Ingredients:

  • 4 medium Boneless, Skinless Chicken Breasts
  • 1 teaspoon Kosher Salt
  • ½ teaspoon Black Pepper
  • 2 large Eggs
  • 2 Tablespoons Milk or Buttermilk
  • 1 teaspoon Hot Sauce (optional)
  • ½ cup All-Purpose Flour
  • 1 packet Dry Ranch Dressing Seasoning Mix (approx. 1 oz / 28 g)
  • 1 ½ cups Panko Breadcrumbs
  • 1 teaspoon Smoked Paprika
  • ½ teaspoon Garlic Powder
  • 2 Tablespoons Neutral Oil or Non-stick Cooking Spray

Instructions:

  1. Prepare the chicken: Trim any fat from the chicken breasts. Place the chicken between parchment paper and lightly pound until it is an even thickness (about ¾ inch / 2 cm). Season lightly with salt and pepper.
  2. Set up the Dredging Stations: In Dish 1, add the all-purpose flour. In Dish 2, whisk together the eggs, milk/buttermilk, and hot sauce (if using). In Dish 3, combine the Panko breadcrumbs, dry ranch seasoning mix, smoked paprika, and garlic powder. Mix thoroughly.
  3. Coat and Chill: Dredge each chicken piece sequentially: first coat fully in Flour (Dish 1), shaking off the excess; second, dip in the Egg Wash (Dish 2), allowing excess to drip off; third, press firmly into the Panko Mixture (Dish 3), ensuring the entire surface is covered. Place the coated chicken onto a tray and chill in the refrigerator for 15 minutes (recommended).
  4. Air Fry the Chicken: Preheat the air fryer to 375°F (190°C). Lightly spray the air fryer basket with oil spray. Place the coated chicken breasts in the basket, ensuring they do not overlap (cook in batches if necessary). Lightly spray the top of the chicken breasts with oil spray.
  5. Cook and Flip: Cook for 8–10 minutes. Flip the chicken, spray the second side lightly, and cook for another 6–8 minutes until the crust is deep golden brown and the internal temperature reaches 165°F (74°C) at the thickest part.
  6. Rest and Serve: Transfer the cooked chicken to a wire rack. Allow the chicken to rest for a minimum of 5 minutes before slicing or serving whole.