The day before, season the chicken generously with salt and let sit for 30 minutes. Tightly tie the legs if desired.

Place the chicken in a large bowl and pour in the buttermilk. Cover and refrigerate overnight, turning midway.

Remove from fridge an hour before cooking, shake off excess buttermilk.

Preheat air fryer to 350F. Transfer chicken to the basket, season the top with salt.

Cook for 25 minutes, turn, season other side, cook another 25 minutes until crispy and juices run clear.

Let rest for 10 minutes before carving and serving.