Ingredients:

  • 1.5 lbs boneless skinless chicken breasts
  • 2 tbsp avocado oil
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 0.5 cup panko breadcrumbs
  • 0.5 cup finely grated Parmesan cheese
  • 1 tbsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 0.25 cup plain Greek yogurt

Instructions:

  1. Pat the 1.5 lbs of chicken breasts completely dry with paper towels.
  2. Slice the breasts into even sized cutlets or strips to ensure they all finish cooking at the same time.
  3. In a medium bowl, whisk together the 0.25 cup Greek yogurt, 2 tbsp avocado oil, salt, and pepper until smooth.
  4. In a separate shallow dish, toss the 0.5 cup panko, 0.5 cup Parmesan, garlic powder, paprika, and oregano.
  5. Submerge each piece of chicken into the yogurt mixture until every millimeter is thinly coated.
  6. Dredge the chicken in the panko mixture, pressing firmly with your palms until the breading feels set and stable.
  7. Set your air fryer to 400°F (200°C) for 3 minutes.
  8. Place the chicken in a single layer, leaving at least half an inch of space between each piece.
  9. Air fry for 12 minutes, flipping halfway through, until the crust is mahogany brown and sizzling.
  10. Remove the chicken and let it sit on a wire rack for 3 minutes until the juices redistribute and the crust hardens.