Start by slicing each chicken breast horizontally into two thin fillets. Pat them dry with paper towels—this helps the coating stick better. Season both sides lightly with salt and pepper.

In three separate shallow bowls, place the flour (mixed with garlic powder and paprika) in the first, beaten eggs in the second, and Panko breadcrumbs in the third. This assembly line makes breading efficient and mess-free.

Dredge each fillet in flour, shaking off excess. Dip into the egg, letting any excess drip off, then press firmly into the Panko, coating both sides evenly. For extra crunch, press the crumbs gently to adhere.

Set your air fryer to 375°F (190°C) and let it heat for 3 minutes. This ensures even cooking and crispiness from the start.

Lightly spray the air fryer basket with oil, then place the breaded fillets in a single layer (avoid overcrowding). Spritz the tops with oil and air fry for 10-12 minutes, flipping halfway, until golden and crispy.

Let the chicken rest for 2-3 minutes before slicing. This keeps the juices inside and maintains crispiness. Serve hot with your favorite dipping sauce!