Ingredients:

  • 1 lb boneless, skinless chicken breast
  • 0.5 tsp fine sea salt
  • 0.25 tsp garlic powder
  • 0.5 cup all-purpose flour
  • 2 large eggs
  • 1.5 cups panko breadcrumbs
  • 0.25 cup grated parmesan cheese

Instructions:

  1. Slice the chicken breasts into 1.5-inch uniform cubes or strips and pat dry with paper towels to remove surface moisture.
  2. Season the chicken pieces evenly with fine sea salt and garlic powder.
  3. Set up a dredging station with three shallow bowls: one with all-purpose flour, one with the eggs (beaten with a splash of water), and one with a mixture of panko breadcrumbs and grated parmesan cheese.
  4. Coat each chicken piece first in the flour, shaking off any excess. Dip into the egg wash, then press firmly into the panko-parmesan mixture until fully coated.
  5. Cook in a non-stick skillet over medium-high heat or in an air fryer at 400°F until the exterior is golden brown and the internal temperature reaches 165°F (74°C).
  6. Transfer cooked chicken to a wire cooling rack for 2 minutes to maintain the crunchy texture before serving.