Easy Crispy Air Fryer Breaded Chicken Breast Recipe
Golden, juicy, and weeknight-fast: these air fryer breaded chicken breasts use a mayo–mustard coating for mega moisture and shatteringly crisp panko. Perfect for salads, bowls, or a simple dinner.
Equipment
- Air Fryer
- Mixing bowls
- Tongs
- Meat Thermometer
Ingredients
Chicken
- 2 boneless, skinless chicken breasts sliced in half lengthwise to make 4 pieces (½–¾ inch thick)
Mayo–Mustard Coating
- 1/2 cup mayonnaise
- 2 tbsp Dijon or yellow mustard
Seasonings
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- salt to taste
- freshly ground black pepper to taste
Breading
- 1 cup panko breadcrumbs use Pork Panko for low-carb
- 1/2 cup grated Parmesan cheese
Instructions
- Prep the chicken: Pat dry thoroughly. Slice each breast in half lengthwise (½–¾ inch thick). Season both sides with salt, pepper, garlic powder, onion powder, and paprika.
- Preheat: Heat air fryer to 390°F (195°C) for 3–4 minutes.
- Make the coating: Stir mayonnaise and mustard together, then spread a thin layer over each piece of chicken.
- Mix the breading: In a bowl, combine panko and Parmesan. Optional: lightly toast panko in a dry skillet 2–3 minutes for extra crunch.
- Bread: Press coated chicken firmly into the panko mixture to cover all sides.
- Air fry: Arrange in a single layer; do not overlap. Lightly spray with oil. Cook 10–12 minutes at 390°F (195°C), flipping halfway.
- Check doneness: Internal temperature should reach 165°F (75°C). Rest 2–3 minutes before serving.
Notes
For low-carb, swap panko for Pork Panko. Preheating is key for crisping. Store leftovers airtight up to 3 days; re-crisp in the air fryer at 350°F (175°C) for 3–4 minutes. Seasoning amounts are flexible—adjust to taste.