Extra Crispy Air Fryer Chicken (Printable Version)

Golden, crispy chicken cutlets cooked quickly in the air fryer for a juicy finish.

# What You’ll Need:

→ Chicken

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

→ Breading

02 - 1 cup all-purpose flour (120 g)
03 - 2 large eggs
04 - 2 tablespoons milk
05 - 1 1/2 cups panko breadcrumbs (90 g)
06 - 1/2 cup grated Parmesan cheese (40 g)
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 spray

# Method:

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

# Expert Hints:

01 -
  • Crispy exterior without deep frying means no kitchen full of oil smoke and way less guilt.
  • Ready in 30 minutes flat, making weeknight dinner feel less like a chore and more like a win.
  • Pantry staples transform into something that tastes restaurant-quality without any pretension.
02 -
  • If you skip the pounding step, your cutlets will cook unevenly—the edges burn while the center stays cold, so don't assume uniform chicken breasts are already thin enough.
  • Pressing the breadcrumb coating firmly during breading makes the difference between something that stays on and something that flakes off into the basket.
  • A second spray of oil halfway through cooking is non-negotiable if you want that restaurant-quality crunch.
03 -
  • Don't overcrowd the air fryer basket; cutlets need space for air to circulate, so cooking in batches is worth it.
  • An instant-read thermometer removes all the guesswork—insert it horizontally into the thickest part to confirm 165°F without cutting into the meat.
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