Cut each piece of chicken into two pieces and set aside. In a medium sized shallow dish, whisk together the flour, paprika, garlic powder, and salt. Beat the eggs in a separate shallow dish.
Dip each piece of chicken in the flour mixture, ensuring they are fully coated. Next, dip each piece of chicken in the egg mixture followed by flour mixture one more time.
Preheat the air fryer to 370°F for 5 minutes. Once the air fryer has preheated, fill the basket with chicken and cook for 15 minutes at 370°F.
Serve and enjoy!
Notes
This air fried chicken is best served fresh, but you can store any leftovers in the fridge for up to 4 days when kept in an airtight container.
Reheat your leftover chicken in the microwave for about 1.5 minutes or in the air fryer for about 5 minutes at 370°F.
Cutting the chicken into smaller pieces ensures that they cook all the way through by the time the outside of the chicken turns golden brown.
Make sure that your chicken reaches an internal temperature of 165°F before you serve it.
This chicken is great served with macaroni and cheese, steamed veggies, mashed potatoes, a side salad, etc. It is also great as its own stand alone dish.
I like to give each piece of chicken a little shake after the final flour coating just to make sure it is not too thickly coated in flour.