In a small mixing bowl, whisk together buttermilk, vegetable oil, honey, 1 1/2 salt, and 1/2 pepper. Place chicken pieces in a 1 gallon resealable plastic bag and pour buttermilk over chicken. Press out as much air as possible and seal bags. Place on a rimmed dish or plate in case bag leaks. Refrigerate overnight up to 2 days. Flip bag halfway through marinating time.
Take the chicken out of the ziplock bags and place on a wire rack so any extra marinade will drip off.
In a shallow bowl whisk together flour, seasoned salt, and 1/4 teaspoon black pepper.
Dredge the chicken pieces in the flour mixture, shaking off excess, dip into egg, then dip again into flour mixture, shaking off excess. Place coated pieces on a piece of foil. Mist the chicken with vegetable oil.
Preheat air fryer to 390 degrees for 5 minutes.
Place coated pieces of chicken in a single layer in the bottom of the air fryer. Set the air fryer to 390 degrees for 18-30 minutes (depending on size of chicken pieces and brand of Air Fryer) or until an instant-read thermometer registers 165 when inserted into the thickest part of the chicken, not touching the bone.