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Air Fryer Chicken

Golden, crispy-skinned chicken that emerges from the air fryer with an incredible crunch that rivals traditional frying, while the meat stays tender and juicy inside.
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Prep Time 15 minutes
Cook Time 12 minutes
Servings: 4
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts (about 6 oz each)
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1½ cups panko breadcrumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil spray

Method
 

  1. Pound chicken breasts to an even ¾-inch thickness using a meat mallet. Season both sides with salt and pepper, then let rest for 5 minutes to absorb the flavors.
  2. Arrange three shallow dishes: flour in the first, beaten eggs in the second, and panko mixed with garlic powder and paprika in the third.
  3. Dredge each piece in flour, shaking off excess, then dip in egg, allowing excess to drip off. Finally, press firmly into the seasoned panko mixture, ensuring complete coverage.
  4. Preheat your air fryer to 400°F for 3 minutes. Lightly spray the basket with oil, then place breaded chicken in a single layer without overcrowding.
  5. Spray tops with olive oil for extra crispiness. Cook for 6 minutes, flip carefully using tongs, spray again, and cook another 6 minutes until golden brown and internal temperature reaches 165°F.
  6. Let rest for 3 minutes before serving to allow juices to redistribute.

Notes

Pound chicken to even ¾-inch thickness for uniform cooking. Don't skip oil spray for crispiness. Avoid overcrowding the basket. Store leftovers in refrigerator for up to 3 days or freeze for up to 3 months. Reheat in air fryer at 350°F for 3-4 minutes to restore crispiness. Can substitute chicken thighs for extra juiciness, regular breadcrumbs for panko, or almond flour for keto-friendly option.