Extra Crispy Air Fryer Chicken (Printable Format)

Golden, juicy chicken cutlets with a crispy crust cooked to perfection in the air fryer.

# What's Needed:

→ Chicken

01 - 4 boneless, skinless chicken breasts (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 cooking spray

# How To Make It:

01 - Set air fryer to 400°F and preheat for 5 minutes.
02 - Place chicken breasts between parchment sheets and pound evenly to 1/2-inch thickness.
03 - Arrange three shallow bowls with: flour; beaten eggs mixed with milk; and panko combined with Parmesan, garlic powder, onion powder, smoked paprika, salt, and pepper.
04 - Dredge each chicken breast in flour, then dip into egg mixture, and coat thoroughly with breadcrumb mixture pressing firmly.
05 - Lightly spray both sides of each cutlet with olive oil cooking spray.
06 - Place cutlets in a single layer in the air fryer basket. Cook for 7 to 8 minutes, flip, spray again, then cook an additional 6 to 7 minutes until golden and internal temperature reaches 165°F.
07 - Allow cutlets to rest for 2 minutes prior to serving.

# Expert Advice:

01 -
  • Golden crispy exterior without the deep-fry mess or extra calories.
  • Perfectly juicy chicken every time because the air fryer steams and crisps simultaneously.
  • Faster than pan frying and infinitely easier to clean.
  • Works beautifully for weeknight dinners or impressing people at the table.
02 -
  • Pound the chicken evenly or the thicker parts will be dry while thin spots are perfect—consistency matters more than thickness itself.
  • The egg-milk mixture is thinner than egg alone, which prevents a thick, heavy coating that won't crisp properly in the air fryer.
  • Oil spray is essential; without it, you'll get a dry, pale coating instead of the crispy golden crust that makes this recipe worth making.
03 -
  • Pat your pounded chicken completely dry before breading—any moisture prevents the coating from adhering properly and crisping evenly.
  • Don't skip the parchment paper under the chicken when pounding; it prevents splashing and makes cleanup effortless.
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