Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, about ½ inch thick (cutlets or pounded)
  • 1 large egg
  • 2 tablespoons milk or buttermilk
  • 1 teaspoon Dijon mustard (optional)
  • 1/2 cup (60g) all-purpose flour
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon paprika
  • Salt and freshly ground black pepper, to taste
  • 1 cup (100g) panko breadcrumbs
  • 1/2 cup (50g) grated Parmesan cheese
  • 2 tablespoons olive oil or avocado oil
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon red pepper flakes (optional)

Instructions:

  1. Pound chicken breasts to an even thickness if needed. Season chicken with salt and pepper.
  2. In one shallow dish, whisk together egg, milk (or buttermilk), and Dijon mustard (if using). In a second dish, combine flour, garlic powder, onion powder, paprika, salt, and pepper. In a third dish, combine panko breadcrumbs, Parmesan cheese, olive oil, Italian seasoning, and red pepper flakes (if using).
  3. Dredge each chicken breast in the flour mixture, ensuring it's fully coated. Dip the floured chicken into the egg mixture, letting any excess drip off. Press the chicken into the panko mixture, making sure it's evenly coated on both sides. Press firmly so the breadcrumbs adhere well.
  4. Preheat air fryer to 400°F (200°C). Spray the air fryer basket with cooking spray. Place chicken breasts in the air fryer basket in a single layer (do not overcrowd). Cook in batches if necessary. Air fry for 8-10 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C). Use a meat thermometer for accuracy.
  5. Let the chicken rest for a few minutes before serving.