Preheat the air fryer to 400°F. If you’re using a smaller model, you may need to cook in batches. Don’t worry, it’s worth it for that crispy chicken!
Prepare the chicken by pounding the chicken cutlets to 1/4-inch thickness using a meat tenderizer. This ensures even cooking and a tender texture.
In a large bowl, combine the panko breadcrumbs, flour, smoked paprika, dried parsley, salt, pepper, onion powder, and garlic powder. Whisk everything together until well blended.
In another bowl, beat the eggs and mix in the hot sauce. This mixture will help the breadcrumbs adhere to the chicken.
Take each piece of chicken, dip it into the egg mixture, coating both sides. Allow any excess to drip back into the bowl.
Next, dredge the chicken through the breadcrumb mixture. Press the breadcrumbs into the chicken using your fingers to ensure a good coating.
Open the air fryer basket and lightly spray it with cooking spray or use an oil mister. Arrange the chicken in a single layer, being careful not to crowd the basket.
Close the basket door and air fry for about 5 minutes. Flip the chicken, mist the tops lightly with cooking spray, and air fry for an additional 5 minutes, or until the chicken reaches an internal temperature of 165°F.
If cooking in batches, repeat the process with the remaining chicken. Each piece should be golden brown and crispy.
While the chicken is cooking, prepare the hot honey sauce. In a microwave-safe bowl, combine the honey, butter, and another splash of hot sauce. Heat in the microwave for about 1 minute or until the butter melts and everything can be stirred together smoothly.
As soon as the chicken is done, drizzle it with the hot honey sauce, slice, and serve immediately. Enjoy every juicy, crispy bite!
