Ingredients:

  • 1.5 lb boneless skinless chicken breasts
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.5 cup all-purpose flour
  • 2 large eggs
  • 1 tbsp water
  • 1 cup Panko breadcrumbs
  • 0.25 cup grated Parmesan cheese
  • 1 tsp smoked paprika
  • 2 tbsp olive oil spray

Instructions:

  1. Pound the chicken. Use your mallet to flatten the breasts to an even 1/2 inch thickness. Note: This prevents the edges from drying out while the center cooks.
  2. Season the meat. Sprinkle both sides with 0.5 tsp salt and 0.25 tsp black pepper.
  3. Prep the stations. Bowl 1: flour. Bowl 2: beaten eggs mixed with 1 tbsp water. Bowl 3: Panko, Parmesan, and smoked paprika.
  4. Dredge in flour. Coat each piece in flour and shake it well. until no clumps remain.
  5. Dip in egg. Submerge the floured chicken in the egg wash, ensuring every nook is covered.
  6. Press into crumbs. Firmly press the chicken into the Panko mixture. until tightly coated.
  7. Preheat the air fryer. Set your machine to 400°F (200°C).
  8. Arrange the meat. Place chicken in a single layer. Leave space between pieces for the air to circulate.
  9. Apply oil spray. Lightly spray the tops until no dry white crumbs are visible.
  10. Air fry. Cook for 10-12 minutes, flipping halfway through. Spray the second side after flipping. Cook until mahogany colored and the internal temperature reaches 165°F (74°C) according to [USDA guidelines](https://fdc.nal.usda.gov).
  11. Rest the meat. Let the chicken sit for 3 minutes before slicing.