Description
These air fryer chicken cutlets are ultra-crispy with a shattering, golden crust and juicy interior. The standout feature is a cornstarch–panko coating that stays crunchy for hours.
A short 10-minute rest before cooking helps the breading bond to the meat, so it won’t slide off and keeps its crisp texture even for meal prep or packed lunches.
Ingredients
- Chicken:
- 1 lb boneless skinless chicken breasts (butterflied and pounded to 1/4-inch even thickness)
- Dredge:
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch (for extra crispness)
- 1 tsp kosher salt (divided)
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika (optional)
- Egg wash:
- 2 large eggs (room temperature)
- 1 tbsp water
- Coating:
- 1 1/2 cups panko breadcrumbs (coarse, for crunch)
- For cooking:
- Cooking spray or 1–2 tbsp neutral oil (for misting)
Instructions
- Prepare the chicken: Butterfly and pound the chicken to an even 1/4-inch thickness so it cooks evenly; it should feel uniform with no thick spots.
- Mix the dredge: In a shallow bowl, combine flour, cornstarch, half the salt, pepper, garlic powder, and paprika until evenly blended.
- Whisk the egg wash: Beat eggs with water in a second bowl until smooth and slightly frothy.
- Set up the coating: Place panko in a third bowl and season lightly with the remaining salt.
- Bread the cutlets: Dredge each piece in flour mixture, dip in egg, then press firmly into panko so flakes adhere well; coating should look even and textured.
- Rest the coated chicken: Let the breaded cutlets sit on a plate or rack for 10 minutes; the surface will look slightly damp as the coating bonds.
- Preheat the air fryer: Heat to 400°F for 3–5 minutes so the basket is hot and ready.
- Air fry the cutlets: Lightly spray both sides with oil, place in a single layer, and cook 12–14 minutes, flipping halfway; they should be deep golden and reach 165°F internally.
- Rest and serve: Transfer to a wire rack for 2–3 minutes to keep the bottom crisp; crust should sound crunchy when tapped.
Notes
- Make-ahead: Bread the cutlets up to 1 day ahead and refrigerate uncovered on a rack for best texture.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze breaded raw cutlets flat, then store up to 2 months; cook straight from frozen, adding 3–5 minutes.
- Reheating: Reheat in air fryer at 375°F for 3–5 minutes to restore crispness; avoid microwaving.
- Substitution: Swap panko with gluten-free panko to make the recipe gluten-free.
- Serving: Great with lemon wedges, a simple salad, or sliced for sandwiches and wraps.
Nutrition
- Array