Description
A healthier, ultra-crispy chicken breast recipe using panko breadcrumbs and parmesan in an air fryer. Achieves golden texture with minimal oil while keeping the chicken juicy and tender.
Ingredients
Chicken Breasts: 4 (6-ounce each)
Large Eggs: 2
Panko Breadcrumbs: 1 1/2 cups
Grated Parmesan: 1/2 cup
Paprika: 1 tsp
Garlic Powder: 1/2 tsp
Notes: Use gluten-free panko if needed. Substitute tofu for vegan adaptation. Room-temperature eggs adhere better to chicken.
Instructions
Pat chicken dry and season with paprika, garlic powder, and salt.
Set up three shallow dishes: one with beaten eggs, one with panko, and one with parmesan.
Dredge each breast in panko, shaking off excess. Press to adhere, then dip into eggs and back into panko-parmesan mixture.
Preheat air fryer to 390°F for 3 minutes. Lightly grease with cooking spray.
Place chicken in a single layer in the basket. Cook 6-8 minutes per side until golden and internal temperature reaches 165°F.
Let rest 5 minutes before serving. For extra crispiness, reheat for 2 minutes.
Notes
Use day-old panko for better crispiness.
Rotate the basket halfway through cooking for even browning.
Substitute vegan cheese for dairy-free version.
Chicken can be prepped ahead and cooked in batches.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 320
- Sugar: 1g
- Sodium: 900mg
- Fat: 14g
- Saturated Fat: 4g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 90mg