Step 1: Prep the chicken

• Start by cutting the chicken into bite-sized pieces. I aim for about one-inch chunks. Not too big, not too small. Place them in a bowl and pour the buttermilk over the chicken. Add the hot sauce and mix well. Cover and let it marinate for at least 30 minutes. If you have time, an hour is even better.
• This step makes the chicken tender and helps the breading stick. Do not skip it.

Step 2: Mix the breading

• In a shallow bowl, combine flour, breadcrumbs, salt, pepper, paprika, smoked paprika, garlic powder, onion powder, and cayenne. Mix until everything looks evenly blended. Take a moment to smell it. That is the aroma of comfort food happening.

Step 3: Coat the chicken

• Remove the chicken from the buttermilk, letting excess drip off. Toss each piece in the breading mixture, pressing gently so it sticks. Place the coated pieces on a plate or wire rack while you finish the rest.

Step 4: Cook the chicken

Oven method:

• Preheat your oven to 425°F. Line a baking sheet with parchment paper. Drizzle or spray the chicken lightly with olive oil. Bake for 18 to 22 minutes, flipping halfway, until golden and cooked through.

Air fryer method:

• Preheat air fryer to 400°F. Arrange chicken in a single layer. Cook for 10 to 12 minutes, shaking halfway.

Pan fry method:

• Heat oil in a skillet over medium heat. Fry chicken in batches until golden and cooked through, about 3 to 4 minutes per side.
• Once cooked, let them rest for a couple of minutes. Then taste one. For quality control, obviously.