• All ingredients ready? Let's begin!
  

Air Fryer Version

• Preheat the air fryer to 380F. Heat oven to 300F if cooking in batches/all the chicken won’t fit in your air fryer.
• Mix the bread crumbs, panko and Old Bay Seasoning on a shallow tray.
  
• Half the chicken thighs and brush with mayonnaise on both sides.
  
• One at a time, place each chicken section to coat with the crumb mixture on both sides
  
• Holding the chicken section with tongs or your fingers, lightly shake then spray with oil on each side.
  
• Place on air fryer basket or rack.
  
• Once all chicken pieces are covered (or you’ve filled the rack), air fry for about 15 minutes, turning them half way through. If you’re cooking in batches, lessen the air fryer time to about 12 minutes and place on rack on a tray (so the bottoms don’t get soggy) and put in oven to keep warm/continue cooking.
• Serve hot – but they also taste great cold.
  

Oven Fried Version

• Pre-heat the oven to 425F positioning a rack in its lowest position.
• Generously spray a cookie or jelly roll sheet with oil.
• Follow steps 2-4, above, placing the chicken pieces on the baking sheet.
• Place cutlets on the lower oven rack.
• After about 5 minutes, check the bottom of the cutlets. Cutlet bottoms should be browned. Flip to the other side. If you’d like them browner, leave in for a few more minutes.
• Bake another 5 to 8 minutes until other side is browned.