Combine the chicken legs, peeled garlic cloves, milk, white vinegar, and paprika in a plastic bag or bowl.  Refrigerate for at least one hour or overnight.  The longer you leave it, the better!

Combine the flour, sea salt, oregano, garlic powder, paprika, cumin, and sugar in a medium bowl.  Make sure it’s stirred well and evenly distributed.

Turn your air fryer on to “air fry” or 390 degrees Fahrenheit. No need to preheat for any length of time here.

One at a time, place a chicken leg into the flour mixture and make sure it’s well coated, but tap off any excess flour.  Place each leg into a well-greased air fryer. Repeat the process until the air fryer is full and the legs are equally spaced apart.  You may have to work in batches.

Cook for about 20 minutes, flipping halfway through.  At the halfway point, place a pat of butter on the meatiest part of each leg after you’ve flipped them. Close the fryer and continue cooking.  Before you pull each batch, check to make sure the internal temperature is at least 165 degrees Fahrenheit.  Depending on your air fryer, you may need a few extra minutes. If you do, no problem, just flip them again and continue cooking.

Repeat this process until all of your chicken is cooked.  As you finish each batch, blot them on a paper towel. Serve immediately as they finish!

Plate, serve, and enjoy!