Averie Cooks

-1 Preheat a large air fryer (or similar brand and model or double basket air fryer so you don't have to repeat steps 5 through 8) to 400F.
-1 In a shallow dish or bowl, add the flour, garlic powder, salt, pepper, and stir to combine; set aside.
-1 To a separate medium bowl, add the eggs and whisk to combine; set aside.
-1 To a separate shallow bowl or dish, add the Parmesan cheese, panko breadcrumbs, and stir to combine; set aside..
-1 Dredge two of the chicken breast filets in the flour mixture, dip through the eggs, and then press into the Parm-panko making sure it adheres well.
-1 Spray the basket of your air fryer with olive oil cooking spray (or use an olive oil mister), add the 2 breasts, and spray each of them on their exposed surface.
-1 Close the lid and air fry the chicken for 6 minutes.
-1 Open the machine, flip the chicken over using tongs, spray the exposed surface with olive oil cooking spray, cover, and cook for an additional 5 minutes, or until done. Chicken is done when the internal temp reaches 165F. Tips - I pull my chicken out at 155 to 160F because the internal temp will continue to rise due to carryover cooking, even out of or off the heat source. If you are unsure and can't "tell" when chicken is done by a visual once-over, avoid guessing and use a digital cooking thermometer.
-1 Repeat steps 5 through 8 with the two remaining breast filets if you were using large breasts.
-1 After chicken has been air fried, allow it to rest for 5 to 10 minutes before slicing into it so the natural juices stay inside.
-1 Optionally dust with extra Parmesan cheese and/or lemon wedges or any other favorite dip, dressing, or side dish. Chicken will keep airtight in the fridge for up to 5 days and in the freezer for up to 4 months. Note that leftover chicken will not retain the same crispy fried texture that is has when it's hot and fresh.
-1 Recipe adapted from Air Fryer Crispy Chicken Breast