The day before you want to cook the chicken, season the chicken generously with 2 teaspoons kosher salt and let it sit for 30 minutes. Optional: tightly tie together the legs of the chicken with a piece of butcher’s twine.

Place the chicken in a large mixing bowl (large enough to hold the chicken) and pour in the buttermilk. Cover tightly and refrigerate overnight, rotating the chicken halfway so both sides get marinated.

Remove the chicken from the fridge an hour before you plan to cook it. Remove the chicken from the buttermilk, shaking off excess and discarding the buttermilk.

When ready to cook, transfer the chicken to the air fryer basket (at least 6 quart) belly side down. Season the top of the chicken with 0.5 teaspoon salt.

Air fry at 350F for about 25 minutes, until the top of the chicken is browned. Flip over, season the other side with the remaining 0.5 teaspoon salt and cook for 25 minutes, until golden and crisp all over and the juices run clear when you insert a knife down to the bone between the leg and the thigh.

When the chicken is done, remove it to a platter and let it rest for 10 minutes before carving and serving.