Extra Crispy Air Fryer Chicken (Printable Version)

Crispy, juicy chicken cutlets cooked to perfection using an air fryer for a healthier, golden finish.

# What You Need:

→ Chicken

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

→ Breading

02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 2 tablespoons milk
05 - 1 1/2 cups panko breadcrumbs
06 - 1/2 cup grated Parmesan cheese
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

# How-to Steps:

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: flour in bowl one; beaten eggs with milk in bowl two; panko mixture with Parmesan, garlic powder, onion powder, smoked paprika, salt, and pepper in bowl three.
04 - Dredge each chicken breast in flour, dip into egg mixture, then press into panko mixture ensuring even coating.
05 - Lightly spray both sides of each cutlet with olive oil spray.
06 - Place cutlets in a single layer in the air fryer basket, cooking in batches if necessary.
07 - Cook for 7 to 8 minutes, flip, spray again with olive oil, then cook an additional 6 to 7 minutes until golden and internal temperature reaches 165°F.
08 - Allow cutlets to rest for 2 minutes before serving.

# Expert Advice:

01 -
  • Golden, crunchy exterior without the grease—your kitchen won't smell like a deep fryer for three days.
  • Ready in 30 minutes from start to finish, making weeknight dinners feel genuinely effortless.
  • Naturally high protein and endlessly customizable, so everyone at the table gets exactly what they want.
02 -
  • Even thickness is non-negotiable—I learned this the hard way when half a cutlet was done while the other half was still rubbery.
  • Pressing the breadcrumbs firmly into the chicken makes all the difference between a delicate coating that flakes off and one that stays put through cooking.
03 -
  • If your panko seems too fine or packed, pulse it briefly in a food processor with the Parmesan to keep the texture light and airy.
  • Let the breaded cutlets rest in the refrigerator for 15 minutes before air frying—this helps the coating set and adhere better during cooking.
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