Combine the chicken drumsticks, buttermilk, and salt in a large bowl. Mix well to ensure all the drumsticks are coated. Cover the bowl and let it marinate in the refrigerator for at least 2 hours, or overnight if time allows. The buttermilk will help tenderise the chicken and keep it juicy as it cooks.

In a separate bowl, mix together the plain flour, cornflour, and all the spices.
Remove each chicken piece from the buttermilk mixture, allowing any excess to drip off. Roll each drumstick in the flour mixture, pressing gently to ensure it adheres well.

Place the coated drumsticks in the air fryer basket in a single layer, ensuring they don't overlap. Spray the drumsticks lightly with oil spray - this will help them achieve that deep-fried golden colour without the excess grease.

Air fry the chicken at 180°C for 25 minutes, turning halfway through the cooking time.

Use a meat thermometer to ensure the chicken is cooked through. It should read 75°C when inserted into the thickest part of the drumstick without touching the bone.
Carefully remove the chicken drumsticks from the air fryer. Let them cool for a few minutes before serving.