Combine 1 quart water, 1/2 cup of kosher salt, brown sugar, 3 tablespoons summer savory and garlic powder together in a large pot. Heat over medium heat until salt and sugar dissolve.
Pour in remaining quart of cool water. Allow brine to come to room temperature.
Place chicken pieces in a gallon size bag. Pour brine over the chicken. Seal and refrigerate for at least 2 hours but not more than 4. You can also complete this step in a non-reactive bowl with a lid.
Rinse and pat dry the chicken
Combine breading ingredients together in a bowl, mix well. Dredge chicken in flour mixture to coat completely and shake off any excess.
Working in batches, place the chicken in a single layer in the air fryer. Spray with cooking spray. Cook at 390 degrees for 30 minutes. After 15 minutes, turn chicken and spray any dry spots with more cooking spray.
Remove chicken from the air fryer and keep in a warm oven on top of a wire rack while you cook the remaining chicken. Serve hot.
I usually need to cook this chicken in two batches as I can fit 5 chicken drumsticks per batch. Nutrition facts for estimation purposes only.