Preheat your air fryer to 400℉.
Place the chicken breast between two layers of parchment paper. Use a rolling pin or meat mallet to gently pound the chicken so it's an even thickness throughout. Dry the chicken breasts off with a paper towel.
Drizzle the olive oil over the chicken (you can do this right on the parchment) and rub all over, coating it evenly. Sprinkle with a pinch of salt.
Combine the rest of the ingredients in a large rimmed plate.
Cover each of the chicken breasts well with the panko mixture, and then place in the mesh basket of your air fryer, making sure to leave room between the pieces. They should not be touching.
Spray the tops of the chicken with cooking spray and cook 8 minutes. Gently flip and cook another 6-8 minutes, until the chicken is crispy and golden and an instant-read thermometer reads 165℉ when inserted into the chicken.
DEVOUR! (Great with ketchup!)
