Extra Crispy Air Fryer Chicken (Printable View)

Crispy air fried chicken cutlets with a golden Parmesan panko crust and juicy interior.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 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 spray

# How To Make It:

01 - Preheat air fryer to 400°F for 5 minutes.
02 - Place chicken breasts between parchment sheets and pound to 1/2 inch thickness.
03 - Arrange three shallow bowls: flour in bowl 1, beaten eggs with milk in bowl 2, and panko mixture with Parmesan and spices in bowl 3.
04 - Dredge each breast sequentially in flour, egg wash, and panko mixture pressing firmly to adhere.
05 - Lightly spray both sides of each cutlet with olive oil.
06 - Place cutlets in a single layer in the air fryer basket; cook in batches if necessary.
07 - Cook for 7–8 minutes, flip, spray again, then cook another 6–7 minutes until golden and internal temperature reaches 165°F.
08 - Allow cutlets to rest for 2 minutes before serving.

# Expert Tips:

01 -
  • Crispy exterior with zero guilt—no deep frying means way less oil and mess than traditional cutlets.
  • Ready faster than takeout, and your kitchen won't smell like a fryer for three days.
  • The panko-Parmesan coating is genuinely addictive and works on other proteins too once you master it.
02 -
  • Don't skip the pounding step or overcrowd the air fryer basket—both lead to uneven cooking and chewy centers.
  • If your cutlets aren't getting golden, your oil spray might be too light; don't be timid with the second coat after flipping.
03 -
  • Pat your chicken completely dry before flouring—moisture is the enemy of crispiness, and a paper towel makes all the difference.
  • If you don't have panko, crush up some day-old bread or crackers, but honestly, panko's worth buying because it's transformative for this recipe.
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