Ingredients:

  • 1 lb boneless skinless chicken breasts
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 cup all-purpose flour
  • 1 large egg, beaten
  • 1 cup Panko breadcrumbs
  • 1/2 tsp paprika
  • Cooking oil spray

Instructions:

  1. Place chicken breasts between two sheets of plastic wrap and use a meat mallet to gently pound the thickest part until it is an even thickness of about 3/4 inch.
  2. Pat the chicken completely dry with paper towels and season both sides with salt, pepper, and garlic powder.
  3. Coat the chicken in flour, shaking off any excess.
  4. Dip the floured chicken into the beaten egg, ensuring every part is covered.
  5. Press the chicken firmly into the Panko and paprika mixture, pushing the crumbs into the meat to create a thick coating.
  6. Preheat the air fryer to 390°F (200°C) and lightly spray the basket with oil.
  7. Place chicken in the basket and spray the tops generously with oil.
  8. Air fry for 6–7 minutes, flip the breasts, spray the other side with oil, and cook for another 6–7 minutes.
  9. Remove the chicken when the internal temperature reaches 165°F (74°C) and let it rest for 5 minutes before slicing.