Air Fryer Crispy Fried Chicken
By Paula DeenJUMP TO RECIPE
Cooking with Paula Deen Magazine
Prep time: 20 minutes
Cook time: 14 minutes
- 3 boneless skinless chicken breasts
- 3½ teaspoons Kosher salt, divided
- 1¾ teaspoons ground black pepper, divided
- 2⅓ cups panko bread crumbs
- 1¼ teaspoons dried Italian seasoning
- 1 cup all-purpose flour
- ¾ teaspoon onion powder
- ¾ teaspoon garlic powder
- ¾ teaspoon paprika
- 3 large eggs
- lemon wedges, to serve
- chopped fresh parsley, for garnish
Pat chicken dry with paper towels. Using a sharp knife, cut off tenderloin from each breast; reserve. Halve each breast horizontally to make 2 smaller pieces.
Working with 1 piece at a time, place chicken between 2 sheets of plastic wrap. Using the flat side of a meat mallet, a small cast-iron skillet, or a rolling pin, flatten chicken breasts to ¼-inch thickness. Sprinkle 1½ teaspoons salt and ¾ teaspoon pepper all over chicken breasts and tenderloins.
If preheating is recommended by your air fryer manual, preheat fryer to 400˚F.
In a shallow dish, stir together bread crumbs, Italian seasoning, 1 teaspoon salt, and ½ teaspoon pepper. In a second shallow dish, whisk together flour, onion powder, garlic powder, paprika, remaining 1 teaspoon salt, and remaining ½ teaspoon pepper. In a thin shallow dish, whisk eggs.
Working with 1 piece at a time, dredge chicken in flour mixture, gently shaking off excess. Dip chicken in eggs, letting excess drip off. Dredge chicken in bread crumb mixture, gently pressing to fully coat. Place on a large plate or rimmed baking sheet; let stand for 5 minutes.
Spray both sides of chicken with cooking spray. Working in batches, place chicken in air fryer basket. Set fryer to 400˚F, and cook for 7 minutes. Turn chicken, and spray with cooking spray. Cook until golden brown and an instant-read thermometer inserted in the thickest portion registers 160˚F, about 7 minutes. Serve with lemon. Garnish with parsley, if desired.