• Chicken: Slice the chicken to have two thinner slices from each breast. Set them aside.

  4 chicken breasts
• Flour mix: Mix flour, garlic powder, onion powder, salt, and pepper in a large bowl. Set aside.

  3 tablespoons all-purpose flour + ½ teaspoon garlic powder + ½ teaspoon onion powder + ¼ teaspoon fine sea salt or Kosher + ¼ teaspoon ground black pepper
• Dipping mix: Lightly whisk mayonnaise, mustard, egg, salt, and pepper with a fork in another large bowl. Set aside.

  1 tablespoon mayonnaise + 1 ½ tablespoon Dijon mustard or similar + 1 egg + ½ teaspoon fine sea salt or Kosher + ¼ teaspoon ground black pepper
• Panko mix: Mix panko and paprika in a baking dish or another large shallow container.

  1¾ cup panko/ 100 g + 1 teaspoon sweet paprika

Bread the chicken:

• Flour: Place the chicken breasts into the flour bowl. Turn with tongs until they are nicely floured all over.
• Dip: Lift the pieces with tongs, shake them gently to remove the excess, and place them into the mayonnaise bowl. Turn to coat all over.
• Breadcrumbs: Pick up each piece with tongs, shake it gently over the bowl to remove the excess, and place it in the panko-mix container. Turn it around to coat it with the breadcrumbs and press down to help them stick better.

Cook:

• Preheat the air fryer if its instruction manual requires it; I must preheat mine for 3 minutes to 190C/375°F.
• Place the breaded pieces into the basket in a single layer. Spray them with cooking oil.
• Fry the panko chicken for 5 minutes. Flip, and spray with oil again. Cook for another 5-7 minutes or until golden and cooked through. Check the internal temperature; it should be 74°C/165°F.