A crispy and juicy chicken katsu made easily in the air fryer for a healthier twist on the classic Japanese dish.

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Preheat the air fryer to 400°F (200°C).
Flatten the chicken breasts to an even thickness using a meat mallet or rolling pin.
Season the chicken with salt and pepper.
Set up a breading station: In one bowl, add the flour; in a second bowl, beat the eggs; in a third bowl, combine the panko breadcrumbs, garlic powder, and onion powder.
Dip each chicken breast first in the flour, then in the egg, and finally in the panko mixture, pressing gently to coat well.
Lightly spray both sides of the breaded chicken with vegetable oil.
Place the chicken breasts in the air fryer basket, making sure they are not overlapping.
Cook for 10-12 minutes, flipping halfway through, until golden brown and cooked through (internal temperature of 165°F or 74°C).
Remove from the air fryer and let rest for a few minutes before slicing and serving.

For extra crispiness, you can lightly spray the chicken with oil again halfway through cooking.
Serve with a side of rice and tonkatsu sauce for the traditional Japanese katsu experience.
Feel free to adjust the seasoning in the breadcrumbs to taste, such as adding paprika or cayenne pepper for some heat.