Prep the chicken. Trim excess fat and pat the chicken dry with paper towels. If using breasts, slice into even cutlets or 1-inch strips for faster, more even cooking.

Make the seasoning mix. In a small bowl, combine salt, pepper, garlic powder, onion powder, smoked paprika, oregano, and cayenne (if using). Sprinkle half over the chicken and rub it in.

Set up a dredging station. In one shallow bowl, whisk eggs with milk. In a second bowl, mix gluten free flour with cornstarch and the remaining seasoning. In a third bowl, add gluten free panko/breadcrumbs.

Coat the chicken. Work one piece at a time: dip in the flour mixture (shake off excess), then egg, then breadcrumbs. Press gently so the crumbs adhere. Place coated pieces on a plate.

Rest briefly. Let coated chicken sit for 5–10 minutes. This helps the crust set and stick during cooking.

Preheat and prep the air fryer. Preheat to 380°F (193°C) for 3–5 minutes. Lightly spray the basket with oil to prevent sticking.

Arrange and oil. Place chicken in a single layer with a bit of space between pieces. Lightly spray the tops with oil for even browning.

Air fry until golden. Cook at 380°F for 10–14 minutes, flipping halfway and spraying again if needed. Time varies by thickness: strips may take 8–10 minutes; larger thighs 12–14. Cook until the internal temperature hits 165°F (74°C).

Rest and season. Transfer to a plate and let rest 3 minutes. Finish with a light sprinkle of salt and a squeeze of lemon.

Serve. Garnish with parsley and enjoy with your favorite dipping sauce or a simple side salad.