Why You’ll Love Air Fryer Chicken Cutlets Recipe

I keep coming back to this recipe because it’s quick, fuss-free, and delivers delicious results every time. I like that I can enjoy crunchy chicken without deep frying, and the light, crispy coating stays satisfying without feeling heavy. It’s a recipe that fits into busy weeknights or casual weekend meals with ease.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

• 1 pound chicken cutlets

• ¾ teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon paprika

• 1 teaspoon garlic powder

• ½ teaspoon Italian seasoning

• ½ cup all-purpose flour

• 2 eggs, beaten

• 1 cup breadcrumbs

• Olive oil spray

Directions

I start by preheating my air fryer to 380°F (about 190°C). While it preheats, I season the chicken cutlets with salt, pepper, paprika, garlic powder, and Italian seasoning.

Next, I set up a simple breading station with three shallow dishes: one with the flour, one with the beaten eggs, and one with the breadcrumbs. I dredge each cutlet first in the flour, shaking off any excess, then dip it into the beaten eggs, and finally press it into the breadcrumbs until it’s fully coated.

I spray both sides of the breaded cutlets lightly with olive oil spray to help them turn golden and crisp in the air fryer. I arrange the cutlets in a single layer in the air fryer basket, making sure they don’t overlap so the air can circulate properly.

I cook them at 380°F for about 10–12 minutes, flipping halfway through so both sides get that perfect crispy finish. When the cutlets are golden and cooked through, I remove them and let them rest for a couple of minutes before serving.

Servings and Timing

This recipe makes about 4 servings. I usually spend about 10 minutes prepping and about 12 minutes cooking, so the total time is around 22–25 minutes.

Variations

Sometimes I mix grated Parmesan into the breadcrumbs for an extra layer of flavor. If I want a spicier kick, I add a pinch of cayenne or chili flakes into the seasoning mix. I also enjoy swapping panko breadcrumbs for regular ones when I want an extra crunchy texture.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat and keep the cutlets crispy, I put them back in the air fryer at 350°F for about 3–4 minutes. They also freeze well; once cooled, I place them in freezer-safe bags and freeze for up to 2 months before reheating in the air fryer.

FAQs

Can I use chicken breasts instead of cutlets?

Yes, I slice chicken breasts into thinner pieces to resemble cutlets, and they work beautifully.

Do I need to spray oil on the chicken?

I always spray a light coat of oil so the breadcrumbs crisp up nicely in the air fryer.

Can I make this gluten-free?

Absolutely—I use gluten-free flour and breadcrumbs for a gluten-free version.

What should I serve with these cutlets?

I love them with a fresh salad, mashed potatoes, pasta, or tucked into a sandwich.

How do I keep the coating from falling off?

I make sure each layer is pressed firmly and that the chicken is dry before breading.

Can I use panko breadcrumbs?

Yes—I often use panko for an even crispier texture.

How do I make these spicy?

I add cayenne pepper or chili flakes to the seasoning mix before breading.

Can I prepare them ahead of time?

I sometimes bread them ahead and refrigerate until I’m ready to air fry.

How do I know when they’re cooked?

The chicken should reach an internal temperature of 165°F and have a golden, crispy exterior.

Can I bake them instead of air frying?

Yes, I bake them at 425°F for 15–20 minutes, flipping halfway through for even crispiness.

Conclusion

I love how Air Fryer Chicken Cutlets come out crispy, juicy, and flavorful with minimal fuss. They’re a go-to when I want a quick, satisfying meal that feels both wholesome and delicious.