Butterfly the chicken breasts by lying them flat on the cutting board. Place one hand on the top of the chicken breast with fingertips lifted and extended for safety. Holding the knife horizontally, carefully slice the thickness of the breast into two even layers, without cutting completely through. The two halves should be joined on one edge. Repeat this process for the second chicken breast.

Open the butterflied breasts and slice into ½ inch chicken “fries.” Salt and pepper the “fries” and set aside.

Prepare a bowl with the flour, a bowl with whisked eggs, and a bowl with Panko bread crumbs mixed with the Italian herb blend.

Set out a platter to hold the breaded chicken fries. Dredge each chicken fry into the flour, egg, and then the seasoned Panko, turning and rolling to coat with each step.

Spray the basket with cooking spray. Place the chicken fries in a single layer in the air fryer basket. Do not crowd the chicken fries to allow the air to circulate around each one. This recipe is air fried in multiple batches with most air fryers. Cook time is approximately 10 minutes at 360 F. Shake your air fryer basket after 5 minutes. Use a meat thermometer to ensure the chicken is cooked through. The internal temperature should reach 165°F (74 degrees C).

To make a Honey Mustard Dipping Sauce mix together: 2 Tablespoons of Dijon mustard, 2 Tablespoons apple cider vinegar, 2 Tablespoons olive oil, 1 Tablespoon honey, Salt and Black Pepper to taste.