Cut the chicken into 8 pieces and then submerge them in the buttermilk (with a little hot sauce if desired). A zipper sealable plastic bag works well for this. Let the chicken soak in the buttermilk for at least one hour or even overnight in the refrigerator

Set up a dredging station. Mix the flour, paprika, salt and black pepper in a clean zipper sealable plastic bag. Whisk the eggs and place them in a shallow dish. Remove four pieces of chicken from the buttermilk and transfer them to the bag with the flour. Shake them around to coat on all sides. Remove the chicken from the flour, shaking off any excess flour, and dip them into the beaten egg. Return the chicken to the bag of seasoned flour and shake again. Set the coated chicken aside and repeat with the remaining four pieces of chicken.

Pre-heat the air fryer to 370ºF.

Spray the chicken on all sides with the vegetable oil and then transfer to the air fryer. Air-fry the chicken at 370ºF for 25 minutes, flipping the pieces over halfway through the cooking process.

Depending on the size of your air fryer, you may need to cook the chicken in two batches. Cook the first batch for 20 minutes and then after the second batch is done, flip the chicken back over and place the first batch of chicken on top of the second batch already in the basket. Air-fry at 340°F for another 7 minutes and serve warm.