Air Fryer Breaded Chicken Breast (Printable)
Golden crispy chicken breasts with a parmesan-panko coating, ready in 30 minutes from your air fryer.
# What You Need:
→ Chicken
01 - 4 boneless skinless chicken breasts (about 5-6 oz each)
→ Breading Station
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
→ For Cooking
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 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 into egg mixture, then press firmly into panko mixture to coat evenly on all sides.
05 - Lightly spray both sides of breaded chicken with olive oil spray.
06 - Place chicken breasts in single layer in air fryer basket without overlapping. Cook in batches if necessary.
07 - Air fry at 400°F for 7 minutes.
08 - Flip chicken breasts, spray lightly with oil again, and cook for 6-8 minutes until golden brown and internal temperature reaches 165°F.
09 - Let chicken rest for 2-3 minutes before serving to retain juices.
# Expert Tips:
01 -
- The breading stays impossibly crispy while the meat remains juicy inside
- It comes together in 30 minutes flat, making weeknight dinners feel special
02 -
- Crowding the basket leads to soggy spots, so cook in batches rather than overlapping pieces
- Pounding the chicken evenly is absolutely crucial for consistent cooking
03 -
- Let the breaded chicken sit for 10 minutes before air frying to help the coating set
- Use a meat thermometer instead of cutting into pieces to check doneness