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 tight and refrigerate overnight rotating the chicken half way so both sides gets marinated.

Remove the chicken from the fridge an hour before you plan to cook it, then remove the chicken from the buttermilk shaking 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 350F about 25 minutes, until the top of the chicken is browned, then flip over, season the other side with remaining 0.5 teaspoon salt and cook 25 minutes, until golden and crisp and brown 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’s done, remove it to a platter and let it rest for 10 minutes before carving and serving.

To bake in the oven, bake 400F until golden and crisp and brown all over and the juices run clear when you insert a knife down to the bone between the leg and the thigh, about 1 hour or longer if needed.