Extra Crispy Air Fryer Chicken (Print)

Golden, juicy chicken cutlets cooked to crispy perfection with savory Parmesan and spices.

# Ingredients:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 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

# Instructions:

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 as follows: flour in the first, beaten eggs with milk in the second, and the panko mixture combined with Parmesan, garlic powder, onion powder, smoked paprika, salt, and black pepper in the third.
04 - Dredge each chicken breast in flour, dip into the 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 to 8 minutes, flip cutlets, spray again with olive oil, 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.

# Pro Tips:

01 -
  • Golden, restaurant-quality crust using just a whisper of oil—your clothes won't smell like a deep fryer for three days afterward.
  • Thirty minutes from ingredient to plate, making weeknight dinners feel less like a chore.
  • The chicken stays impossibly juicy while the outside cracks under your teeth, that textural contrast that makes every bite satisfying.
02 -
  • Pounding the chicken to an even thickness is non-negotiable—it's the one step that separates cutlets from chunks that cook unevenly.
  • Don't skip the second oil spray after flipping; the side that faces down first doesn't get the same air circulation and needs that extra nudge to crisp up.
  • The 165°F internal temperature is not a suggestion; it's the threshold for food safety with poultry, and a quick meat thermometer check takes 10 seconds.
03 -
  • Keep the parchment paper under the chicken while pounding—it's the small things like this that keep your counter from becoming a flour explosion zone.
  • Don't skip the meat thermometer; it takes the guesswork out of doneness and means you'll never have dry chicken again once you learn where the sweet spot is for your air fryer.
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