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Crispy panko chicken cutlets with golden breaded crust on a white plate

Panko Breaded Chicken

This panko chicken air fryer recipe delivers crispy golden chicken cutlets with minimal oil and maximum crunch.
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Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings: 3
Course: Main Course
Cuisine: American
Calories: 285
Ingredients Method

Ingredients
  

  • 450 g Chicken breast cutlets, pounded to 1/2 inch thickness
  • 1 cup Panko breadcrumbs
  • 1 piece Egg, beaten
  • 1/4 cup All-purpose flour
  • 1 tsp Garlic powder
  • 1 tsp Paprika
  • 1 tbsp Olive oil
  • Salt and black pepper

Method
 

  1. Preheat the air fryer to 400°F / 200°C for 3 minutes.
  2. Season the chicken cutlets with salt and pepper, then dredge in flour, dip in beaten egg, and coat thoroughly with panko mixed with garlic powder and paprika.
  3. Brush both sides of the breaded chicken lightly with olive oil and arrange in a single layer in the air fryer basket without overlapping.
  4. Air fry at 400°F / 200°C for 10 to 12 minutes, flipping halfway through, until the coating is golden brown and the internal temperature reaches 165°F / 74°C.
  5. Check at 10 minutes — the exterior should be crispy and golden; add 2 more minutes if needed.
  6. Rest for 2 minutes before serving to allow the coating to set and stay crisp.