Description
Crispy Chicken Cutlets are thin, juicy chicken slices breaded with panko and cooked to golden perfection in an air fryer. This quick and easy recipe ensures a flavorful, crunchy exterior with tender chicken inside, perfect for dipping or serving as a main dish.
Ingredients
Scale
Chicken
- 1 lb. boneless skinless chicken breasts
- 1 teaspoon salt, plus more to taste
- Freshly ground pepper to taste
Breading
- 1/2 cup flour
- 2 eggs, beaten
- 1 tablespoon hot sauce (like Frank’s RedHot), optional
- 2 cups panko breadcrumbs
- 1/2 teaspoon salt for flour bowl
- 1/2 teaspoon salt for panko bowl
- Avocado oil spray
Instructions
- Prep the Chicken: Slice each chicken breast into 3 thin pieces by first cutting the tenderloin off the back, then slicing the remaining breast horizontally. Season all pieces with salt and freshly ground pepper.
- Prepare the Breading Stations: Set up three wide, shallow bowls: one with flour seasoned with 1/2 teaspoon salt, one with beaten eggs mixed with hot sauce if using, and one with panko breadcrumbs also seasoned with 1/2 teaspoon salt.
- Coat the Chicken: Dip each chicken piece first into the flour, shaking off the excess. Then dip into the egg mixture, letting the excess drip off. Finally, press the chicken gently but thoroughly into the panko breadcrumbs until fully coated. Place coated pieces onto a plate and repeat for all.
- Prepare for Cooking: Spray each breaded cutlet generously with avocado oil spray to promote even browning and crispiness during cooking.
- Air Fry the Cutlets: Arrange the chicken pieces in a single layer in the air fryer basket. Cook at 375°F (190°C) for 6 minutes, then increase the temperature to 400°F (204°C) and cook for an additional 2–3 minutes to achieve extra browning. Check that the internal temperature reaches at least 165°F (74°C). Cooking in batches is recommended for best results.
- Serve: Enjoy the hot, crispy, juicy cutlets immediately with your favorite dipping sauces or as part of a meal. They are thin, flavorful, and perfect for sharing.
Notes
- You can bake the cutlets in an oven at 400°F for about 20 minutes, flipping halfway through, if you don’t have an air fryer.
- For stovetop cooking, pan-fry the cutlets in a thin layer of avocado or vegetable oil over medium heat for about 3-4 minutes per side until golden and cooked through.
- Adjust seasoning and hot sauce according to taste preferences.
- Ensure not to overcrowd the air fryer basket to maintain even cooking and crispiness.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the air fryer to maintain crispiness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Air Frying
- Cuisine: American
Keywords: crispy chicken cutlets, air fryer chicken, panko chicken, breaded chicken cutlets, quick chicken recipe
