Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz/170g each), pounded to ½-inch thickness
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 cup buttermilk (240 ml) optional marination step
  • 1 cup all-purpose flour (120g)
  • ½ cup cornstarch (60g)
  • 1 tablespoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne pepper (optional, for a kick)
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs (40g)
  • Olive oil spray or cooking spray

Instructions:

  1. Pound chicken breasts to even thickness. Season with salt, pepper, garlic powder, and paprika. Marinate in buttermilk for at least 30 minutes (optional, in fridge).
  2. Prepare three shallow dishes. Dish 1: Flour, cornstarch, onion powder, thyme, oregano, salt, pepper, cayenne pepper (if using). Whisk to combine. Dish 2: Beaten eggs. Dish 3: Panko breadcrumbs.
  3. Dredge each chicken breast in the flour mixture, ensuring it's fully coated. Shake off excess. Dip into the beaten eggs, letting excess drip off. Press firmly into the panko breadcrumbs, ensuring the chicken is completely covered.
  4. Preheat air fryer to 380°F (190°C) if your model requires it.
  5. Lightly spray the air fryer basket with olive oil or cooking spray. Place chicken fillets in a single layer in the air fryer basket, being careful not to overcrowd. Cook in batches if needed. Spray the chicken fillets with olive oil or cooking spray. Air fry for 12-15 minutes, flipping halfway through, until golden brown and the internal temperature reaches 165°F (74°C).
  6. Let the chicken rest for a few minutes before serving.