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Crispy panko breaded chicken cutlets with golden coating on white plate

Panko Chicken

This panko chicken air fryer recipe delivers crispy breaded chicken cutlets with minimal oil and a golden crust.
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Prep Time 8 minutes
Cook Time 14 minutes
Total Time 22 minutes
Servings: 3
Course: Main Course
Cuisine: American
Calories: 295
Ingredients Method

Ingredients
  

  • 450 g Chicken breast cutlets, pounded to even thickness
  • 1 cup Panko breadcrumbs
  • 1 piece Egg, beaten
  • 1/4 cup All-purpose flour
  • 1 tsp Garlic powder
  • 1 tsp Paprika
  • 1/2 tsp Black pepper
  • Salt, to taste

Method
 

  1. Preheat the air fryer to 400°F / 200°C for 3 minutes.
  2. Mix panko, garlic powder, paprika, black pepper, and salt in one shallow dish, place flour in a second dish, and beaten egg in a third dish.
  3. Dredge each chicken cutlet in flour, dip in egg, then press firmly into panko mixture to coat both sides.
  4. Spray both sides of the breaded chicken lightly with cooking spray and arrange in a single layer in the air fryer basket without overlapping.
  5. Air fry at 400°F / 200°C for 12 to 14 minutes, flipping halfway, until golden brown and the internal temperature reaches 165°F / 74°C.
  6. Rest for 2 minutes before slicing or serving to keep the coating crisp and juices inside.