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Air Fryer Panko Chicken

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This air fryer chicken delivers an incredibly crispy, golden coating with tender results every time. A quick and satisfying meal the whole family will love.
Air Fryer Panko Chicken
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 316 kcal
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Equipment

  • air fryer
  • meat mallet

Ingredients
  

  • 2 large Boneless, Skinless Chicken Breasts (about 1 1/2 lb total)
  • 1 cup Panko Breadcrumbs
  • 1/3 cup All-Purpose Flour
  • 2 large Eggs
  • 1/4 cup Grated Parmesan Cheese
  • 1 tsp Garlic Powder
  • 1 tsp Smoked Paprika
  • 1/2 tsp Onion Powder
  • 1/2 tsp Italian Seasoning
  • 3/4 tsp Salt
  • 1/2 tsp Black Pepper
  • Cooking Spray
  • Lemon Wedges, for serving

Instructions
 

  • Place the chicken breasts on a cutting board and slice them in half horizontally to create 4 thinner cutlets. If they are still thicker than about 1/2 inch, place them between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin until evenly thin. Season both sides with a pinch of the salt and pepper.
  • Set up a three-station breading line. In the first shallow dish, combine the flour with half of the garlic powder and a pinch of salt. In the second dish, beat the eggs with a splash of water. In the third dish, mix the panko breadcrumbs with parmesan cheese, smoked paprika, remaining garlic powder, onion powder, italian seasoning, and the remaining salt and pepper.
  • Dredge each chicken cutlet first in the seasoned flour, shaking off the excess. Then dip it into the beaten eggs, letting any extra drip off. Finally, press it firmly into the panko mixture, coating both sides thoroughly. Press the crumbs in well so they stick.
  • Preheat the air fryer to 400 degrees F. Spray the air fryer basket generously with cooking spray. Place the breaded cutlets in a single layer without overlapping. Spray the tops of the chicken liberally with cooking spray. This is essential for achieving a crispy, golden crust.
  • Air fry for 6 minutes, then carefully flip each cutlet. Spray the other side lightly with cooking spray and cook for another 5 to 6 minutes until the coating is deep golden brown and the chicken is cooked through to an internal temperature of 165 degrees F.
  • Let the chicken rest on a wire rack for 2 minutes so the crust stays crispy rather than getting soggy on a plate. Serve with lemon wedges for squeezing over the top.

Nutrition

Serving: 1servingCalories: 316kcalCarbohydrates: 18gProtein: 43gFat: 8g
Keyword air fryer, breaded chicken, crispy chicken, panko chicken
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