Air Fryer Fried Chicken Breast
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Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
20 mins
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Servings
3 to 4 people
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Calories
234 kcal
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Course
Main Course
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Cuisine
American
Air Fryer Fried Chicken Breast
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This air fryer fried chicken breast recipe without flour is ultra crispy thanks to whole wheat breadcrumbs, grated Parmesan, and little oil.
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Ingredients
- 3 boneless skinless chicken breasts about 1 1/2 pounds
- 1 tablespoon extra virgin olive oil
- ¼ cup whole wheat breadcrumbs or plain breadcrumbs
- ¼ cup freshly grated parmesan
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon dried thyme
- ⅛ teaspoon ground cayenne pepper
- ⅛ teaspoon kosher salt plus additional to taste
Instructions
- Cut each chicken breast in half lengthwise so that you have 6 long, narrow pieces total. Pound each piece to an even 1/2-inch thickness (I like to stretch a piece of plastic wrap over the top first to keep things tidy). Place the pounded chicken in a bowl.
- Drizzle the chicken with the olive oil and toss to coat.
- In a wide, shallow bowl (a pie dish works well), combine the whole wheat breadcrumbs, Parmesan, paprika, garlic powder, thyme, cayenne pepper, and salt until evenly blended.
- Coat each chicken breast in the breadcrumb mixture, patting as necessary so that it adheres.
- Preheat your air fryer to 390 degrees F. Coat the basket with nonstick spray, then arrange the chicken in the basket in a single layer (you will likely need to cook the chicken in two batches. If desired, keep the first batch warm in a 250 degree F oven while you finish the second).
- Air fry the breaded chicken breast on the first side for 4 minutes. Slide out the basket, flip the chicken, then continue cooking for 2 to 5 additional minutes, depending upon the size of your chicken and your air fryer model. The chicken should reach an internal temperature of 165 degrees F and the crumbs should look golden brown (I typically remove my chicken at 160 degrees F, as the temperature will continue to rise as it rests). Enjoy hot.
Notes
- TO STORE: This recipe is best enjoyed the day it is baked, but leftovers can be refrigerated in an airtight storage container for up to 2 days.
- TO REHEAT: Leftover chicken can be reheated in a lightly greased pan over medium heat and is also good served at room temperature on top of salads.
- TO FREEZE: Freeze in an airtight container for up to 1 month. Let thaw overnight in the refrigerator.
Nutrition Information
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Serving
1of 4
Calories
234kcal
(12%)
Carbohydrates
8g
(3%)
Protein
28g
(56%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
78mg
(26%)
Potassium
449mg
(13%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
465IU
(9%)
Vitamin C
3mg
(3%)
Calcium
108mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 3to 4 people
Amount Per Serving
Calories 234 kcal
% Daily Value*
| Serving | 1of 4 | |
| Calories | 234kcal | 12% |
| Carbohydrates | 8g | 3% |
| Protein | 28g | 56% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 78mg | 26% |
| Potassium | 449mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 465IU | 9% |
| Vitamin C | 3mg | 3% |
| Calcium | 108mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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