Southern Chicken with BBQ Sauce

Add Paprika (2 tsp) , Ground Black Pepper (2 tsp) , Simply Organic Garlic Powder (2 tsp) , Dried Oregano (2 tsp) , and Cayenne Pepper (1/2 tsp) in a bowl, stir to combine. Put Buttermilk (1 cup) , Eggland's Best Classic Egg (1) , Salt (1 tsp) , 2 tsp spice mix, and Whole Chickens (3.7 lb) in a large bowl. Toss well and refrigerate for 3 hours or overnight if you have time.

Heat Olive Oil (1 2/3 Tbsp) in a nonstick saucepan, fry Onion (1) and Garlic (2 cloves) , stirring for a few minutes. Then, add the Water (3/4 cup) , Ketchup (2 cups) , Tomato Paste (1 cup) , Apple Cider Vinegar (3/4 cup) , Worcestershire Sauce (1/3 cup) , Ground Black Pepper (1 tsp) , Dry Mustard (3 Tbsp) , Chili Sauce (3 Tbsp) , and Brown Sugar (2/3 cup) . Bring to boil, then simmer for 45-50 minutes.

Preheat oven to 220 degrees C (425 degrees F) air-fry plus. Put Panko Breadcrumbs (6 cups) in a bowl with the remaining spice mix. Toss chicken pieces in crumbs, 1 at a time, ensuring they are evenly coated all over. Transfer to air-fry tray.