Crispy Air Fryer Panko Chicken
A Japanese-inspired crispy chicken dish, perfect for a quick, flavorful weeknight meal. Panko breadcrumbs provide an unbeatable crunch, while air frying ensures a healthy and speedy preparation.
Ingredients
- 2 large boneless skinless chicken breasts
- 0.5 cup all-purpose flour
- 2 large eggs beaten
- 1.5 cups Panko breadcrumbs
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.25 tsp paprika
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp olive oil or cooking spray
Instructions
- Pat the chicken cutlets dry with paper towels. Season both sides with salt and pepper.
- Set up a dredging station: Place flour in one shallow dish, beaten eggs in a second, and Panko breadcrumbs mixed with garlic powder, onion powder, and paprika in a third.
- Dredge each chicken cutlet first in flour, shaking off excess, then dip in egg, allowing excess to drip off, and finally coat thoroughly in the seasoned Panko breadcrumbs, pressing gently to adhere.
- Lightly spray the breaded chicken cutlets with olive oil or cooking spray.
- Preheat your air fryer to 375°F (190°C).
- Place chicken cutlets in a single layer in the air fryer basket, ensuring they are not overcrowded. Cook in batches if necessary.
- Air fry for 12-15 minutes, flipping halfway through, until chicken is golden brown, crispy, and cooked through (internal temperature reaches 165°F/74°C).
- Remove from air fryer and let rest for a few minutes before serving.
Notes
For extra flavor, marinate chicken in buttermilk for 30 minutes before breading. Serve with a side of rice, a green salad, or your favorite dipping sauce like Katsu sauce or honey mustard. You can also bake this at 400°F (200°C) for 20-25 minutes, flipping halfway.