Preheat air fryer to 425 degrees.

In a small bowl, combine breadcrumbs, half the Fry Seasoning, salt, and pepper.

Pat chicken* dry with paper towels; season all over with remaining Fry Seasoning, salt, and pepper. Evenly spread tops of chicken with sour cream. Mound with seasoned breadcrumbs, pressing to adhere (no need to coat the undersides). Top chicken with a drizzle of olive oil.

Coat air fryer basket with nonstick cooking spray. Arrange coated chicken in basket; air-fry until cooked through, 12-14 minutes. Transfer to a cutting board. TIP: For easy cleanup, line air fryer basket with aluminum foil first.

While chicken cooks, wash and dry produce.

Trim and discard root end from lettuce; chop leaves into bite-size pieces. Halve tomatoes.

In a large bowl, toss together lettuce, tomatoes, basil paste, a large drizzle of olive oil, a pinch of salt, and pepper.

Slice chicken crosswise.

Divide salad between shallow bowls. Top with chicken and drizzle with balsamic glaze. Gently tear burrata into pieces over salad and serve.