Extra Crispy Air Fryer Chicken (Printer-friendly)

Golden, juicy chicken cutlets made crisp using an air fryer for a lighter cooking method.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approximately 1.5 lbs)

→ Breading

02 - 1 cup all-purpose flour (120g)
03 - 2 large eggs
04 - 2 tablespoons milk
05 - 1 1/2 cups panko breadcrumbs (90g)
06 - 1/2 cup grated Parmesan cheese (40g)
07 - 1 teaspoon garlic powder
08 - 1 teaspoon onion powder
09 - 1/2 teaspoon smoked paprika
10 - 1 teaspoon salt
11 - 1/2 teaspoon black pepper
12 - Olive oil cooking spray

# Directions:

01 - Preheat the air fryer to 400°F for 5 minutes.
02 - Place chicken breasts between two sheets of parchment paper and pound to 1/2-inch thickness.
03 - Arrange three shallow bowls: one with flour, second with beaten eggs and milk, and third with panko breadcrumbs combined with Parmesan, garlic powder, onion powder, smoked paprika, salt, and black pepper.
04 - Dredge each chicken breast first in flour, then dip into the egg mixture, and finally coat thoroughly with the breadcrumb mixture, pressing to adhere.
05 - Lightly spray both sides of each coated cutlet with olive oil cooking spray.
06 - Place cutlets in a single layer in the air fryer basket; cook in batches if necessary.
07 - Air fry for 7 to 8 minutes, flip cutlets, spray again lightly, and air fry an additional 6 to 7 minutes until golden brown and internal temperature reaches 165°F.
08 - Allow cutlets to rest for 2 minutes before serving.

# Expert Advice:

01 -
  • That shatteringly crisp coating with juicy chicken inside, no deep fryer required or oil splatter on your stovetop.
  • Takes 30 minutes start to finish, perfect for a weeknight dinner when you want something that tastes like you actually tried.
  • One of those rare dishes where the air fryer actually delivers better results than the original method.
02 -
  • Skip the oil spray and they'll be pale and dry inside the basket—the oil is doing the heavy lifting for that golden exterior, not just adding calories.
  • Pounding the chicken isn't optional busywork, it's the reason they cook through evenly without the edges getting overdone while the center stays soft.
03 -
  • If your air fryer runs hot or cold, adjust the temperature accordingly—start checking at 6 minutes rather than waiting the full time, and trust your eyes and thermometer over the recipe timer.
  • Pound the chicken fresh the morning you're cooking, not days ahead—it dries out sitting in the fridge and loses that juiciness you're after.
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