If you’re a fan of fried chicken but want an easy, healthier option to make at home, look no further than my Air Fryer Fried Chicken Breast recipe. Using this technique, you can enjoy chicken breasts with a traditional crispy exterior and a moist, tender interior. Boneless, skinless breasts are breaded following the traditional technique – dipped in flour, egg, and then breadcrumbs – before air frying. In this recipe, additional ingredients are added to each portion of the breading process, subtly providing both depth of flavor and rich color to the chicken. But, the secret to its winning taste and texture (crunchy while still moist) lies in a unique ingredient that I add!
Table of Contents
- You Will Love This Buttermilk Fried Chicken Air Fryer Recipe!
- What you Will Need to Make Fried Chicken Breast in Air Fryer
- Fried Chicken Breasts in Air Fryer Recipe Substitutions
- How to Make Fried Chicken in Air Fryer
- Tips for Making Air Fryer Fried Chicken
- Serving Air Fryer Fried Chicken Breast
- Fried Chicken Breast Air Fryer Storage
- How to Reheat Fried Chicken in Air Fryer
- Air Fryer Fried Chicken Breast FAQs
- Air Fryer Fried Chicken Breast
You Will Love This Buttermilk Fried Chicken Air Fryer Recipe!
Here are the reasons why this recipe is now part of my regular rotation:
- Delicious taste. I’ve incorporated additional flavoring ingredients in every component of the breading process, subtly layering in both depth of flavor and rich color to the chicken. Buttermilk powder and Parmesan cheese add a bit of tang, paprika provides added color, cayenne a bit of spice, and garlic powder, Old Bay Seasoning and Worcestershire sauce all heighten the natural chicken taste.
- Perfect crispy exterior and moist, tender interior. Two common complaints about air fryer chicken are that it isn’t crispy and/or it’s dry. To address these issues, my secret is to add melted butter to the egg in the breading process. The butter ensures the breadcrumbs crisp up perfectly, adds extra flavor, and keeps the chicken moist.
- Easy preparation. This fried chicken is easy to make – just follow my step-by-step instructions on how to bread each cutlet. And, you can do the breading earlier in the day and refrigerate the chicken, so it will take less than 10 minutes to cook when you’re ready to eat!
- Cleaner, healthier option. This recipe uses an air fryer to cook the chicken, which means you can enjoy the crispy texture of fried chicken without the messy process of frying in oil.
- Versatility. This chicken can be served in multiple ways, including as part of a salad, in a sandwich, or as the main dish with a few sides (see details below).
What you Will Need to Make Fried Chicken Breast in Air Fryer
Here’s what you’ll need to create this mouthwatering chicken dish (details including quantities are in the recipe card below):
Tools
- Air Fryer
- 3 shallow bowls (for breading components)
- Large rimmed cookie sheet or half-sheet pan
- 1 whisk,1 spoon, 1 sharp knife, kitchen tongs or spatula
- Measuring cups and spoons
- Instant Read Thermometer
Ingredients
- Nonstick cooking spray
- Chicken breasts, boneless and skinless
- All-purpose flour, preferably unbleached and organic
- Dried buttermilk powder
- Kosher salt
- Large egg
- Butter
- Worcestershire sauce
- Panko or homemade breadcrumbs
- Grated Parmesan cheese
- Old Bay Seasoning
- Paprika
- Garlic powder
- Dry mustard
- Black pepper
- Cayenne pepper
Fried Chicken Breasts in Air Fryer Recipe Substitutions
After numerous rounds of testing, I think that this mix of spices and other added ingredients is an excellent combination. However, as always, I encourage you to make this dish your own by adding/substituting other ingredients. So, try some onion powder, dried basil, parsley, chives, Italian seasoning, or tarragon. Maybe add Dijon mustard to the egg mixture. Just make sure to add dry ingredients to the flour or breadcrumbs, and wet ingredients to the egg.
How to Make Fried Chicken in Air Fryer
Here’s how to prepare these fried chicken breasts:
- Prep chicken.
Rinse the chicken breasts, pat dry, then butterfly and cut in half. You will have 6 pieces. Set aside. - Prep breading mixtures.
In a shallow bowl, whisk together flour, 2 teaspoons buttermilk powder, and salt. In another shallow bowl, whisk together egg, melted butter, and Worcestershire sauce. In a third shallow bowl, stir together breadcrumbs, Parmesan cheese, remaining 1 teaspoon dried buttermilk powder, Old Bay seasoning, paprika, garlic powder, dry mustard, and pepper. - Bread chicken pieces; refrigerate.
Working with one chicken piece at a time, dredge all sides in flour mixture, shaking off excess. Next, dip in butter mixture, coating all sides and letting excess drip off. Next, coat all sides with breadcrumb mixture, pressing down to make sure the crumbs stick to the chicken. Place breaded chicken on a large cookie sheet. Repeat process with the remaining chicken pieces, placing in a single layer on the cookie sheet. Refrigerate for at least 25 minutes. - Preheat air fryer to 390 degrees.
- Fry chicken.
Spray air fryer basket with nonstick cooking spray. Arrange breaded chicken pieces in a single layer (you may need to cook chicken in batches, depending on the size of the breasts and of your air fryer). Cook for 5 minutes. Carefully turn over and continue cooking for an additional 3 minutes or until internal temperature reaches 165 degrees on an instant-read thermometer. Remove from fryer, place on a wire rack, and let rest at room temperature for 5 minutes before serving. (Note: cook times are based on an air fryer with a 1750 watt heating system.)
Can I make these Fried Chicken Breasts in a convection or regular oven?
Yes, you can – you just need to adjust the oven temperature and cook time. Here’s the adjusted information:
- Convection oven: Keep oven temperature at 390 degrees. Cook breasts for 6 minutes; flip and continue cooking for another 4 minutes or until internal temperature reaches 165 degrees on an instant-read thermometer.
- Regular oven: Increase oven temperature to 415 degrees. Cook breasts for 6 minutes; flip and continue cooking for another 4 minutes or until internal temperature reaches 165 degrees on an instant-read thermometer.
Tips for Making Air Fryer Fried Chicken
Here are my tips and tricks for ensuring your fried chicken comes out perfect – crispy on the outside, moist and tender on the inside:
- Prep your chicken properly (per recipe instructions). Patting the chicken dry to remove any excess moisture will keep it from getting soggy. And, butterflying the breasts and cutting them in half will reduce their size and allow them to cook more evenly.
- Make sure to cook at a high temperature (I recommend 390 degrees) and preheat your air fryer. Maximum heat results in crispy fried chicken.
- Make sure to cool the melted butter before adding to the beaten egg. If you add hot butter, you risk cooking the egg!
- Don’t use finely ground breadcrumbs. Coarser crumbs (homemade or Panko) are needed to get the desired crunchy texture.
- Refrigerate the breaded chicken before cooking. Refrigerating for at least 25 minutes allows the breading ingredients to blend and adhere to the chicken.
- Let the fried chicken sit for 5 minutes before serving. This step allows the breading to get nice and crispy and also allows the juices to redistribute throughout the chicken, making it moist and tender.
Serving Air Fryer Fried Chicken Breast
As mentioned above, there are several different ways to serve these Fried Chicken Breasts:
1. As a main dish, with two of the following sides (one starch, one vegetable or two vegetables):
- Mashed Potatoes
- Golden Potatoes
- Grilled Potato Packets
- Instant Pot Red Potatoes
- Quick and Easy Sautéed Asparagus
- Steamed Broccoli with Lemon and Curry Mayo
- Broccoli Salad
- Carrot Soufflé
- Roasted Carrots
- Lemon Dijon Green Beans
- Lemon Mayonnaise Coleslaw
2. On top of one of these salads for a light meal:
3. As a chicken sandwich, with my Green Mayo, butter lettuce, sliced tomato, and an optional slice of cheese
Fried Chicken Breast Air Fryer Storage
If you have leftovers, allow them to cool to room temperature, then place in an airtight container and refrigerate; they will last up to 4 days. They can also be frozen for up to 2 months.
How to Reheat Fried Chicken in Air Fryer
To reheat refrigerated fried chicken, first bring to room temperature and preheat air fryer to 350 degrees. Place chicken in fryer basket a single layer and cook for around 3 to 5 minutes or until heated through. If frozen, increase cook time to 15 to 20 minutes, and flip chicken over after around 8 minutes.
Air Fryer Fried Chicken Breast FAQs
Here are some tips on how to make fried chicken crispy in an air fryer:
1. Pat the chicken dry before breading. This step helps the breading adhere to the chicken and create a crispy crust.
2. Preheat your air fryer to a high setting (I recommend 390 degrees). Maximum heat results in crispy fried chicken.
3. Cook chicken in a single layer and don’t overcrowd . This allows the hot air to circulate around the chicken evenly.
4. Flip the chicken halfway through cooking. This will help to cook both sides of the chicken evenly.
Definitely. Cooking lean chicken breasts at high heat helps them stay moist and tender.
Yes, you should always flip chicken when cooking in an air fryer. While the fan circulates hot air throughout the fryer, the heating element tends to be on top. So, the top of your food will be getting more direct heat. In order to ensure your chicken cooks evenly, flip it halfway through.
Yes, you can put foil in an air fryer.
The time it takes to air fry a boneless, skinless chicken breast depends on the size and thickness of the breast. In general, it takes about 8 to 12 minutes to air fry a 4-ounce chicken breast at 390 degrees. If the chicken breast is larger or thicker, or if the air fryer is small with lower wattage, it will take a few minutes longer to cook. In addition, if the chicken is bone-in and skin-on, it will take around 25 to 28 minutes at 370 degrees (I recommend cooking bone-in pieces at a slightly lower temp).
Air Fryer Fried Chicken Breast
If you’re a fan of fried chicken but want an easy, healthier option to make at home, look no further than my Air Fryer Fried Chicken Breast recipe. Using this technique, you can enjoy chicken breasts with a traditional crispy exterior and a moist, tender interior. Boneless, skinless breasts are breaded following the traditional technique – dipped in flour, egg, and then breadcrumbs – before air frying. In this recipe, additional ingredients are added to each portion of the breading process, subtly providing both depth of flavor and rich color to the chicken. But, the secret to its winning taste and texture (crunchy while still moist) lies in a unique ingredient that I add!
- Prep Time: 15 mins
- Refrigeration Time: 25 mins
- Cook Time: 8 mins
- Total Time: 48 minutes
- Yield: 6 breaded chicken breasts, serves 4 to 6 1x
Ingredients
- 3 large boneless, skinless chicken breasts
- 1/4 cup all-purpose flour, preferably unbleached and organic
- 3 teaspoons dried buttermilk powder, divided use
- 1/2 teaspoon kosher salt
- 1 large egg, beaten
- 6 tablespoons butter, melted and cooled
- 1 1/2 teaspoons Worcestershire sauce
- 3/4 cup panko or homemade breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Old Bay Seasoning
- 1 teaspoon paprika
- 3/4 teaspoon garlic powder
- 1/2 teaspoon dry mustard
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
Instructions
- Rinse the chicken breasts, pat dry, then butterfly and cut in half. You will have 6 pieces. Set aside.
- In a shallow bowl, whisk together flour, 2 teaspoons buttermilk powder, and salt. Set aside.
- In another shallow bowl, whisk together egg, melted butter, and Worcestershire sauce.
- In a third shallow bowl, stir together breadcrumbs, Parmesan cheese, remaining 1 teaspoon dried buttermilk powder, Old Bay seasoning, paprika, garlic powder, dry mustard and pepper.
- Working with one chicken piece at a time, dredge all sides in flour mixture, shaking off excess. Next, dip in butter mixture, coating all sides and letting excess drip off. Next, coat all sides with breadcrumb mixture, pressing down to make sure the crumbs stick to the chicken. Place breaded chicken on a large cookie sheet. Repeat process with the remaining chicken pieces, placing in a single layer on the cookie sheet.
- Refrigerate breaded chicken for at least 25 minutes.
- Preheat air fryer to 390 degrees.
- Spray air fryer basket with nonstick cooking spray. Arrange breaded chicken pieces in a single layer (you may need to cook chicken in batches, depending on the size of the breasts and of your air fryer). Cook for 5 minutes. (See Note below on cook times.)
- Carefully turn over and continue cooking for an additional 3 minutes or until internal temperature reaches 165 degrees on an instant-read thermometer.
- Remove from fryer, place on a wire rack, and let rest at room temperature for 5 minutes before serving.
Notes
Note on cooking times: Cook times are based on an air fryer with a 1750 watt heating system, and 1/2 to 2/3-inch thick breasts after butterflying.
Gluten free variation: Use gluten-free flour and breadcrumbs.
- Category: Quick and Easy
- Method: Air Fryer
- Cuisine: American
Nutrition
- Serving Size: 1 cutlet
- Calories: 372
- Sugar: 1.7 g
- Sodium: 354 mg
- Fat: 17.7 g
- Saturated Fat: 9 g
- Carbohydrates: 15.3 g
- Fiber: 1 g
- Protein: 35.9 g
- Cholesterol: 164 mg
