Print

Breaded Air Fryer Chicken Breast

Breaded Air Fryer Chicken Breast Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Achieve restaurant-quality crispy chicken right at home with this simple air fryer recipe. By using a double-dredging technique with panko breadcrumbs, you get an incredibly golden, crunchy exterior while the inside remains tender and juicy. This method offers a lighter, healthier alternative to traditional deep-frying, cutting down on excess oil while significantly reducing cleanup time. It is the perfect protein-packed meal for busy weeknights when you want delicious results without the mess.

Ingredients

Scale

2 large chicken breasts (halved into cutlets)
1 cup panko breadcrumbs
2 large eggs
1/2 cup all-purpose flour
1 tsp garlic powder
1 tsp paprika
2 tbsp olive oil spray
Salt and pepper to taste

Instructions

Slice each chicken breast horizontally to create thin, even cutlets.
Pat each cutlet dry with paper towels to ensure the breading adheres properly.
Prepare three shallow bowls: one with flour, salt, and pepper; one with beaten eggs; and one with panko, garlic powder, and paprika.
Dredge each piece of chicken in flour, dip into the egg, and press firmly into the panko mixture.
Preheat your air fryer to 380 degrees Fahrenheit for five minutes.
Arrange the breaded chicken in the basket in a single layer without overcrowding.
Spray the tops of the chicken generously with olive oil to encourage browning.
Air fry for 15 minutes, flipping halfway through, or until the internal temperature reaches 165 degrees Fahrenheit.

Notes

Use gluten-free panko and cornstarch for a gluten-free version. Ensure chicken is patted very dry before breading for the crispiest results. Do not overcrowd the basket; cook in batches if necessary for even airflow.

Nutrition

Find it online: https://itisrecipes.com/breaded-air-fryer-chicken-breast/