1. Preheat your air fryer to 400°F. This ensures that your chicken will cook evenly and develop that irresistible crispy coating.
2. In a shallow dish, combine the Parmesan cheese, panko breadcrumbs, garlic powder, onion powder, paprika, salt, and black pepper. Stir until well blended.
3. In another bowl, whisk together the eggs and water. This will help the breadcrumb mixture adhere to the chicken.
4. Dip each chicken breast into the egg mixture, allowing any excess to drip off, then coat thoroughly with the Parmesan breadcrumb mixture, pressing lightly to ensure it sticks.
5. Spray the air fryer basket with cooking spray to prevent sticking, then place the chicken breasts in a single layer in the basket. You may need to cook in batches depending on the size of your air fryer.
6. Cook for 10-12 minutes, flipping halfway through, until the chicken is cooked through and the crust is golden brown. An internal temperature of 165°F ensures doneness.
7. Let the chicken rest for a few minutes before serving to allow the juices to redistribute, ensuring tender, juicy bites.

Remember, patience is key! Like my abuela always said, “Cooking with love takes time.”