Air Fryer Breaded Chicken Breast (Printable)
Golden crispy chicken breasts with a flavorful parmesan-panko coating, cooked to perfection in the air fryer for a lighter weeknight dinner.
# What You’ll Need:
→ Chicken
01 - 4 boneless skinless chicken breasts (5-6 oz each)
→ Breading
02 - 1 cup all-purpose flour
03 - 2 large eggs
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
# How-To Steps:
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 a meat mallet.
03 - Arrange three shallow bowls: flour in the first, beaten eggs in the second, and panko mixture (breadcrumbs, Parmesan, garlic powder, paprika, salt, and pepper combined) in the third.
04 - Coat each chicken breast in flour, shaking off excess. Dip into egg, then press firmly into panko mixture to coat thoroughly on all sides.
05 - Lightly spray both sides of each breaded chicken breast with olive oil spray.
06 - Place chicken 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, 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 Advice:
01 -
- You get that crunch without the grease or cleanup of traditional frying
- The chicken stays impossibly juicy inside while developing a gorgeous golden crust
02 -
- Crowding the air fryer basket will steam the chicken instead of crisping it
- A meat thermometer is your best friend here—overcooked chicken is nobody's favorite dinner
03 -
- Press the breading mixture firmly onto the chicken with your hands for better adhesion
- Let the breaded chicken sit for 10 minutes before cooking to help the coating set