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Air Fryer Crispy Chicken Breasts
4.5 from 186 votes

Air Fryer Crispy Chicken Breasts

This recipe prepares crispy chicken breasts cut into thinner filets coated in seasoned flour, egg wash, and panko breadcrumbs, then cooked in the air fryer. The coating crisps up while keeping the chicken juicy and tender inside. Lemon zest adds a fresh note to the seasoning. Adjusting cooking time depending on breast size helps achieve the ideal cooked texture with a satisfying crunch.

Prep Time
5 mins
Cook Time
12 mins
Additional Time
10 mins
Total Time
27 mins
Servings: 4
Calories: 519 kcal
Course: Lunch
Cuisine: American

Ingredients

  • 2 chicken breast sliced in halve lengthwise (to create 4 thinner-cut breast filets; or 4 smaller breasts, large, thick, boneless, skinless
  • ½ cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon black pepper freshly ground
  • lemon zest from 1
  • 2 egg beaten, large
  • 3 cups panko breadcrumbs

Instructions

    Cup of Yum
  1. Preheat a large air fryer (or similar brand and model) to 375F.
  2. In a shallow dish or bowl, add the flour, salt, pepper, lemon zest, and stir to combine; set aside.
  3. To a separate medium bowl, add the eggs and whisk to combine; set aside.
  4. To a separate shallow bowl or dish, add the panko breadcrumbs.
  5. Dredge two of the chicken breast filets in the flour mixture, dip through the eggs, and then press into the panko making sure it adheres well.
  6. Spray the basket of your air fryer with olive oil cooking spray (or use an olive oil mister), add the 2 breasts, and spray each of them on their exposed surface.
  7. Close the lid and air fry the chicken for 6 minutes.
  8. Open the machine, flip the chicken over using tongs, spray the exposed surface with olive oil cooking spray, cover, and cook for an additional 6 to 8 minutes, or until done. Chicken is done when the internal temp reaches 165F. Tips - I pull my chicken out at 155 to 160F because the internal temp will continue to rise due to carryover cooking, even out of or off the heat source. If you are unsure and can't "tell" when chicken is done by a visual once-over, avoid guessing and use a digital cooking thermometer.
  9. Repeat steps 5 through 8 with the two remaining breast filets.
  10. After chicken has been air fried, allow it to rest for 5 to 10 minutes before slicing into it so the natural juices stay inside. Serve with a salad, vegetables, rice, potatoes, Beurre Blanc sauce, or your favorite side or sauce. Chicken will keep airtight in the fridge for up to 5 days and in the freezer for up to 4 months. Note that leftover chicken will not retain the same crispy fried texture that is has when it's hot and fresh.

Notes

  • Slice larger chicken breasts lengthwise for even cooking and to create thinner filets.
  • Cooking times vary with chicken size; smaller breasts cook faster, while thicker ones take longer.
  • Remove chicken at 155–160°F internal temperature to allow carryover cooking for juicy results.
  • Boneless, skinless breasts are preferred for this recipe, but thighs or skin-on pieces can be tested carefully.

Nutrition Information

Serving 1 Calories 519kcal (26%) Carbohydrates 73g (24%) Protein 34g (68%) Fat 9g (14%) Saturated Fat 2g (10%) Polyunsaturated Fat 5g (29%) Cholesterol 144mg (48%) Sodium 1202mg (50%) Fiber 5g (20%) Sugar 6g (12%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 519

% Daily Value*

Serving 1
Calories 519kcal 26%
Carbohydrates 73g 24%
Protein 34g 68%
Fat 9g 14%
Saturated Fat 2g 10%
Polyunsaturated Fat 5g 29%
Cholesterol 144mg 48%
Sodium 1202mg 50%
Fiber 5g 20%
Sugar 6g 12%

* Percent Daily Values are based on a 2,000 calorie diet.