There’s something incredibly satisfying about biting into a perfectly crispy chicken cutlet—juicy on the inside, golden and crunchy on the outside. But deep-frying can feel heavy and messy, which is why I fell in love with making them in the air fryer. Not only does it cut down on oil, but it also delivers that irresistible texture without the guilt. If you’re looking for a quick, healthy, and delicious weeknight dinner, these crispy air fryer chicken breast cutlets are a game-changer.
What makes this recipe special is the simplicity. With just a handful of ingredients and minimal prep, you get restaurant-quality results at home. The air fryer locks in moisture while crisping up the coating beautifully, making this dish a family favorite in my house. Whether you’re serving these cutlets on their own, over a salad, or in a sandwich, they’re guaranteed to impress.
What You Need To Make This Recipe
Chicken breast cutlets: Thinly sliced chicken breast works best for this recipe because it cooks quickly and evenly. If you can’t find pre-cut cutlets, simply slice a whole chicken breast horizontally into thinner pieces.
All-purpose flour: This helps the egg wash stick to the chicken and creates the first layer of the crispy coating. For a gluten-free option, you can use almond flour or a gluten-free flour blend.
Eggs: Beaten eggs act as the glue that holds the breadcrumbs to the chicken, ensuring a perfectly crisp exterior.
Breadcrumbs: Panko breadcrumbs are my go-to for extra crunch, but regular breadcrumbs work too. For added flavor, try mixing in some grated Parmesan or Italian seasoning.
Paprika and garlic powder: These spices add a subtle warmth and depth of flavor to the chicken. Feel free to adjust the amounts based on your taste preferences.
Salt and black pepper: Essential for seasoning the chicken and enhancing all the other flavors.
Cooking spray or olive oil: A light spritz helps the breadcrumbs crisp up beautifully in the air fryer.
Ingredients List
- 2 boneless, skinless chicken breast cutlets (or 1 large breast, sliced thin)
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- Cooking spray or 1 tbsp olive oil
How to Make Crispy Air Fryer Chicken Breast Cutlets
Step 1: Prep the Chicken
If your chicken breasts aren’t already thin, place them between two sheets of plastic wrap and gently pound them to an even thickness (about ½ inch). This ensures they cook evenly and stay tender.
Step 2: Set Up the Breading Stations
In three separate shallow bowls, place the flour (mixed with salt, pepper, paprika, and garlic powder) in the first, beaten eggs in the second, and breadcrumbs in the third. This assembly line makes coating the chicken much easier.
Step 3: Coat the Chicken
Dredge each chicken cutlet first in the flour (shaking off excess), then dip into the egg, and finally press into the breadcrumbs, making sure they’re fully coated. For extra crispiness, you can double-dip in egg and breadcrumbs.
Step 4: Preheat the Air Fryer
Set your air fryer to 375°F (190°C) and let it heat up for about 3 minutes. This helps the chicken start crisping immediately.
Step 5: Cook the Chicken
Lightly spray the air fryer basket with oil, then place the breaded cutlets in a single layer (avoid overcrowding). Spritz the tops with a little more oil and air fry for 10-12 minutes, flipping halfway, until golden brown and the internal temperature reaches 165°F (74°C).
Step 6: Rest and Serve
Let the chicken rest for a couple of minutes before slicing or serving. This keeps the juices locked in for maximum tenderness.
Tips for Making This Recipe
- Even Thickness: Pound the chicken to an even thickness to prevent uneven cooking.
- Double Coating: For extra crunch, dip the chicken in egg and breadcrumbs twice.
- Don’t Overcrowd: Cook in batches if needed to ensure proper air circulation.
- Check Temperature: Use a meat thermometer to confirm the chicken reaches 165°F (74°C).
- Customize Seasonings: Add cayenne for heat or Italian herbs for extra flavor.
FAQs
Can I use chicken thighs instead?
Yes, but adjust cooking time since thighs are thicker and may need a few extra minutes.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days. Reheat in the air fryer for best crispiness.
Can I make these ahead of time?
You can bread the chicken and refrigerate it for up to 2 hours before cooking for easier prep.
Why isn’t my chicken crispy?
Make sure to spray lightly with oil and avoid stacking the cutlets in the air fryer.
Can I freeze these?
Yes! Freeze cooked cutlets in a single layer, then store in a freezer bag. Reheat in the air fryer at 375°F until crispy.
Enjoy your crispy, juicy chicken cutlets—the perfect balance of health and indulgence!