Marinate the chicken. Combine buttermilk, garlic powder, onion powder, smoked paprika, salt, pepper, and cayenne in a bowl. Add the chicken pieces, toss to coat, and let sit for at least 10 minutes (or up to 24 hours in the fridge).

Make the coating. In a shallow bowl, whisk together the flour, panko, garlic powder, smoked paprika, salt, and pepper.

Dredge the chicken. Remove each piece from the buttermilk marinade, letting the excess drip off, then press firmly into the flour mixture until fully coated.

Preheat your air fryer to 400°F for 3 minutes.

Air fry in batches. Arrange chicken pieces in a single layer in the basket — don't crowd them! Spray generously with cooking spray. Cook for 8–10 minutes, flipping halfway through and spraying again, until golden brown and the internal temperature reaches 165°F.

Serve immediately with your favorite dipping sauces.