In a small bowl, mix together the yogurt, 1 teaspoon salt, ½ teaspoon pepper, and the milk until creamy.
Brush each chicken leg with the yogurt mixture on all sides. Set aside.
Add the cornflakes, remaining salt, remaining pepper, thyme, sage, and garlic powder into a medium bowl.
Coat each chicken leg evenly with the cornflake crumb mixture.
Add 6 of the chicken legs to the air fryer and spray sparingly with olive oil spray.
Close the fryer and set the temperature to 375-degrees, and set the time for 15 minutes.
After 15 minutes, check the chicken for doneness and to make sure the juices run clear. If not, return the chicken to the fryer and cook for an additional 5 minutes (if needed).
Tools and equipment;
Air fryer, pastry brush, medium bowls, measuring spoons, measuring cups, meat thermometer