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4 Air Fryer Fried Chicken Breasts on a plate, with fresh lettuce around the edges

Air Fryer Fried Chicken Breast

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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

Scale
  • 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

  1. Rinse the chicken breasts, pat dry, then butterfly and cut in half. You will have 6 pieces. Set aside.
  2. In a shallow bowl, whisk together flour, 2 teaspoons buttermilk powder, and salt. Set aside.
  3. In another shallow bowl, whisk together egg, melted butter, and Worcestershire sauce.
  4. 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.
  5. 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.
  6. Refrigerate breaded chicken for at least 25 minutes.
  7. Preheat air fryer to 390 degrees.
  8. 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.)
  9. Carefully turn over and continue cooking for an additional 3 minutes or until internal temperature reaches 165 degrees on an instant-read thermometer.
  10. 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.

  • Author: Lee Clayton Roper
  • 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

Find it online: https://www.seasonedkitchen.com/air-fryer-fried-chicken-breasts