Air Fryer Breaded Chicken Breast (Printable Version)
Crispy, juicy breaded chicken cooked to golden perfection in your air fryer—ready in 30 minutes.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (5-6 oz each)
→ Breading
02 - 1 cup all-purpose flour
03 - 2 large eggs, beaten
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
# Directions:
01 - Preheat air fryer to 400°F for 5 minutes.
02 - Pat chicken breasts dry with paper towels. If thick, pound to even 3/4-inch thickness using a meat mallet.
03 - Arrange three shallow bowls: first with flour, second with beaten eggs, third with panko mixture (combine breadcrumbs, Parmesan, garlic powder, paprika, salt, and pepper).
04 - Dredge each chicken breast in flour, shaking off excess. Dip into egg wash, then press firmly into panko mixture to coat evenly on all sides.
05 - Lightly spray both sides of each breaded chicken breast with cooking oil.
06 - Place chicken in single layer in air fryer basket without overlapping. Air fry at 400°F for 7 minutes.
07 - Flip chicken breasts, spray lightly with oil again, and air fry for additional 6-8 minutes until golden brown and internal temperature reaches 165°F.
08 - Let chicken rest for 2-3 minutes before serving to allow juices to redistribute.
# Expert Advice:
01 -
- That crunch is absolutely ridiculous for something that requires zero deep frying
- Double the protein of takeout with none of the guilt or cleanup
02 -
- Crowding the air fryer basket is the fastest way to soggy chicken work in batches for restaurant results
- Letting breaded chicken sit for 10 minutes before air frying helps the coating set and stay put
03 -
- Pounding chicken between plastic wrap instead of wax paper prevents tearing and makes cleanup instant
- The internal temperature keeps rising a few degrees while resting so pull at 70°C not 74°C