If you’re craving juicy chicken with a perfectly golden, crunchy crust—without the mess of deep frying—this Air Fryer Chicken Breast is exactly what you need. With a seasoned breadcrumb coating made from simple pantry staples, this recipe delivers crispy, tender chicken in under 20 minutes.
Why You’ll Love This Recipe
Air frying is the easiest way to achieve that fried chicken texture while keeping things healthier. Compared to deep frying or even baking, it requires very little oil, no preheating, and cooks in nearly half the time of the oven. Perfect for busy weeknights or quick family dinners!
The only real work here is breading the chicken—once that’s done, the air fryer takes care of the rest. The result? Crispy on the outside, juicy on the inside, and absolutely delicious.
Ingredients
For the Chicken
- 2 large boneless chicken breasts (slice or pound for even thickness)
- 1 tablespoon oil (any neutral oil)
- ¼ teaspoon salt
- ½ teaspoon black pepper
For the Coating
- ½ cup fine breadcrumbs (avoid panko for this recipe)
- 1 tablespoon all-purpose flour
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- 1 teaspoon dried basil
- ½ teaspoon salt
- ½ teaspoon chili powder or paprika
Instructions
- Prep the Chicken
- Slice thick chicken breasts into cutlets, or pound them to an even thickness.
- Rub with oil, salt, and pepper until well coated.
- Make the Coating
- In a bowl, mix breadcrumbs, flour, and all the seasonings until combined.
- Bread the Chicken
- Press each cutlet into the breadcrumb mixture, coating both sides evenly.
- Gently press down so the coating sticks well.
- Air Fry
- Place chicken in the air fryer basket in a single layer, leaving space between pieces.
- Cook at 200°C / 390°F for 8–9 minutes, flip, then cook another 4 minutes until golden and crisp.
- Rest and Serve
- Let chicken rest for 5 minutes before slicing to keep it juicy.
- Serve whole, sliced over salads, or alongside your favorite sides.
Tips for Success
- Skip panko – Fine breadcrumbs stick better with oil (since this recipe doesn’t use eggs).
- Even thickness – Pound chicken so it cooks evenly.
- Don’t overcrowd – Space cutlets in the air fryer so they crisp properly.
- Let it rest – A quick rest locks in the juices before slicing.
- Thaw first – Never cook from frozen; the center won’t cook evenly.
Serving Ideas
This crispy chicken is versatile! Try it with:
- A fresh green salad
- Veggie pasta
- Roasted vegetables
- Inside wraps or sandwiches
Nutrition (per serving)
Calories: 226 | Protein: 26g | Carbs: 12g | Fat: 7g | Sodium: 671mg