Ingredients:

  • 1.5 lb chicken breast
  • 3/4 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 cup Panko breadcrumbs
  • 2 large eggs, beaten
  • 2 tbsp olive oil spray
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

Instructions:

  1. Pat the chicken completely dry with paper towels. Note: Any moisture left on the surface will steam the breading and make it slide off.
  2. In a shallow bowl, whisk together the all purpose flour, cornstarch, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper.
  3. Set up your dredging station. Dip the chicken first into the seasoned flour mixture, then into the beaten eggs, and finally press firmly into the Panko breadcrumbs.
  4. Preheat the air fryer to 390°F (198°C). Note: A hot basket prevents sticking.
  5. Arrange the chicken in a single layer in the basket. Do not overlap them. Lightly mist the tops with olive oil spray.
  6. Cook for 10-12 minutes (for breasts/tenders) or 15 minutes (for thighs/drums) until the edges start to look golden.
  7. Flip the chicken using tongs. Spray the flipped side generously with olive oil spray to ensure even coloring.
  8. Cook for another 8-12 minutes until the exterior is mahogany colored and the internal temperature reaches 165°F (74°C). You can verify this using a digital thermometer to match [USDA safety standards](https://fdc.nal.usda.gov).
  9. Remove from the air fryer and let the chicken rest for 5 minutes. Note: This lets the juices redistribute so the meat stays velvety.