheat the air fryer at 380°F (193°C) for about 5 minutes.

Coat the marinated chicken in the flour mixture, shaking off the excess.

Arrange the coated chicken in a lightly sprayed air fryer basket in a single layer.

Cook the chicken in the air fryer at 380°F (193°C) for 25-30 minutes, flipping halfway through, until golden brown and internal temperature reaches 165°F (74°C).

For extra crispiness, air fry for an additional 3-5 minutes.

Let the chicken rest for a few minutes before serving to retain juiciness.