Air Fryer Breaded Chicken Breast (Printable)
Golden crispy chicken breasts with a parmesan panko coating, ready in 30 minutes.
# What You'll Need:
→ Chicken
01 - 4 boneless skinless chicken breasts (5-6 oz each)
→ Breading
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 1 cup panko breadcrumbs
05 - 1/2 cup grated Parmesan cheese
06 - 1 tsp garlic powder
07 - 1 tsp paprika
08 - 1/2 tsp salt
09 - 1/2 tsp black pepper
→ Oil
10 - Olive oil spray or neutral cooking spray
# Steps:
01 - Preheat air fryer to 400°F for 5 minutes.
02 - Pat chicken breasts dry with paper towels. If thicker than 3/4 inch, pound to even thickness using meat mallet.
03 - Arrange three shallow bowls: flour in first, beaten eggs in second, and panko mixed with Parmesan, garlic powder, paprika, salt, and pepper in third.
04 - Dredge each chicken breast in flour shaking off excess, dip in egg, then press firmly into panko mixture to coat evenly.
05 - Lightly spray both sides of breaded chicken with oil. Arrange in single layer in air fryer basket without overlapping.
06 - Cook at 400°F for 7 minutes until golden brown.
07 - Flip chicken breasts, spray lightly with oil, and cook for 6-8 minutes until internal temperature reaches 165°F.
08 - Let chicken rest for 2-3 minutes to allow juices to redistribute.
# Expert Tips:
01 -
- The breading stays perfectly crunchy while the meat stays juicy inside
- Way less oil than traditional frying but all the satisfying crunch
- Ready in under 30 minutes for those chaotic weeknight moments
02 -
- Crowding the basket leads to steaming instead of crisping so work in batches if needed
- Spraying oil after flipping makes a huge difference in the final crunch level
- Use a meat thermometer to avoid cutting into the chicken and losing those precious juices
03 -
- Use one hand for wet ingredients and one for dry to keep your fingers from getting covered in breading
- Letting breaded chicken sit for ten minutes before cooking helps the coating adhere better