Extra Crispy Air Fryer Chicken (Printable)

Juicy, golden chicken cutlets made extra crispy and healthier with quick air frying.

# Ingredient List:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approximately 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 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 a uniform thickness of 1/2 inch.
03 - Arrange three shallow bowls: one with flour, one with eggs beaten with milk, and one with a mixture of panko, Parmesan, garlic powder, onion powder, smoked paprika, salt, and pepper.
04 - Dredge each chicken breast first in flour, then dip into the egg mixture, and finally coat evenly with the breadcrumb mixture, pressing firmly to adhere.
05 - Lightly spray both sides of each cutlet with olive oil cooking spray.
06 - Place the breaded cutlets in a single layer inside the air fryer basket; cook in batches if necessary.
07 - Air fry the cutlets for 7–8 minutes until golden on the bottom side.
08 - Flip the cutlets, spray again with olive oil, and air fry for an additional 6–7 minutes until golden brown and the internal temperature reaches 165°F.
09 - Allow the cutlets to rest for 2 minutes before serving.

# Expert Advice:

01 -
  • Golden, crunchy coating that rivals deep-fried versions but with way less oil.
  • Juicy chicken that stays tender inside because you're not overcooking it.
  • Ready in thirty minutes, making weeknight dinners actually feasible.
02 -
  • The second spray of oil after flipping is non-negotiable—it's what prevents the bottom from staying pale.
  • Every air fryer runs slightly different, so start checking at the lower time and add minutes if needed rather than guessing.
03 -
  • Pat your chicken completely dry before breading—any moisture turns to steam and makes the coating soggy instead of crispy.
  • Let the breaded cutlets sit in the fridge for at least ten minutes before air frying; the cold helps everything adhere better and cook more evenly.
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