Preheat the Air fryer to 180C /350F
Pound the chicken( with a meat mallet, rolling pin or anything heavy) into ½ inch thin cutlets.
Sprinkle salt and pepper. Let it rest, in open. This is called dry brining. It will help season the chicken from inside.
Meanwhile, Whisk the egg. Add the garlic powder, left over salt and flour.Whisk well.
Add water to make the consistency thinner than pancake batter(Check the video to see the consistency)
Prepare two shallow bowls. Add panko crumbs in one and batter in the second
Dip the chicken cutlet into the wet batter. Flip, dip again and Lightly Wring off the excess.
Now place the chicken into the bowl with panko crumbs. Press the crumbs in so that the chicken is coated well. Flip once or twice. Place the crumb-coated chicken into the air fryer basket .Spray or brush oil on the side thats up.
Air fry for 12 minutes at 180C/350F.
After 12 minutes are over, flip the chicken. Brush or spray more oil.
Air fry for 5 more minutes at 200C/ 400F.(I find this final hike in temperature gives a nice golden hue to the air fryer chicken)