Crispy Air Fryer Chicken Thighs

Place the chicken thighs in a container and cover them with milk. Let them marinate for a minimum of 30 minutes.

After the marination time, remove the chicken from the milk and pat it completely dry using paper towels.

Remove the chicken skin, if desired, and transfer the thighs to another container.

Season the chicken thighs with the four mashed garlic cloves, spreading evenly.

In one container, prepare the first coating mixture, combining one cup of all-purpose flour, the sweet paprika, and the black pepper, mixing well.

In another container, prepare the wet mixture: add a bit of all-purpose flour, crack one egg, and mix lightly. Add a little water to thin it out.

In a third container, create the final layer by mixing more all-purpose flour with butter until it reaches a creamy or pasty consistency.

Bread the chicken by successively dipping it into the seasoned flour mixture (Step 5), then into the liquid egg and water mixture (Step 6), and finish in the creamy flour and butter mixture (Step 7).

Transfer the breaded chicken to the air fryer basket.

Cook in the air fryer for 30 minutes, setting the temperature to 180º Celsius.