Marinate the Chicken:
In a large bowl, combine the buttermilk, paprika, and garlic powder. Season with salt and pepper. Add the chicken thighs, ensuring they're well coated, and let them marinate in the fridge for 30–60 minutes.
Prepare the Coating:
In a separate bowl, mix the flour and baking powder. Add salt and pepper. Remove the marinated chicken from the buttermilk and dredge it in the flour mixture, coating thoroughly.
Cook in the Air Fryer:
Spray the air fryer basket with cooking spray. Place the chicken thighs in the basket in a single layer, then lightly spray the tops with cooking spray. Air fry at 375°F (190°C) for 15 minutes, flipping halfway, until golden brown and the juices run clear when pierced with a fork. Transfer to a wire rack to rest. (Note: Fried chicken can be refrigerated for up to 3 days or frozen for up to 1 month.)
Assemble the Sandwiches:
Warm the buns in the air fryer for 1 minute. Spread mayonnaise on each bun, then layer with fried chicken and coleslaw.
