Trim chicken of excess fat.
Combine buttermilk, hot sauce, and 2 teaspoons salt.
Pour mixture over chicken, making sure all pieces are coated.
Cover and refrigerate for at least 1 hour and up to overnight.
In a shallow bowl or pie dish, combine flflour, remaining 1 teaspoon salt, and seasonings.
Working with one at a time, remove chicken from buttermilk, shaking off excess buttermilk.
Place in flflour mixture, turning to coat.
Place coated chicken in basket of Air Fryer, working in batches as necessary to not overcrowd the basket.
Cook at 400°F until chicken is golden and internal temperature,165°F, 20 to 25 mins
Flip when shake/flflip reminder beeps.
Repeat with remaining chicken