Cup of Yum
1. Prep your 16 oz chicken by cutting them into 1-inch cubed pieces.
2. Place the chicken into a food storage container, and thoroughly coat the chicken with 1 tsp kosher salt on all sides.
3. In a bowl, combine all rest of the marinade ingredients: 2 tbsp lemon juice, 2 tbsp Worcestershire sauce4 tsp white miso, 2 tsp agave, ½ tsp garlic powder, and ½ tsp onion powder. Mix until incorporated.
4. Coat the chicken with the seasonings thoroughly and cover with a lid. Place in the fridge for at least four hours (and not more than 8 hours). Mix halfway.
5. Remove the chicken from the fridge 30 minutes before cooking to bring it to room temperature on the counter.
6. Preheat the air fryer to 400 °F.
7. Prepare the dredging station. Place the ½ c flour in a shallow container. In a shallow bowl, add the 2 large eggs and whisk lightly. In another shallow container, combine the ¾ tsp kosher salt with 1 c panko and mix.

Breading chicken

Cup of Yum
1. Take one piece of chicken and coat thoroughly with flour on all sides.
2. Then dip the piece of chicken into the egg and cover on all sides.
3. Finally, transfer to the panko and coat thoroughly. Place it onto a sheet pan or a plate. Repeat with all chicken pieces.
4. Repeat until all pieces are coated.

Cook

1. Spray the inside of the air fryer with neutral oil spray. Place the chicken pieces evenly in one layer inside the basket. Spray the top of the chicken with neutral oil spray. Air fry for 8-10 minutes and turn halfway (4 minutes) for each batch, or until the chicken measures 165 °F internally with an instant-read thermometer.
2. Serve immediately.