6 chicken thighs (with skin and bone)

Buttermilk Marinade:

3 cups buttermilk
3 tsp. salt
2 1/2 tsp. black pepper

Rinse chicken, pat dry and place in large bowl or Ziploc bag. Mix buttermilk, salt and pepper and pour mixture over chicken. Cover (or seal) and refrigerate 6 hours or overnight.

Seasoned Flour Coating:

3 cups all-purpose flour
1 1/2 tbsp. garlic powder
1 1/2 tbsp. paprika powder
1 1/2 tsp. salt
1/2 tsp. black pepper

After marinating, in a separate bowl mix flour, garlic powder, paprika, salt and pepper. Remove chicken from buttermilk and dredge 1 piece at a time in seasoned flour. Shake off any excess flour and place on a plate.

Arrange 6 chicken thighs in air fryer basket side by side and skin side up. Cook 10 minutes at 400°F, turn pieces over, then continue cooking for another 15 minutes.

Serves 6.