Ingredients:

  • 4 large Chicken Breasts (approx. 700g total / 1.5 lbs), trimmed
  • 1 tbsp (15 ml) Extra Virgin Olive Oil
  • 2 tbsp (30 ml) Fresh Lemon Juice
  • 1 tsp Lemon Zest, finely grated
  • 1 tsp Dried Oregano
  • 1/2 tsp Dried Thyme
  • 1 tsp Dijon Mustard
  • 1/2 tsp (3 g) Kosher Salt (plus more for seasoning)
  • 1/4 tsp (1 g) Black Pepper, freshly cracked
  • 1/4 cup (30 g) All-Purpose Flour
  • 1 cup (100 g) Panko Breadcrumbs
  • 2 large Eggs, whisked lightly
  • 1/2 tsp Garlic Powder
  • Cooking Spray (or neutral oil in a spritz bottle)

Instructions:

  1. Prep the Chicken: Trim any fat or silver skin from the chicken breasts. Place each breast between two sheets of cling film and lightly pound them to an even thickness of about 3/4 inch (2 cm) to ensure even cooking.
  2. Marinate: In a Ziploc bag or medium bowl, combine the olive oil, lemon juice, zest, oregano, thyme, mustard, salt, and pepper. Add the pounded chicken breasts, ensuring they are well coated. Marinate for at least 15 minutes at room temperature.
  3. Preheat & Prep: Preheat your air fryer to 380°F (195°C). Set up your three-stage breading station: Dish 1 for flour, Dish 2 for lightly whisked eggs, and Dish 3 for the Panko combined with garlic powder.
  4. Coat the Chicken: Remove one piece of chicken from the marinade, shake off excess liquid. Dredge thoroughly in Flour, shaking off excess. Dip completely in Egg Wash. Press firmly into the Panko mixture until fully coated on all sides. Repeat for all pieces.
  5. Oil Spray: Lightly spray both sides of the coated chicken breasts with the cooking spray. This is key for achieving a deep golden-brown crisp.
  6. Load the Basket: Place the coated chicken breasts in the air fryer basket in a single layer, ensuring they are not touching. Cook in batches if necessary.
  7. Initial Cook: Cook for 9 minutes at 380°F (195°C).
  8. Flip and Finish: Carefully flip the chicken pieces and cook for an additional 8–10 minutes, or until the Panko is deeply golden brown and crispy.
  9. Check Doneness: Use an instant-read thermometer to check the internal temperature. The chicken is safe and perfectly cooked when it reaches 165°F (74°C).
  10. Rest: Remove the chicken from the air fryer and let it rest on a cutting board for 5 minutes before slicing or serving.