1kg chicken wingettes (see Tip)
1 cup buttermilk
½ cup plain flour
2 tablespoons chicken seasoning
1 teaspoon ground paprika
Cooking oil spray
Coleslaw and lemon wedges, to serve
Combine chicken and buttermilk in a large shallow dish. Cover. Refrigerate for 4 hours, or overnight.
Drain chicken, discarding buttermilk. Combine flour, seasoning and paprika in a large bowl. Add chicken, one piece at a time. Toss well to coat, shaking away excess.
Spray the mesh air fry basket with cooking oil. Sit the basket into the baking pan. Lay chicken pieces in an even layer into the basket.
Cook on Air Fry setting at 180C, turning chicken over halfway through, for about 30 minutes, or until golden brown and cooked.
Serve chicken with coleslaw and lemon wedges.