Southern Chicken with BBQ Sauce

Add Paprika (1/2 Tbsp), Ground Black Pepper (1/2 Tbsp), McCormick® Garlic Powder (1/2 Tbsp), Dried Oregano (1/2 Tbsp), and Cayenne Pepper (1/2 tsp) in a bowl, stir to combine. Put Buttermilk (9.5 oz), 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 1/2 Tbsp) in a nonstick saucepan, fry {@10:} and Garlic (2 cloves), stirring for a few minutes. Then, add the {@11:}, Ketchup (2 cups), Tomato Paste (1 cup), Apple Cider Vinegar (3/4 cup), Worcestershire Sauce (3.5 oz), Ground Black Pepper (1 tsp), Dry Mustard (3 Tbsp), Chili Sauce (2 oz), 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.

Bake on shelf 3 (middle of the oven) for 35 minutes.

Serve with BBQ sauce.