Fried chicken in an air fryer

Ingredients:

• 3 cups of sour milk or kefir
• 6 cloves garlic, crushed and peeled
• 6 chicken thighs with skin and bones (about 1 kg)
• 6 chicken drumsticks (about 1 kg)
• 2 cups of flour
• 2 tsp paprika
• 1 teaspoon garlic powder
• 1 tsp onion powder
• Olive oil cooking spray
• Special equipment: air grill with a capacity of 3.5 liters.

Preparation:

1. In a large zip-lock bag or container, combine the buttermilk, garlic, 1 tablespoon salt, and 2 teaspoons black pepper. Add the chicken pieces, seal, and refrigerate for at least 1 hour or overnight, turning the bag once or twice during this time.
2. When you're ready to fry the chicken, combine the flour, paprika, garlic powder, onion powder, 1 teaspoon salt, and 1 teaspoon black pepper in a shallow bowl or dish. Mix well with a fork to distribute the mixture evenly. Add 2-3 tablespoons of the buttermilk mixture from the package with the chicken and mix well with the flour until it forms small clumps.
3. Remove the chicken from the marinade. Spray the air fryer basket with olive oil and preheat to 180°C.
4. Dredge 3 thighs and 3 drumsticks in the flour mixture, shaking off any excess. Place the chicken pieces in the preheated air fryer, skin-side up, making sure they don't touch. Generously spray the chicken with cooking spray and cook until the chicken is cooked through and dark golden brown, about 27 minutes. Check the chicken halfway through, spray any remaining floury areas with cooking spray, and turn the drumsticks over.
5. Remove the cooked chicken from the air fryer and lightly season with salt. Fry the remaining chicken in the same manner. If desired, reheat the first batch in the oven at 120°C for 10 minutes and serve.