In a 2-cup glass measuring cup, stir together the buttermilk, pepper sauce, garlic powder, and poultry seasoning until blended.
Place the chicken in a large zip-close plastic bag and add the buttermilk mixture.
Squeeze out the air from the bag and seal it.
Turn the bag to coat the chicken with the buttermilk mixture.
Refrigerate the chicken for at least 2 hours, or up to overnight.
On a sheet of wax paper, mix together the flour, paprika, onion powder, and 1/2 teaspoon of salt.
In a small bowl, beat the egg.
Place the crushed cornflakes on a separate sheet of wax paper.
Drain the chicken in a colander and discard the buttermilk mixture.
Sprinkle the chicken with the remaining 1/2 teaspoon of salt.
Coat the chicken with the flour mixture, then dip it in the egg, allowing any excess to drip off.
Press the chicken into the cornflakes so that they adhere lightly.
Spray nonstick spray all over the chicken.
Preheat a 6- to 8-quart air fryer to 350°F or 360°F for 3 minutes, according to your air fryer's settings.
Spray the bottom and side of the fryer basket with nonstick spray.
Arrange the chicken in the basket, leaning the pieces against the side if needed to fit.
Air fry the chicken for 5 minutes.
Turn the chicken breasts carefully, making sure not to disturb the coating.
Air fry the chicken until the crust is golden and crispy, and a thermometer inserted into the chicken registers 165°F, about 5 minutes longer.
Serve the chicken with hot sauce.
Notes
Serving Size: 2 pieces chicken5 Points (2022/2023 Plan)We are not associated with Weight Watchers/WW in any way. Double check points on their official calculator.