1-First, start by gathering all your ingredients and preparing the chicken. Take the 2 large boneless skinless chicken breasts and slice them in half lengthwise to make four thin pieces, then pound them evenly to ensure they cook uniformly. This step helps the chicken absorb flavors and get that perfect crisp.

2-Next, in a small bowl, mix the ¼ cup mayonnaise with the 2 minced garlic cloves. Spread this mixture evenly over the chicken pieces to keep them moist and help the coating stick. Why mayonnaise? It acts as a binder and adds extra juiciness, as explained in our FAQ section later.

3-Then, in a shallow bowl, combine the 1 cup seasoned panko bread crumbs, ¼ cup grated Parmesan cheese, ½ teaspoon salt, and ¼ teaspoon pepper. Press each mayo-coated chicken piece into this breadcrumb mixture, making sure both sides are covered evenly for that irresistible crunch.

4-Once that’s done, preheat your air fryer to 390°F (199°C). Spray the basket with olive oil spray to prevent sticking. Place the coated chicken in the basket without overcrowding to allow for even cooking.

5-Finally, cook the chicken for 8 minutes, then flip and cook for an additional 5 to 7 minutes until it’s golden brown and crispy. Let it rest for a minute before serving hot, garnished with finely chopped fresh parsley and extra Parmesan cheese. For variations on crispy chicken dishes, try our crunchy chicken taco fingers recipe.