• A day before cooking, generously rub the chicken with 2 teaspoons of kosher salt, allowing it to rest for 30 minutes. Optionally, tie the chicken legs together using butcher’s twine.
• Place the seasoned chicken in a large mixing bowl, ensuring it fits comfortably, then pour the buttermilk over the chicken. Cover the bowl tightly and refrigerate overnight, flipping the chicken halfway through to ensure even marination.
• Take the chicken out of the refrigerator an hour before cooking. Remove it from the buttermilk, allowing the excess to drip off, and discard the buttermilk.
• When ready to cook, place the chicken in the air fryer basket (at least 6 quarts) breast side down. Sprinkle 1/2 teaspoon of kosher salt on the top of the chicken.
• Air fry at 350°F for approximately 25 minutes, until the top is browned. Flip the chicken over, season with the remaining 1/2 teaspoon of salt, and continue cooking for another 25 minutes. The chicken should be golden, crispy, and the juices should run clear when a knife is inserted between the leg and thigh.
• Once done, remove the chicken from the air fryer, place it on a serving platter, and let it rest for 10 minutes before carving and serving.

Oven Version:

• For oven roasting, preheat the oven to 400°F. Roast the chicken until it is golden, crispy, and the juices run clear when a knife is inserted between the leg and thigh, approximately 1 hour, or until fully cooked.