Description
Transform ordinary chicken into extraordinary with these Crispy Air-Fried Chicken Breasts! Juicy on the inside, golden and crunchy on the outside, these chicken breasts use a fraction of the oil of traditional frying but deliver all the flavor. The buttermilk marinade ensures tender meat while the seasoned panko-Parmesan coating creates that irresistible crunch. Perfect for a quick weeknight dinner that feels like an indulgent treat!
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6–8 oz each)
- 1 cup buttermilk (or whole milk soured with 1 Tbsp lemon juice, let sit 5 min)
- 1½ cups panko breadcrumbs
- ½ cup grated Parmesan cheese
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried thyme (or Italian seasoning)
- Kosher salt and freshly ground black pepper, to taste
- 2 large eggs
- Cooking spray (olive-oil or avocado-oil based)
Instructions
- Pat your chicken breasts dry with a paper towel.
- Season lightly with salt and pepper, then nestle them in a shallow dish.
- Pour that cool, tangy buttermilk over the top, cover, and pop it in the fridge for at least 30 minutes (or up to 4 hours). This makes ’em tender as a lullaby.
- In one bowl, whisk your 2 eggs until smooth.
- In a second, mix together panko, Parmesan, paprika, garlic powder, onion powder, thyme, and a pinch of salt and pepper. Break up any clumps so every crumb shines.
- Remove each breast from the buttermilk, letting the excess drip off.
- Dunk it in the egg wash—gotta get every nook coated.
- Press it firmly into the panko-Parmesan mixture, turning to coat all sides. Give it a gentle pat so that crust really sticks.
- Preheat your air fryer to 400°F (205°C) for about 3 minutes.
- Lightly spray the basket with cooking spray. Place the chicken breasts in a single layer—don’t overcrowd ’em, we want airflow all around for that crisp.
- Spray the tops of the chicken lightly, too.
- Cook for 10 minutes, flip each breast, spray again, then cook another 6–8 minutes, or until the internal temperature reaches 165°F and the crust is deep golden brown.
- Pull those beauties out and let ’em rest on a wire rack for 5 minutes—this keeps all the juicy goodness locked in.
- Slice ’em against the grain and plate ’em up. Serve with honey mustard, ranch, or a squeeze of fresh lemon if you like a little zing.
Notes
- For maximum crispiness, don’t skip the resting period after breading. Place breaded chicken on a wire rack for 5-10 minutes before air frying to help the coating adhere better.
- If chicken breasts are very thick, consider butterflying or pounding them to even thickness for more consistent cooking.
- No buttermilk? No problem! Make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes.
- For a spicy kick, add 1/4 to 1/2 teaspoon of cayenne pepper to your breading mixture.
- These reheat beautifully in the air fryer! Just 3-4 minutes at 350°F will restore the crispiness.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Main Dish
- Method: Air Frying
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 315
- Sugar: 1g
- Sodium: 380mg
- Fat: 9g
- Saturated Fat: 3.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 175mg