Pat the chicken breasts dry with paper towels. If the chicken breasts are very thick, you can slice them in half horizontally to ensure even cooking.
In one shallow dish, combine the parmesan cheese, panko breadcrumbs, garlic powder, Italian seasoning, paprika, salt, and pepper. In another shallow dish, beat the eggs.
Dip each chicken breast in the beaten eggs, allowing any excess to drip off. Then, dredge the chicken in the parmesan-breadcrumb mixture, pressing gently to ensure the coating adheres well. Make sure the chicken is evenly coated on all sides.
Preheat your air fryer to 380°F (190°C). Lightly spray the air fryer basket with olive oil spray to prevent sticking. Place the coated chicken breasts in the air fryer basket in a single layer, being careful not to overcrowd. You may need to cook the chicken in batches.
Cook for 8-10 minutes, then flip the chicken breasts and continue cooking for another 8-10 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). The exact cooking time will depend on the thickness of the chicken breasts and the specific model of your air fryer.
Once the chicken is cooked through and the coating is golden brown and crispy, remove it from the air fryer and let it rest for a few minutes before serving.
