Make these air fryer chicken cutlets for a quick, easy, dinner any night of the week. With crispy, juicy, chicken you'll definitely want seconds of, and a super simple process that will have you making it over and over.
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Why I Love This Recipe
- It's quick and all done in 20 minutes
- It's easy with simple prep and easy cooking
- Hands-off thanks to the air fryer
- Crispy, juicy chicken with double breading
- Gluten-free option - just switch out the flour & breadcrumbs
How To Make This Recipe (With Photos!)
- Slice chicken breasts in half, lengthwise
- Mix flour with seasonings
- Coat each chicken cutlet in flour
- Dip in egg
- Coat with breadcrumbs
- Repeat until they are all done
- Brush with olive oil and air fry until golden & crispy
- Flip and repeat until done!
Expert Tips
- Make sure the flour, egg, and breadcrumbs all cover the chicken entirely. This is the secret to getting a really nice breading. I usually flip the chicken multiple times for each layer, to make sure it's really well coated.
- Use a meat thermometer to cook the chicken perfectly. The internal temperature should reach 165℉ (74℃).
- If you prefer smaller pieces of crispy chicken, make a very similar version with chicken tenders instead.
What To Serve With Chicken Cutlets
- Ranch Coleslaw15 Minutes
- Buffalo Ranch Sauce5 Minutes
- Air Fryer Fingerling Potatoes25 Minutes
- 5-Minute Blue Cheese Sauce5 Minutes
More Quick & Easy Air Fryer Chicken Recipes
- Air Fryer Thin Chicken Breasts11 Minutes
- Air Fryer Chicken Sausage13 Minutes
- Air Fryer Chicken Leg Quarters20 Minutes
- Homemade Air Fryer Chicken Patties1 Hours
Recipe
Air Fryer Chicken Cutlets
Print RateServings: 4
Calories: 218kcal
Prep time: 10 minutes
Cook time: 8 minutes
Total time: 18 minutes
Ingredients
- 2 chicken breasts skinless & boneless
- ½ cup all-purpose flour
- 1 eggs
- ½ cup breadcrumbs regular or panko
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika powder
- ½ teaspoon salt
- 3 Tsbp cooking oil canola oil, olive oil, or neutral cooking oil
Instructions
- Slice each chicken breast in half, lenghtwise.2 chicken breasts
- Place flour in a shallow bowl and mix with black pepper, garlic powder, paprika powder and salt.½ cup all-purpose flour, ½ tsp ground black pepper, ½ tsp garlic powder, ½ tsp paprika powder, ½ tsp salt
- In another shallow bowl, whisk the eggs.1 eggs
- In a third shallow bowl, spread out the breadcrumbs.½ cup breadcrumbs
- Bread the chicken by first coating it in the flour mixture, then dipping it in the egg, and finally in the breadcrumbs. Make sure they cover it well.
- Preheat your air fryer by running it at 400℉ (200℃) for 5 minutes.
- Brush the air fryer basket with olive oil and place the chicken cutlets inside. Brush or spray the tops gently with a small amount of olive oil.3 Tsbp cooking oil
- Air fry 4 minutes at 400℉ (200℃), until crispy on top and starting to turn golden, then flip, brush with oil on top, and air fry 3-4 minutes until done. The internal temperature should be at least 165℉ (74℃), and the outside should be golden and crispy.
Video
Notes
This recipe was tested in a Philips HD9252/90 Air Fryer (affiliate link) and a Ninja DZ401 DualZone XL Air Fryer (affiliate link). Cook time can vary with your air fryer model.
Ingredient notes:
- Chicken breasts: I use regular chicken breasts that I slice in half lengthwise to create two thinner chicken cutlets. You can also sometimes get already-cut chicken cutlets at the store, but they are usually a bit more expensive.
- Gluten-free option: To make this gluten-free, use gluten-free flour and gluten-free breadcrumbs.
- Seasoning: Feel free to adjust this so it suits your taste. This seasoning is quite mild, but very tasty.
What to do with leftovers:
The crisp on this chicken is best right after cooking, but you can save leftovers and eat them another day. They're delicious eaten cold, or air fry them for a few minutes to reheat them.- Storing: Store leftovers in the fridge in an airtight container for up to 4 days.
- Freezing: Freeze leftovers in an airtight container for up to 3 months.
- Reheating in air fryer: Air fry 4-5 minutes at 360℉ (180℃) until well heated throughout.
- Reheating in the microwave: Reheat leftovers in the microwave in 30-second increments.
Nutrition
Calories: 218kcal | Carbohydrates: 14g | Protein: 28g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 113mg | Sodium: 497mg | Potassium: 473mg | Fiber: 1g | Sugar: 1g | Vitamin A: 218IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 2mg
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
Did you make this? Tag me today!Tag @alwaysusebutter and use the hashtag #alwaysusebutter!
Frequently Asked Questions
Do you need flour for chicken cutlets?
If you want to make breaded chicken cutlets, you should always start with flour. This helps absorb moisture from the chicken so the breading sticks well.
You can also cook chicken cutlets without breading, and then you don't need flour. If this is what you're after, I recommend this recipe: Air Fryer Thin Chicken Breasts.
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