In a large bowl, combine the buttermilk, hot sauce, garlic, 1 tablespoon of the black pepper, 2 teaspoons of the salt, and the celery salt, and whisk to thoroughly combine. Add the chicken pieces and stir them around the marinade to make sure they are thoroughly coated. Cover with plastic wrap and refrigerate at least 4 hours or up to overnight. 

When you are ready to cook the chicken, remove it from the refrigerator and allow to come to room temperature, about 30 minutes. Preheat the air fryer to 400 degrees F on the air fry setting. Spray the perforated basket-tray with nonstick pan spray.

In a medium bowl, whisk the eggs together with the milk and set aside. In a large bowl, combine the flour, remaining tablespoon plus 2 teaspoons salt, remaining tablespoon plus 1 teaspoon black pepper, and whisk to evenly distribute the seasonings. Working in batches, remove the chicken pieces from the buttermilk, allowing any excess to drip back into the bowl, then dredge the chicken in the seasoned flour mixture. Shake to remove any excess flour, then place the chicken in the egg-milk mixture, allowing any excess to drip off, then dredge one final time in the seasoned flour. As the chicken is coated, place it on the prepared perforated basket-tray and spray the chicken well with nonstick pan spray. Air Fry the chicken until it is deep golden brown and cooked through, about 35 minutes. Transfer to a serving platter and repeat with any remaining chicken. (Note:  You will likely need to wash the perforated basket-tray between batches to remove any stuck-on bits of crust, otherwise they will burn.) 

Serve the chicken hot or warm, drizzled with the Pepper Jelly Drizzle or with Pepper Jelly.