Ingredients
Scale
- For the Chicken:
- 2 large boneless, skinless chicken breasts (about 1.5 lbs or 680g total), pounded to ½-inch thickness and halved crosswise to make 4 cutlets
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper (or to taste)
- For the Breading Station:
- Dish 1 (Flour Dredge):
- ½ cup (60g) all-purpose flour
- 1 teaspoon smoked paprika (sweet paprika can be substituted)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Dish 2 (Egg Wash):
- 2 large eggs
- 1 tablespoon water or milk
- Dish 3 (Breadcrumb Coating):
- 1 ½ cups (90g) Panko breadcrumbs (these are key for extra crispiness)
- ½ teaspoon dried Italian seasoning (optional, but adds nice flavor)
- ¼ teaspoon salt
- Pinch of cayenne pepper (optional, for a little kick)
- Dish 1 (Flour Dredge):
- For Air Frying:
- Olive oil spray or avocado oil spray (high smoke point preferred)
Instructions
- Prepare the Chicken:
- If your chicken breasts are very thick, place them one at a time between two sheets of plastic wrap or inside a large zip-top bag. Using a meat mallet, rolling pin, or even a heavy pan, gently pound the chicken to an even thickness of about ½ inch. This is crucial for even cooking.
- Pat the chicken breasts dry with paper towels. This helps the flour adhere better.
- Season both sides of the chicken cutlets generously with the 1 teaspoon of salt and ½ teaspoon of black pepper. Set aside.
- Set Up Your Breading Station:
- You’ll need three shallow dishes or plates large enough to fit a chicken cutlet.
- Dish 1 (Flour): In the first dish, whisk together the all-purpose flour, smoked paprika, garlic powder, and onion powder until well combined.
- Dish 2 (Egg): In the second dish, crack the eggs and add the tablespoon of water or milk. Whisk vigorously until the yolks and whites are fully combined and slightly frothy.
- Dish 3 (Panko): In the third dish, combine the Panko breadcrumbs, Italian seasoning (if using), ¼ teaspoon salt, and pinch of cayenne pepper (if using). Mix well.
- Arrange the dishes in an assembly line: Chicken -> Flour Mixture -> Egg Wash -> Panko Mixture -> Clean Plate (for breaded chicken).
- Bread the Chicken:
- Working with one chicken cutlet at a time, dredge it in the seasoned flour mixture, ensuring it’s fully coated on all sides. Gently shake off any excess flour.
- Next, dip the flour-coated chicken into the egg wash, allowing any excess egg to drip off. Make sure the entire surface is moistened.
- Finally, transfer the egg-washed chicken to the Panko breadcrumb mixture. Press the Panko firmly onto all sides of the chicken to ensure a thick, even coating. This pressing action is key for a crust that stays put.
- Place the breaded chicken cutlet onto the clean plate. Repeat with the remaining chicken cutlets.
- Preheat the Air Fryer:
- Preheat your air fryer to 380°F (193°C) for at least 5 minutes. Preheating is essential for achieving a crispy crust quickly. If your air fryer doesn’t have a preheat function, simply run it empty at the target temperature for 5 minutes.
- Air Fry the Chicken:
- Lightly spray the air fryer basket with olive oil or avocado oil spray. This prevents sticking and helps with browning.
- Carefully arrange the breaded chicken cutlets in a single layer in the air fryer basket. Do not overcrowd the basket; air needs to circulate around each piece for maximum crispiness. Cook in batches if necessary.
- Lightly spray the tops of the chicken cutlets with more oil spray. This is crucial for that golden, crispy “fried” finish.
- Air fry at 380°F (193°C) for 6-8 minutes.
- After 6-8 minutes, carefully flip the chicken cutlets using tongs. Spray the newly exposed side lightly with oil spray.
- Continue to air fry for another 6-8 minutes, or until the chicken is golden brown, crispy, and cooked through. The internal temperature should reach 165°F (74°C) when checked with a meat thermometer inserted into the thickest part of the chicken. Cooking time will vary depending on the thickness of your chicken and your specific air fryer model.
- Rest and Serve:
- Once cooked, carefully remove the chicken from the air fryer and transfer it to a wire rack for a few minutes. Resting allows the juices to redistribute, ensuring a more tender and flavorful result, and helps maintain crispiness by preventing steam from making the bottom soggy.
- Serve hot and enjoy your incredibly crispy breaded chicken!
Nutrition
- Serving Size: One Normal Portion
- Calories: 380-450