Air Fryer Chicken Cutlets

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.

Course Main Course

Cuisine North American

Prep Time 10

Cook Time 8

Total Time 18

Servings

Calories 218kcal

Author Emmeline Kemperyd

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

US Customary - Metric

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 teaspoon ground black pepper, ½ teaspoon garlic powder, ½ teaspoon paprika powder, ½ teaspoon 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