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Air Fryer Fried Chicken Breast
This air fryer fried chicken breast recipe without flour is ultra crispy thanks to whole wheat breadcrumbs, grated Parmesan, and little oil.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 3 to 4 people
Calories: 234 kcal
Course:
Main Course
Cuisine:
American
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.
Cup of Yum
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
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
% 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.