Crispiest Air Fryer Chicken Cutlets
These are the crispiest breaded air fryer chicken cutlets – golden crust, juicy chicken, all in under 15 minutes! This high-protein weeknight recipe is oil-free, providing a healthier spin on a classic favorite while retaining that delightful crunch.
Ingredients
- 2 large chicken breasts, boneless and skinless
- 2 tsp paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- 1 tsp salt
- 1 tsp black pepper
- 2 eggs
- 1 cup panko breadcrumbs, gluten-free if needed
- ¼ cup all-purpose flour, gluten-free if needed
Instructions
- Preheat your air fryer to 380°F and spray with olive oil or non-stick spray.
- Meanwhile, carefully cut the chicken breasts in half lengthwise; they should resemble large chicken tenders. Place one tender between two pieces of plastic wrap or in a large zip-lock bag on top of a cutting board and flatted/pound with the flat side of a meat mallet or a rolling pin. Start in the center and work out to the edges until the chicken is about 1/4 inch thick. Repeat with all the tenders.
- Set up 3 mixing bowls: one with flour and half the seasonings, one with the whisked eggs, and one with the breadcrumbs, and second half the seasonings.
- Dredge each piece of chicken in the flour mixture (making sure to coat it all), then in the eggs, and finally in the breadcrumbs. I recommend gently pressing the breadcrumbs into the chicken so it is fully coated. Repeat with the remaining pieces of chicken.
- Add the chicken to the preheat air fryer basket, making sure they DO NOT overlap. Depending on the size of your air fryer, you may need to do two batches.
- Air fry at 380°F for 6 minutes, flip them with tongs, and then air fry at 400°F for 2 - 3 minutes until crispy and the internal temperature is 165°F.
- Serve with lemon wedges and enjoy!
Notes
Use Panko Bread Crumbs: Consider using panko breadcrumbs for a lighter and crispier texture. Mix them with your favorite seasonings for added flavor.
No Overcrowding: Arrange the chicken cutlets in a single layer, leaving space between them. Overcrowding can result in uneven cooking and a less crispy texture.
Flip Halfway Through: Flip the chicken cutlets halfway through the cooking time. This ensures both sides get evenly browned and crispy.
Frozen Chicken: You can use frozen chicken breasts for this recipe, but it’s crucial to thaw them first. Place the frozen chicken breasts in a sealed plastic bag and let them thaw overnight. Alternatively, submerge the sealed bag in cold water for a quicker thaw, changing the water every 30 minutes. Avoid thawing chicken at room temperature for food safety reasons.
Cooking Temperature: Use a meat thermometer to check the internal temperature, which should reach 165°F (74°C). The cutlets should also have a golden brown color and a crispy texture
Freezing: You can freeze breaded chicken cutlets. Place them on a baking sheet in a single layer, freeze until solid, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes to the cooking time. To maintain crispiness, reheat in the oven or air fryer instead of the microwave. Use a lower temperature (around 325°F or 163°C) to prevent overcooking.
Storing: Store leftovers in an airtight container in the fridge for up to 4 days.
Reheating: For best crispy results, reheat in an air fryer at 325°F for 5 – 10 minutes. If you are in a rush, reheat in the microwave for 30 – 90 seconds until warm.
Nutrition
Calories: 193kcal | Carbohydrates: 12g | Protein: 23g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 722mg | Potassium: 398mg | Fiber: 1g | Sugar: 1g | Vitamin A: 224IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 2mg
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