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a piece of air fryer chicken breast being dipped in ranch dressing

Air Fry Chicken Cutlets

Chicken cutlets are coated in a perfectly seasoned breadcrumb mixture. Then cooked to perfection in the air fryer, resulting in a cutlet that is juicy, tender, flavorful and crunchy.
5 from 3 votes
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 people
Author:Andrea

Equipment

Ingredients

  • 2 Chicken breasts fileted into 4 cutlets
  • 1 Egg whisked with a fork with a splash of water
  • 1.5 cups Panko bread crumbs
  • .5 cup all purpose flour
  • salt and pepper
  • cooking oil spray

Herb and Spice Mix

  • 2 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ⅛ teaspoon cayenne

Instructions

  • Optional but recommended first step is to brine the chicken. Combine 2 tablespoon of kosher salt with 2.5 cups of water, and warm till dissolved. Allow to cool, and pour brine over chicken placed in a Ziploc bag or pot with lid. Allow to sit for 1-8 hours. When ready to use, remove from brine and rinse with cool water.
  • Filet chicken breasts in half to make cutlets, by inserting a knife half way through the breast, and cutting in half. Gently pound with a mallet to even out cutlet, if some parts are thicker. Generously season with salt and pepper on all sides.
    2 Chicken breasts, salt and pepper
  • Combine ingredients for herb and spice mix in a small bowl.
    2 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, ⅛ teaspoon cayenne
  • Place flour and bread crumbs in 2 separate shallow bowls, and add the spice mixture to the flour and/or breadcrumbs. Mix well to combine.
    1.5 cups Panko bread crumbs, .5 cup all purpose flour
  • In a 3rd shallow bowl, whisk the egg and a bit of water.
    1 Egg
  • Begin the dredging process of each cutlet by dipping a cutlet in the flour, covering all surface area, then dipping in the egg wash, and finally, dipping in the bread crumbs, ensuring you cover the entire cutlet as best as you can. Place on a baking sheet until ready to cook.
  • Heat your air fryer to 380 for a basket fryer, and 390 for an oven fryer. Place chicken cutlets in a single layer on the basket and lightly spray with olive oil or vegetable oil. Cook for 4 minutes for a basket fryer, and 8 minutes for an oven fryer.
  • Remove chicken from the oven, flip the cutlets, and spray the other side. If you have a thermometer, now is a good time to check how well they are cooked. Return to the fryer and cook for an additional 4-6 minutes, until internal temperature reaches 160 degrees. Serve immediately.

Notes

  • If you are cooking in a basket air fryer, make sure to avoid overcrowding, and place chicken in a single layer. This may mean you have to work in batches, but it will be worth it.
  • Avoid using too much or too little oil. This is why a spray oil is ideal for delivering the perfect amount of to your chicken during cooking.

Nutrition

Serving: 1cutlet | Calories: 299kcal | Carbohydrates: 30g | Protein: 30g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 113mg | Sodium: 313mg | Potassium: 503mg | Fiber: 2g | Sugar: 2g | Vitamin A: 196IU | Vitamin C: 5mg | Calcium: 53mg | Iron: 2mg
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