Slice the chicken breasts into ½-inch thick rings, making sure they’re evenly sized for consistent cooking.

Place them in a bowl with buttermilk, salt, and black pepper. Mix well to coat each piece, then cover and refrigerate for at least 30 minutes (or up to 4 hours) to enhance tenderness and flavor.

In one shallow dish, whisk together the flour, paprika, garlic powder, and onion powder.

In a second dish, beat the eggs until smooth.

In a third dish, spread out the panko breadcrumbs for the final crispy coating.

Remove the marinated chicken from the buttermilk, letting any excess drip off.

Dredge each piece in the flour mixture, making sure it’s fully coated.

Dip into the beaten eggs, ensuring a light, even layer.

Finally, press into the panko breadcrumbs, gently pressing to create a thick, crunchy coating.

In a deep skillet or fryer, heat vegetable oil to 350°F (175°C).

Carefully add the chicken rings in batches, making sure not to overcrowd the pan.

Fry for 3-4 minutes per side, or until they turn golden brown and crispy while the inside remains tender and fully cooked (internal temperature of 165°F or 74°C).

Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.

Preheat the air fryer to 375°F (190°C).

Lightly spray the chicken rings with oil to help them crisp up.

Arrange in a single layer and air-fry for 12-15 minutes, flipping halfway through, until golden and crunchy.

Let the chicken rings rest for a few minutes before serving to keep the coating crisp.

Pair with your favorite dipping sauces like ranch, honey mustard, or barbecue sauce for extra flavor.