Extra Crispy Air Fryer Chicken (Printable Version)

Golden, juicy chicken cutlets made extra crispy using the air fryer method.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)

→ Breading

02 - 1 cup all-purpose flour (120 g)
03 - 2 large eggs
04 - 2 tablespoons milk
05 - 1 1/2 cups panko breadcrumbs (90 g)
06 - 1/2 cup grated Parmesan cheese (40 g)
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

# Step-by-Step Directions:

01 - Preheat the air fryer to 400°F for 5 minutes.
02 - Place chicken breasts between parchment sheets and pound to 1/2-inch thickness.
03 - Arrange three shallow bowls: flour in the first, beaten eggs with milk in the second, and panko mixed with Parmesan, garlic powder, onion powder, smoked paprika, salt, and pepper in the third.
04 - Dredge each chicken breast in flour, dip into the egg mixture, then coat thoroughly with the seasoned panko mixture, pressing to adhere.
05 - Lightly spray both sides of each cutlet 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 7–8 minutes, flip cutlets, spray again lightly with oil, then cook for an additional 6–7 minutes until golden and internal temperature reaches 165°F.
08 - Allow cutlets to rest for 2 minutes before serving.

# Expert Advice:

01 -
  • Crispy, restaurant-quality crust without deep frying or the oil mess that haunts your kitchen for days.
  • Ready in thirty minutes from ingredient to plate, making weeknight dinners feel effortless and impressive.
  • Protein-packed and lighter than traditional fried versions, so you can enjoy seconds without the guilt.
02 -
  • Don't skip the oil spray—it's what transforms the breading into that crispy, golden exterior; just two light coats on each side make all the difference.
  • Pound your chicken to an even thickness, not just thinner; uneven pieces cook unevenly, leaving some parts dry and others still slightly pink.
  • The panko-Parmesan mixture needs all those spices mixed in beforehand, not sprinkled on after, because they distribute evenly and flavor every crumb.
03 -
  • Use an instant-read thermometer to check for doneness at 165°F—no guessing, no dry chicken, just perfect every time.
  • If your air fryer is smaller, cooking in batches actually gives you better crisping because each piece gets surrounded by hot air instead of steaming its neighbors.
Go Back