Pat the chicken breasts dry with a paper towel to ensure the coating sticks well. If they’re uneven in thickness, lightly pound them to an even size for consistent cooking.

In a shallow bowl, combine the Parmesan cheese, breadcrumbs, garlic powder, paprika, salt, and black pepper. Stir well so the spices are evenly distributed.

Spread a generous layer of mayonnaise over each chicken breast, covering all sides. Then, press the chicken into the Parmesan mixture, making sure it’s fully coated.

Preheat the air fryer to 375°F (190°C). Place the chicken in the basket in a single layer, leaving space between them. Cook for 12-15 minutes, flipping halfway, until the crust is golden and the internal temperature reaches 165°F (74°C).

Let the chicken rest for 3-5 minutes before slicing. This keeps the juices locked in. Serve with a squeeze of lemon or a side salad!