Crispy Air Fryer Chicken Kiev

Combine softened butter, chopped parsley, minced garlic, and a pinch of salt in a bowl until they are completely incorporated. Form the mixture into two identical balls. Place these balls onto a baking sheet and refrigerate for 10 minutes.

Prepare the chicken breasts by placing them on a clean, flat surface. Sprinkle both sides of the chicken with salt and pepper to taste. Position one chilled butter ball in the center of each breast, then fold the chicken's sides upwards around the butter mixture to form a compact ball. Cover each ball with plastic wrap and twist it securely in place. Place these balls onto the baking sheet and refrigerate for 30 minutes.

Heat an air fryer to a high temperature of 400 degrees F (200 degrees C). Prepare three shallow containers for breading. Fill the first container with all-purpose flour, the second with beaten eggs, and the third with a mixture of panko breadcrumbs and paprika.

Dredge each chicken breast in flour, then dip it into the beaten eggs, and finally coat it evenly with the panko-breadcrumb mixture. Place each breaded breast into the air fryer basket and lightly spray it with non-stick cooking spray.

Cook the chicken in the air fryer for 5 minutes. Repeat the non-stick cooking spray process and continue to cook until the chicken is no longer pink in the center and the juices run clear, approximately 5 more minutes. To ensure the chicken is cooked thoroughly, insert an instant-read thermometer into the thickest part of the breast and verify that it reaches a minimum internal temperature of 165 degrees F (74 degrees C).

Transfer the cooked chicken to a cutting board and allow it to rest for 5 minutes before serving.