Air Fryer Recipe
Breaded chicken breasts
A tasty, fuss-free recipe for breaded chicken breasts, ideal for cooking in the air fryer.
Ingredients
- 2 large chicken breasts
- 1 cup of breadcrumbs
- 1/2 cup of grated Parmesan cheese
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 large eggs
- 1 tablespoon of milk
- Cooking spray
Method
- Stir the breadcrumbs, Parmesan cheese, garlic powder, paprika, salt and pepper together in a shallow dish.
- Whisk the eggs and milk together in a separate bowl.
- Dip each chicken breast into the egg wash, then coat it well in the breadcrumb mixture.
- Preheat the air fryer to 200°C (392°F) and spray the basket with cooking spray.
- Lay the chicken in a single layer and cook for 10-12 minutes, turning halfway through, until golden brown and crisp.
Why this works in an air fryer
The air fryer’s fast convection dries the egg-bound crumb quickly, while a light oil spray helps the Parmesan and breadcrumbs brown by heat transfer rather than steaming. Flattened, evenly thick breasts cook before the coating over-darkens; flipping exposes both sides to direct airflow for a crisp shell.
Equipment notes
Assumes a 5–6 litre basket that can hold two large breasts without touching; in a single-drawer model place them with space around the edges and rotate if one side browns faster, while in a dual-zone air fryer use one breast per drawer and expect 1–3 minutes longer if both drawers run together.
Common pitfalls
- Pale, dry-looking crumbs at minute 10? The coating has too little surface fat; mist lightly with cooking spray and cook 2–3 minutes more rather than raising the temperature.
- Crumb sliding off when flipped? The chicken surface was too wet or the coating was pressed on too lightly; pat the breasts dry first and press the breadcrumb mix firmly into the egg wash.
- Golden outside but rubbery or undercooked centre? The breasts are too thick; butterfly or bash to an even 1.5–2 cm thickness, then cook until the thickest part reaches 74°C.
- Dark Parmesan specks before the chicken is cooked? The heat is too aggressive for the cheese-heavy crumb; drop to 180°C and extend the cook by 3–5 minutes.
Variations & substitutions
- Use panko instead of fine breadcrumbs for a rougher, crunchier crust; it browns a little less evenly, so spray it well before cooking.
- Swap Parmesan for mature Cheddar for a stronger flavour; it contains more fat and can brown faster, so check from minute 8.
- Add dried oregano or Italian seasoning to the crumbs; herbs darken quickly on the surface but do not change the cooking time.
- Use chicken mini fillets instead of whole breasts; arrange with gaps and start checking after 7–8 minutes as they cook much faster.
Storage & reheating
Keep cooked chicken refrigerated for up to 3 days, then reheat in the air fryer at 180°C for 4–6 minutes until hot through and re-crisped.
Nutrition
Calories: 250
