Air Fryer Chicken Cutlets
These golden, crispy cutlets come together in under 25 minutes, using just a handful of pantry staples and a simple three-step dredging process. The air fryer circulates hot air around the chicken at high speed, giving you a beautifully crisp exterior while keeping every bite tender and juicy on the inside.
Equipment
- Air fryer - 5 to 6 quart capacity recommended
- Meat mallet - or rolling pin for pounding chicken to even thickness
- Shallow dishes - 3 dishes or bowls for dredging station
- Instant-read meat thermometer
- Tongs
- Paper towels
- Cutting board
- Sharp chef's knife
- Plate - or wire rack for resting breaded chicken
Ingredients
- 4 boneless, skinless chicken breasts - about 2 lbs or 900g total, halved horizontally into thin cutlets
- 1/2 cup all-purpose flour - 65g
- 2 large eggs
- 1 tablespoon water
- 1/2 cup Italian breadcrumbs - 55g
- 1/2 cup panko breadcrumbs - 55g
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- cooking spray - avocado oil or olive oil spray recommended
Instructions
- Slice each chicken breast in half horizontally to create thin cutlets, then pound to an even 1/4-inch thickness.
- Pat the cutlets dry with paper towels and season both sides lightly with salt and pepper.
- Set up three shallow dishes: flour in the first, beaten eggs with water in the second, and breadcrumbs mixed with garlic powder, onion powder, and smoked paprika in the third.
- Coat each cutlet in flour, shake off excess, dip in egg wash, then press firmly into the breadcrumb mixture to adhere.
- Let the breaded cutlets rest on a plate for 5 minutes to allow the coating to set.
- Preheat the air fryer to 390°F and lightly spray the basket with cooking spray.
- Arrange cutlets in a single layer in the basket, spray the tops with oil, and cook for 5 minutes.
- Flip the cutlets, spray the other side with oil, and cook for another 4 to 5 minutes until golden and the internal temperature reaches 165°F.
Notes
- Dry the chicken thoroughly: Patting the cutlets dry before dredging removes surface moisture that would otherwise prevent the flour from sticking cleanly.
- Don't skip the flour step: Flour creates a dry base layer that gives the egg wash something to grip onto. Skipping it often results in the breadcrumb coating sliding off during cooking.
- Press the breadcrumbs firmly: The more you press the crumbs into the surface, the better they adhere, and the less likely they are to fall off when you flip the cutlets.
- Never crowd the basket: Overcrowding is the number one reason air fryer chicken comes out steamed instead of crispy. Cook in batches if needed.
- Let breaded cutlets rest: Even just 5 minutes of resting before air frying allows the coating to set, which leads to a much crispier result.
- Always spray both sides: Spraying the top surface before cooking, and again after flipping, is essential for even browning across the entire crust.
- Use a meat thermometer: Thin cutlets cook fast, and a thermometer is the most accurate way to know exactly when to pull them from the basket.
- Variation - Parmesan Crusted: Add 1/4 cup of finely grated Parmesan cheese to the breadcrumb mixture for a nutty, salty crust with extra depth of flavor.
- Storage: Refrigerate in an airtight container for up to 4 days. Reheat in the air fryer at 370°F for 3-4 minutes to restore crispiness.