This Air Fryer Breaded Chicken Breast hits all the right marks – crispy, juicy, and ready in just 17 minutes! With only 276 calories per serving and a satisfying 27g of protein, it’s a healthier twist on the classic comfort food.
The golden-brown coating delivers that delightful crunch you crave, while the lean chicken stays perfectly tender inside. Perfect for busy weeknights when you want something quick yet nutritious that the whole family will love.
Ingredients You’ll Need
- Chicken Breasts: 2 pieces, halved lengthwise for 4 even cutlets
- Olive Oil: 2 tablespoons, helps seasoning stick and ensures moisture
- Breadcrumb Mix: ½ cup plain breadcrumbs + ¼ cup all-purpose flour
- Seasonings: Salt, smoked paprika, garlic powder, black pepper
- Garnish: Fresh parsley, finely chopped
- Extra: Cooking spray for a golden finish
Step-by-Step Instructions
- Prep the Chicken: Place cutlets in a bowl and coat evenly with olive oil for perfect adherence
- Create Coating: Mix breadcrumbs, flour, and all seasonings in a shallow dish until well combined
- Bread the Cutlets: Press each piece into the breadcrumb mixture, ensuring even coating on both sides
- Air Fryer Setup: Arrange chicken pieces in the basket with space between each, mist with cooking spray
- Air Frying: Cook at 400°F for 10-12 minutes, flipping once halfway through
- Check & Serve: Ensure internal temperature reaches 165°F, garnish with fresh parsley before serving
Cooking Techniques
Getting that perfect golden-brown crust in the air fryer is super easy! The key is giving your chicken a light spray with cooking oil before air frying – this helps the breading become wonderfully crispy. Don’t overcrowd your air fryer basket, as the chicken needs space around each piece to crisp up properly. If you’re new to air frying, you can check the chicken’s doneness by using a meat thermometer – the magic number is 165°F/74°C.
Simple Swaps
This recipe is really flexible! You can use panko breadcrumbs instead of regular ones for extra crunch. Italian seasoned breadcrumbs work great too. No smoked paprika? Regular paprika works just fine. For a gluten-free version, swap the flour and breadcrumbs with gluten-free alternatives. Want to cut down on oil? Try using a beaten egg instead of olive oil to help the coating stick.
Serving Ideas
This crispy chicken is so versatile! Serve it with a side of roasted vegetables or a fresh green salad for a light meal. It’s amazing sliced over pasta with marinara sauce, or tucked into a sandwich with lettuce and tomato. For a fun twist, drizzle with honey mustard or ranch dressing. Don’t forget to sprinkle that fresh parsley on top – it adds a nice pop of color and fresh flavor!
Storage Tips
Keep your leftover breaded chicken in an airtight container in the fridge for up to 3 days. To reheat, pop it back in the air fryer at 350°F for 3-4 minutes – this helps bring back the crispiness. The chicken also freezes well! Wrap pieces individually and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Air Fryer Breaded Chicken Breast
Equipment
- Air Fryer
Ingredients
- 2 chicken breasts sliced in half lengthwise to create 4 cutlets
- 2 tbsp olive oil
- 1/2 cup plain breadcrumbs
- 1/4 cup all purpose flour
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- cooking spray
- 1 tbsp fresh parsley finely chopped
Instructions
- Place the chicken breast cutlets in a bowl. Pour the olive oil over the chicken and toss to cover completely.
- Add the breadcrumbs, flour, salt, paprika, garlic powder and black pepper in a shallow bowl or baking dish. Stir until combined.
- Press the chicken breasts into the bread crumb mixture, making sure both sides are covered.
- Place the chicken in the air fryer basket, making sure they are spaced apart. Cook in batches if need be. Spray with cooking spray.
- Air fry at 400°F/200°C for 10-12 minutes, flipping halfway through, until the chicken has reached an internal temperature of 165°F/74°C.
- Top with fresh parsley before serving.
