In a large storage bag, combine 3 cups unseasoned breadcrumbs, 2 teaspoons seasoned salt, 2 teaspoons paprika, 1 teaspoon celery salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, and ½ teaspoon black pepper. Close the bag and shake until everything is well combined.
Pat the chicken dry with a paper towel, then coat each piece of chicken with a thin layer of mayonnaise or olive oil using a pastry brush.
Working one at a time, place a piece of chicken into the bag with the seasoning. Close the bag and then shake gently until the chicken is fully covered with the mixture. Remove the chicken from the bag, shaking off excess seasoning and then place the chicken onto a greased baking sheet or greased basket/tray of an air fryer. Repeat with each piece of chicken.
For Boneless Chicken Breasts or Thighs: Bake at 425℉ (215℃) for 10 minutes, flip and continue to bake for 5-10 minutes, or until the chicken reaches an internal temperature of 165℉ (74℃).
For Chicken Tenders: Bake at 400℉ (200℃) for 8 minutes, flip and continue to bake for 4-6 minutes, or until the chicken reaches an internal temperature of 165℉ (74℃).
For Bone-In Cuts of Chicken (Breasts, Thighs, or Legs): Bake at 375℉ (190℃) for 40 minutes, flip, and bake for an additional 10 to 20 minutes, or until chicken reaches an internal temperature of 165℉ (74℃).
For Boneless Chicken Breasts or Thighs: Air fry the breaded chicken at 400℉ (200℃) for 5 minutes. Flip, and continue to air-fry for an additional 4-6 minutes, or until chicken reaches an internal temperature of 165℉ (74℃).
For Chicken Tenders: Air fry at 400℉ (200℃) for 4 minutes, flip, and air fry for an additional 3-4 minutes, or until the chicken reaches 165℉ (74℃).
For Bone-In Cuts of Chicken (Breasts, Thighs, or Legs): Air fry at 400℉ (200℃) for 8 minutes, flip and continue to cook for 8-10 minutes, or until the chicken reaches 165℉ (74℃).
