I'm so excited to share this insanely easy and tasty recipe for air fryer panko chicken cutlet with you. If you love crispy chicken but want to lighten it up a bit, then you need to try this healthier version made right in your air fryer!
The key for this recipe lies in the crispy, crunchy panko breadcrumb coating which gets beautifully golden brown and ultra-crispy in the air fryer without needing loads of oil for frying. I'm telling you - every bite is bursting with flavor and texture! The chicken comes out perfectly juicy and tender inside with that irresistible craggy crust on the outside.
Another thing I love about panko chicken is how versatile it is. You can use chicken breasts, tenders, thighs - whatever you have on hand. And feel free to get creative with seasonings too! Italian herb blend adds fantastic flavor, but you could also use lemon pepper, Cajun, BBQ sauce, or ranch - the possibilities are endless. I can't wait for you to try this recipe and let me know what you think!
What You Need To Make Air Fryer Chicken
Chicken The main ingredient is boneless, skinless chicken breasts, tenders, or thighs. Using an even thickness of chicken is important so it cooks evenly. Chicken can be pounded to an even ¼-1/2 inch thickness if needed.
Breading Panko breadcrumbs are used to give a super crispy coating on the chicken when air-fried. Regular breadcrumbs don't get as crispy.
Binders Eggs, milk, or mayonnaise are used to help the breading stick to the chicken before air frying.
Seasonings Ingredients like garlic powder, onion powder, paprika, Italian seasoning, salt, and pepper are mixed into the breadcrumbs or flour to add lots of flavor.
Oil A small amount of olive oil or cooking spray is used to help promote browning and crispiness when air frying. The oil coats the chicken and helps the breading get crispy.
How To Make Panko Chicken
- Pound or flatten the chicken to an even thickness if needed. This helps it cook evenly.
- Make your breading station - whisk eggs in one bowl, put flour (if using) in a second bowl, and mix panko and seasons in a third bowl.
- Dip the chicken in flour first if using, then egg wash, allowing excess to drip off.
- Press chicken firmly into the panko mixture to completely coat.
- Spray the top of the chicken with a little bit of oil or cooking spray before air frying. This helps crisping.
- Air fry at 375-400°F, flipping halfway through cooking, until chicken reaches 165 degrees internal temperature.
Tips For Crispy Crispy Air Fryer Chicken
- Pre-toast the panko in the microwave or air fryer before breading.
- Use a cooking spray with canola or avocado oil instead of olive oil.
- Press the panko firmly onto the chicken and spray any bald spots.
- Don't open the air fryer too much while cooking.
What Can I Serve With Air Fryer Chicken
Starchy Sides
- French-style mashed potatoes
- Cheesy grits
- Loaded cauliflower casserole (lower carb option)
- Air fryer smashed potatoes
- Air fryer sweet potato fries
- Air fryer pasta chips
Vegetable Sides
- Roasted brussels sprouts
- Buttered vegetables like broccoli, carrots, etc.
- Air fryer vegetables like green beans, asparagus, shishito peppers
- Air fryer corn on the cob
Salads
- Kale salad
- Pomegranate and pear green salad
- Broccoli salad with horseradish dressing
How To Store Leftovers
- Fully cool leftover chicken before storing. Place in an airtight container and refrigerate for up to 4 days.
- To reheat, place the desired number of chicken pieces in a single layer in the air fryer basket. Air fry at 380°F for 2-3 minutes until heated through.
- Check the internal temperature with a meat thermometer after reheating. Chicken should reach 165°F.
- Another reheating method is baking at 400°F for 4-5 minutes until hot. Watch closely so the breading doesn't burn.
- For longer-term storage, cooked chicken can be frozen for up to 3 months. Reheat frozen chicken in the air fryer or oven until 165° internal temperature.
Air Fryer Panko Chicken
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Equipment
- Air Fryer
Ingredients
- 1 ¼ pounds 567 grams boneless, skinless chicken pieces
- 2 tablespoons 30 milliliters light olive oil
- ½ cup 60 grams panko breadcrumbs
- ¾ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¾ teaspoon paprika not smoked paprika
- ¾ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the air fryer to 400°F (200°C) for 5 minutes.
- In a shallow bowl, coat the chicken pieces with the oil.
- In a separate bowl, combine the panko breadcrumbs with the Italian herb blend, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper if using.
- Remove one chicken piece from the oil, allowing any excess to drip off, then coat in the breadcrumb mixture. Place on a plate and repeat with the remaining chicken pieces.
- Arrange the breaded chicken pieces in a single layer in the air fryer basket.
- Air fry at 380°F (193°C) for 5 minutes.
Notes
- Good dipping sauce options include ketchup, barbecue sauce, marinara sauce, hoisin sauce, ranch dressing, honey, or honey mustard.
- Serve alongside spinach quinoa salad, broccoli, asparagus or air-fried potatoes, mashed potatoes, or rice.
- Can be made in any model of air fryer.
- Storage: Leftovers can be stored tightly wrapped in a refrigerator for up to 4 days or frozen for up to 3 months. Reheat frozen chicken in an air fryer for 2-3 minutes until heated through.
Nutrition
Frequently Asked Questions
What dipping sauces go well with this recipe?
Ketchup, barbecue sauce, marinara sauce, hoisin sauce, ranch dressing, honey, and honey mustard make great dipping sauces for this crispy panko chicken.
Can I use chicken tenders instead of chicken pieces?
Yes, thin chicken tenders can be used instead of chicken pieces. Follow the recipe instructions, coating the tenders as directed.
Do I need to preheat my air fryer for this recipe?
Yes, preheat your air fryer to 400°F for 5 minutes before cooking the breaded chicken.
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