How to Make Crispy Air Fryer Chicken Cutlets
These chicken cutlets are prepared to achieve a beautifully golden and crispy exterior, encasing a tender and juicy interior. Cooked efficiently in the air fryer, they offer a satisfying crunch with a savory, seasoned breading, making for a delightful and straightforward meal.
- Prep Time: 20 minutes
- Cook Time: 20-25 minutes
- Total Time: 0 hours
- Yield: 4 1x
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 lbs total), cut into 8 thin cutlets
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt, divided
- 2 large eggs, lightly beaten
- 1 1/2 cups Panko breadcrumbs
- 2 tablespoons fresh parsley, chopped (for garnish, optional)
- Olive oil spray
Instructions
- Prepare the chicken: If your chicken breasts are thick, slice them horizontally to create thinner cutlets. Place each cutlet between two pieces of plastic wrap and pound gently with a meat mallet or rolling pin until about 1/4-inch thick.
- Set up breading stations: In a shallow dish, combine the flour, garlic powder, onion powder, paprika, black pepper, and 1/4 teaspoon of salt. In a second shallow dish, whisk the eggs. In a third shallow dish, place the Panko breadcrumbs and the remaining 1/4 teaspoon of salt.
- Bread the chicken: Dredge each chicken cutlet first in the seasoned flour, shaking off any excess. Then dip it into the beaten egg, allowing any extra to drip off. Finally, press the cutlet firmly into the Panko breadcrumbs, ensuring it is fully coated on all sides.
- Preheat Air Fryer: Preheat your air fryer to 375°F (190°C) for 5 minutes.
- Air Fry the chicken: Lightly spray the air fryer basket with olive oil spray. Place 2-3 breaded chicken cutlets in a single layer in the basket, ensuring they do not overlap. Lightly spray the tops of the chicken cutlets with olive oil spray.
- Cook: Air fry for 8-12 minutes, flipping halfway through, until the chicken is golden brown, crispy, and cooked through to an internal temperature of 165°F (74°C). Cooking time may vary depending on the thickness of the cutlets and your air fryer model.
- Repeat: Remove cooked cutlets and repeat with the remaining chicken, spraying the basket and cutlets as needed for each batch.
- Serve: Garnish with fresh chopped parsley, if desired, and serve immediately.
Notes
Pound chicken cutlets to an even thickness for uniform cooking and tenderness.
For extra crispiness, ensure the Panko breadcrumbs are firmly pressed onto the chicken.
Do not overcrowd the air fryer basket; cook in batches to allow for proper air circulation and crisping.
A light spray of olive oil on the breaded cutlets before air frying helps achieve a beautiful golden-brown color and crisp texture.
Allow the chicken to rest for a few minutes after cooking to retain its juices.
Nutrition
- Calories: 320
- Fat: 7g
- Carbohydrates: 25g
- Protein: 38g