Start by slicing each chicken breast into thin, flat pieces. Aim for something that resembles a butterfly cut—not too thick but not quite bite-sized either. If you bought a pound, typically, you’ll end up with about three to four pieces per breast. Thin cuts ensure thorough and even cooking, leading to tender results. If the chicken is a bit wet, give it a quick pat with a paper towel to remove excess moisture.

In a medium bowl, combine the paprika, smoked paprika, garlic powder, onion powder, salt, brown sugar, cornstarch, and dried Italian herbs. Mix these dry ingredients thoroughly. Next, add the oil to the chicken pieces. Toss everything together until each piece is well-coated. Honestly, you can use your hands here; it’s the best way to ensure even distribution. If you prefer, let it rest for a few minutes, but believe me, I’ve often skipped this step, and the flavor still shines through!

Preheat your air fryer to 415°F. Once heated, arrange the chicken in an even layer in the basket, making sure you leave a little space between pieces to allow the air to circulate. Air fry the chicken for about 10 minutes. If your cuts are on the larger side, consider adding an extra couple of minutes to reach that magical internal temperature of 165°F.

After the timer goes off, pull out the basket and marvel at the perfectly golden chicken you’ve cooked. Let it rest for a minute to allow the juices to redistribute. Then slice into it—chances are, you’ll want to sneak a piece (or two) straight out of the air fryer. I often find myself dipping the juicy, flavorful pieces into a tangy gochujang dipping sauce.