Extra Crispy Air Fryer Chicken (Print View)

Extra crispy, juicy chicken cutlets made effortlessly using the air fryer for a healthier alternative.

# Components:

→ Chicken

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

→ Breading

02 - 1 cup all-purpose flour (4.25 oz)
03 - 2 large eggs
04 - 2 tablespoons milk
05 - 1 1/2 cups panko breadcrumbs (3.175 oz)
06 - 1/2 cup grated Parmesan cheese (1.41 oz)
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

# 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, one with beaten eggs and milk, and one with panko mixed with Parmesan, garlic powder, onion powder, smoked paprika, salt, and black pepper.
04 - Dredge each chicken breast in flour, then dip into egg mixture, and coat thoroughly with the panko mixture, pressing to adhere.
05 - Lightly spray both sides of each cutlet with olive oil spray.
06 - Place cutlets in a single layer in the air fryer basket; cook in batches if necessary.
07 - Cook for 7 to 8 minutes, flip, spray again, and cook for 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 crispy-golden exterior with zero guilt, since you're using barely any oil and your kitchen stays clean.
  • Juicy chicken every single time because the air fryer locks in moisture while the outside gets impossibly crunchy.
  • Ready in 30 minutes flat, making weeknight dinners feel less like a chore and more like a small victory.
02 -
  • Don't skip the pounding step—it's the difference between tough, uneven cutlets and ones that are tender and golden throughout, and it only takes 2 minutes.
  • The egg mixture needs that milk to work as a proper binder; water alone leaves you with a coating that slides around, but milk creates an emulsion that actually holds.
03 -
  • If you don't have a meat mallet, use the bottom of a heavy pot or a rolling pin—the goal is even thickness, not pulverizing the chicken.
  • Batch cooking in the air fryer is totally doable; just make sure cutlets don't overlap or they'll steam instead of crisp, so cook in single layers even if it means two rounds.
Return