Extra Crispy Air Fryer Cutlets (Printable Version)

Golden, juicy chicken cutlets cooked to extra crispiness using an air fryer for a quick, flavorful meal.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approximately 1.5 lbs)

→ Breading

02 - 1 cup all-purpose flour (120g)
03 - 2 large eggs
04 - 2 tablespoons milk
05 - 1 1/2 cups panko breadcrumbs (90g)
06 - 1/2 cup grated Parmesan cheese (40g)
07 - 1 teaspoon garlic powder
08 - 1 teaspoon onion powder
09 - 1/2 teaspoon smoked paprika
10 - 1 teaspoon salt
11 - 1/2 teaspoon black pepper
12 - Olive oil spray

# How to Make It:

01 - Heat the air fryer to 400°F for 5 minutes.
02 - Place each chicken breast between parchment paper sheets and pound to 1/2-inch thickness.
03 - Set up three shallow bowls: flour in the first, beaten eggs mixed with milk in the second, and panko breadcrumbs combined with Parmesan, garlic powder, onion powder, smoked paprika, salt, and pepper in the third.
04 - Dredge each chicken breast sequentially in flour, then egg mixture, and finally the breadcrumb mixture, pressing firmly to ensure adhesion.
05 - Lightly spray both sides of each coated cutlet with olive oil spray.
06 - Place cutlets in a single layer within the air fryer basket, cooking in batches if necessary.
07 - Cook for 7 to 8 minutes, flip cutlets, spray again lightly, then air fry for an additional 6 to 7 minutes until golden and internal temperature reaches 165°F.
08 - Allow the cutlets to rest for 2 minutes before serving.

# Expert Advice:

01 -
  • Crispy exterior with juicy chicken inside—no soggy breading, no dry meat.
  • Takes fifteen minutes to cook and cleans up in seconds because there's almost no oil involved.
  • You can have this on the table faster than takeout, and it tastes like you actually tried.
02 -
  • Overlapping cutlets in the basket will steam and become chewy instead of crispy—cook in batches if you have to, because rushed cooking ruins everything.
  • The oil spray matters far more than you think; I learned this the hard way by trying to be healthy and skipping it, which left me with pale, sad cutlets.
  • Always check the internal temperature with a meat thermometer rather than guessing based on color—dry chicken is worse than pale chicken.
03 -
  • Pat your chicken dry before breading—moisture is the enemy of crispiness and will sabotage all your efforts.
  • Make the breading mixture up to a day ahead and store it in an airtight container; it actually gets more flavorful as the spices sit together.
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