Butterfly 350 g Chicken breast and pound to flatten them out.
Mix together 60 g Mayonnaise and 2 Garlic cloves and spread half of it over one side of each piece of chicken.
Mix together 75 g Panko breadcrumbs, 20 g Parmesan, 2 pinch Sea salt and 2 pinch Black pepper.
Lay the chicken, mayo side down, into the breadcrumb mixture, then spread the rest of the mayo mixture onto the other side of the chicken. Flip over and cover with more breadcrumbs, ensuring all sides of the breasts are coated.
Spray your air fryer basket with a little olive oil and put the coated chicken in. Spray the top of the chicken with a little more oil and cook at 190°C/375°F for 15 minutes, flipping the chicken over halfway through cooking.
Notes
Make sure to fully coat all the chicken, so there aren't any gaps in the breading.
Spray your air fryer basket with a little oil before putting the chicken in, so that it doesn't stick to the basket.
Make sure that there is enough space between the chicken in your air fryer basket. There needs to be space for the air to circulate and for the chicken to get crispy.
Once you have flipped the chicken halfway, check on it after 5 minutes to make sure that it isn't burning, as every air fryer cooks differently.
Preheat your air fryer first to ensure it will cook evenly.
Spray the chicken with oil before cooking, as it will give a crispier coating.
If you need to cook these in batches, then you can keep the cooked ones warm in the oven on a low heat until the rest are ready.