Prep the coating batter: pour 3/4 cup milk and 1 tbsp lemon juice into a small bowl, use a wooden spoon to whisk the mixture until it thickens and becomes buttermilk. Add 3/4 cup all-purpose flour, 1/2 teaspoon paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 2 tbsp cornstarch, 1 large egg yolk, and 1/2 tbsp tabasco, and whisk until well combined.
Rub 36 oz chicken drumsticks with 1/2 teaspoon paprika, 1/4 tsp chili powder, 1/2 tsp Italian seasoning, 1/2 tsp ground pepper, 1/2 tsp oregano, 1 tbsp buffalo sauce, 2 tsp Dijon mustard, and 1/4 tsp salt. Marinate for 5 minutes.
Dredge the chicken in the remaining all-purpose flour and then the coating batter. Shake off any excess before dredging them in the flour again. Ensure both sides of the chicken are fully coated and transfer them to a plate.
Place a parchment round in the bottom of the air fryer. Then set a single layer of chicken on it with space in between the pieces (about 2 servings for a batch). Spray about 1 tablespoon of olive oil on the chicken. Air fry at 360℉ for 20 minutes. Repeat with the remaining chicken.
Make the sauce: Whisk together 1/2 tablespoon olive oil, 2 tbsp Kewpie mayonnaise, 1 tsp dill, and 2 tbsp Greek yogurt.
Transfer the chicken to the plate. Garnish with 2 tbsp parsley. Serve the chicken hot with sauce for dipping.