Ingredients
Breaded Version
2 large boneless, skinless chicken breasts (sliced into thin cutlets)
1 tablespoon olive oil (or vegetable/canola oil)
½ cup dried breadcrumbs
½ teaspoon paprika
¼ teaspoon chili powder
¼ teaspoon black pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon cayenne pepper
½ teaspoon salt
Instructions
Breaded Version
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Place sliced chicken in a bowl and drizzle with oil. Coat evenly.
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In a shallow dish, mix breadcrumbs with all spices and salt.
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Press each chicken piece into the breadcrumb mixture until fully coated.
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Preheat air fryer to 390°F (200°C) (optional but recommended).
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Arrange chicken in a single layer in the basket.
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Air fry for 10–12 minutes, flipping halfway through.
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Ensure internal temperature reaches 165°F (75°C).
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Remove and let rest 5 minutes before serving.
Notes
- If chicken breasts are very large, cooking time may increase slightly.
- Do not overcrowd the basket — cook in batches if needed.
- Always flip halfway for even cooking.
- Taste and adjust seasoning in the breadcrumb mixture before coating.
- Brining improves moisture and tenderness.
- Store leftovers in the refrigerator for up to 3 days.
- Freeze for up to 2 months in an airtight container.
- Prep Time: 10 min
- Cook Time: 10 min