Air-Fryer Fried Chicken

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1. 1
   Mix the buttermilk, garlic, and salt in a 9- to 10-inch or 23- to 25-centimeter square glass baking dish or other medium-sized nonreactive baking dish. Add the chicken thighs and turn several times to coat. Cover and refrigerate for 1 hour or up to 4 hours, turning the chicken pieces at least once.
2. 2
   With the basket in the machine or the tray set at the center level in a toaster-oven-style model, heat an air fryer to 350°F (180°C) on the air fryer setting.
3. 3
   Mix the flour, paprika, onion powder, and black pepper in a shallow soup plate, shallow food storage container, or small pie plate.
4. 4
   Pick up a chicken thigh with nonstick-safe tongs and gently shake off some of the excess buttermilk while leaving the thigh wet. Set it in the flour mixture, press gently, and turn repeatedly to get an even and uniform coating, even on the sides. Set aside.
5. 5
   Repeat the dredging process with the remaining thighs. Generously coat them on all sides with nonstick spray.
6. 6
   Set them in the heated machine and air-fry undisturbed for 14 minutes. If any of the exposed (or top side) of the coating has remained white, it needs another spritz of nonstick spray to get crisp.
7. 7
   Very gently pick the piece up with clean tongs and spritz it outside of the machine. Now flip all the thighs over with those tongs. (There will still be white spots on the undersides.)
8. 8
   Continue air-frying undisturbed for 14 more minutes, or until the coating is browned and crunchy and the chicken has cooked through—that is, an instant-read meat thermometer inserted into the thickest part of the meat without touching bone registers 165°F (75°C). Use clean tongs.