In a shallow dish, combine the gluten-free breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and black pepper. Mix well so every bite of coating is balanced in flavor.

In another shallow dish, beat the eggs until smooth. This will be your “glue” to help the coating stick to the chicken.

Dip each chicken breast into the egg mixture, making sure it’s fully coated. Then, press it into the breadcrumb mixture, patting it down so the coating sticks evenly.

Preheat your air fryer to 375°F (190°C) for about 3 minutes. Lightly spray the air fryer basket with olive oil to prevent sticking.

Place the coated chicken breasts in the air fryer basket, leaving space between them. Spray the tops lightly with olive oil spray. Cook for 8–10 minutes per side, flipping halfway through, until the chicken reaches an internal temperature of 165°F (74°C).

Once cooked, let the chicken rest for 2–3 minutes before slicing. This helps keep the juices locked in for maximum tenderness.