Preheat the air fryer for 3 minutes to 350 degrees Fahrenheit.

Prepare the chicken breasts by butterflying it or slicing it thinly. Pat dry with paper towels. Then coat each piece of chicken with the olive oil leaving 1 tablespoon for mixing with the dry ingredients. Set aside.

Into a large freezer bag, mix the breadcrumbs, corn starch, garlic salt, onion powder, dried parsley, dried thyme, black pepper, and paprika.

Add the remaining tablespoon of olive oil to the dry mixture and mix in the bag until a sandy texture is created.

Add the chicken pieces to the bag one at a time. Shaking the bag to coat. (Once the chicken is all coated, any leftover seasoning in the bag should be tossed).

Place the chicken breasts in a single layer into the air fryer and cook for 17-25 minutes. The thinner your chicken, the faster it will cook. There is no need to flip the chicken in the air fryer as the air circulates all around the meat. Using a digital thermometer to check the internal temperature of the chicken. When it reaches 165 degrees Fahrenheit, it is done. Pro Tip. Spray the air fryer basket with cooking spray oil to keep the chicken from sticking to the basket.

When done, remove the chicken and let it rest on a cooling rack for 5 minutes. This will keep the outside coating crispy on both the top and bottom and keep the juices inside the meat.

Serve with your favorite sides.