Crispy Air Fryer Breaded Chicken Breast
This crispy air fryer breaded chicken breast transforms simple ingredients into golden, juicy perfection in just 25 minutes. The seasoned breadcrumb exterior delivers satisfying crunch while the air fryer ensures the center remains tender and flavorful – all with minimal oil.
Ingredients
- 4 boneless skinless chicken breasts (about 6-8 oz each)
- 1 cup all-purpose flour
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs
- 2 tablespoons milk
- 1½ cups panko breadcrumbs for extra crispiness
- ½ cup regular breadcrumbs
- ⅓ cup grated Parmesan cheese optional but recommended
- Olive oil spray or 2 tablespoons olive oil
Instructions
- Prepare the chicken breasts by patting them completely dry with paper towels – this is crucial for crispy results. If the breasts are very thick, pound them between plastic wrap to an even thickness of about ¾ inch using a meat mallet or heavy pan.
- Set up your breading station with three shallow bowls. In the first bowl, combine flour, garlic powder, onion powder, paprika, dried oregano, ½ teaspoon salt, and ¼ teaspoon pepper. In the second bowl, whisk together eggs and milk. In the third bowl, mix panko breadcrumbs, regular breadcrumbs, Parmesan cheese, remaining salt and pepper.
- Preheat your air fryer to 380°F (190°C) for 3-5 minutes. This ensures immediate cooking and better crisping when you add the chicken.
- Bread each chicken breast by first coating in the seasoned flour mixture, shaking off excess. Then dip into the egg mixture, letting excess drip off. Finally, press firmly into the breadcrumb mixture, ensuring an even, thick coating all over.
- Lightly spray or brush both sides of the breaded chicken with olive oil. This helps achieve that golden-brown color and extra crispy texture.
- Place breaded chicken in the air fryer basket, leaving space between pieces for air circulation. Depending on your air fryer size, you may need to cook in batches.
- Cook at 380°F for 7-8 minutes, then flip the chicken breasts and continue cooking for another 6-7 minutes until golden brown and crispy. The internal temperature should reach 165°F (74°C).
- Let the chicken rest for 5 minutes before cutting to allow juices to redistribute throughout the meat, ensuring maximum juiciness.
Notes
- For extra flavor, brine the chicken breasts for 30 minutes in a solution of 4 cups water and 2 tablespoons kosher salt before breading.
- The combination of panko and regular breadcrumbs provides both exceptional crunch and better coating adhesion.
- Different air fryer models may require slight temperature or timing adjustments – check your first batch at 12 minutes total cooking time.
- For meal prep, these chicken breasts reheat beautifully in the air fryer for 3-4 minutes at 350°F.
- To ensure even cooking, make sure all chicken breasts are similar in size and thickness.