I’m sharing a quick, healthy, no oil Air Fried Boneless Chicken Breast recipe ready in under 20 minutes for busy weeknights and meal prep.

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I never thought a weeknight dinner could feel this exciting but this Crispy Chicken Breast in my air fryer made me eat my words. Crunchy panko breadcrumbs and a dusting of Parmesan cheese give the outside this addictive crackle while the inside stays surprisingly juicy, and yes it really takes under 20 minutes.

I’ve wasted time scrolling Air Fryer Oven Recipes Chicken and Easy Crispy Chicken Recipes yet this one still surprised me, I even screwed up the coating the first time and found a tiny trick that fixed it. If you like quick wins you might wanna try it.

Ingredients

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Chicken breasts: Lean protein, filling, low carb, cooks fast, can dry if overcooked.
Egg or Greek yogurt: Egg provides protein and helps coating stick; yogurt adds tang, moisture.
Panko breadcrumbs: Light airy crumbs that give big crunch, mostly carbs, low fiber.
Parmesan cheese: Adds salty umami, some protein and calcium, boosts flavor.
Baking powder: Traps air, makes coating extra crisp and puffy, minimal nutrition.
Paprika: Gives smoky sweet warmth, no calories to speak of, bright color.
Garlic powder: Punchy savory note, low cal, makes things taste richer.
Lemon wedges: Bright acidic squeeze, cuts richness, adds fresh tang at serving.

Ingredient Quantities

2 boneless skinless chicken breasts (about 1 to 1 1/4 lb total)

1 large egg, beaten (or 3 tbsp plain Greek yogurt if you want egg-free)

1/2 cup panko breadcrumbs, plain

1/4 cup grated Parmesan cheese

1 teaspoon baking powder (important for extra crisp)

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika (smoked or regular)

1/2 teaspoon dried oregano or Italian seasoning

Lemon wedges for serving (optional)

2 tablespoons chopped fresh parsley for garnish (optional)

How to Make this

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1. Preheat your air fryer to 400°F (200°C) for about 5 minutes while you prep the chicken; pat the 2 boneless skinless breasts dry and pound them to an even thickness, about 1/2 inch, so they cook evenly.

2. In a shallow bowl beat 1 large egg (or stir 3 tbsp plain Greek yogurt if you want to be egg free), this is your wet binder.

3. In a second shallow bowl mix 1/2 cup panko breadcrumbs, 1/4 cup grated Parmesan, 1 teaspoon baking powder (this is the secret to extra crisp), 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika and 1/2 teaspoon dried oregano or Italian seasoning.

4. Season the chicken lightly if you want with a pinch more salt and pepper, then dunk each breast into the egg or yogurt, letting excess drip off, then press both sides firmly into the panko mixture so the crumbs really adhere.

5. Let the coated breasts rest on a plate or rack for 5 minutes to help the coating set, this makes it less likely to fall off when you flip them.

6. Arrange the coated chicken in a single layer in the air fryer basket, dont overcrowd it; cook in batches if needed so they stay crispy and cook evenly.

7. Air fry at 400°F for 9 to 12 minutes total depending on thickness, flip once halfway through (around 4 to 6 minutes). Cook until the internal temperature reads 165°F in the thickest part.

8. When done remove the chicken and let it rest 3 to 5 minutes before slicing, resting keeps it juicy and finishes the carryover cooking.

9. Serve with lemon wedges and sprinkle 2 tablespoons chopped fresh parsley on top for color and brightness, enjoy it plain, over salad, or with your favorite sides.

Equipment Needed

1. Air fryer with a basket big enough for the breasts (preheat to 400°F)
2. Meat mallet or heavy rolling pin to pound breasts to about 1/2 inch
3. Cutting board and a sharp chef’s knife for trimming and slicing
4. Two shallow bowls or plates for the wet binder and the panko mixture
5. Measuring cups and spoons (1/2 cup, 1/4 cup, teaspoons)
6. Fork or small whisk to beat the egg or stir the yogurt
7. Tongs or a thin spatula to flip and lift the chicken, dont squish it
8. Instant-read thermometer plus a plate or wire rack to rest the chicken before slicing

FAQ

Q: How long and what temperature do I cook the chicken in the air fryer? A: Preheat to 380°F (195°C) if your fryer needs it, then cook 10 to 12 minutes total, flipping halfway. Thinner breasts finish faster, thicker ones may need 13 to 15 minutes; use a meat thermometer and pull at 165°F (74°C).

Q: Can I make this egg-free? A: Yes, swap the beaten egg for 3 tablespoons plain Greek yogurt and proceed the same way. Yogurt helps the panko stick and gives good browning, but press the crumbs on so they stay put.

Q: How do I get the coating super crispy and not soggy? A: Dry the chicken well, pound to even thickness, dredge in egg or yogurt, then press panko mixed with Parmesan firmly onto the surface. Add 1 teaspoon baking powder into the breadcrumb mix and lightly spray the coated chicken with oil before air frying to boost crisp.

Q: Why is baking powder in the recipe and is it necessary? A: Baking powder creates tiny bubbles in the crust so it puffs and crisps up faster. It really helps with extra crunch, so don’t skip it or cut the amount too much.

Q: Will the breading fall off in the air fryer and how to prevent that? A: It can if the chicken is wet or you move it too soon. Pat chicken dry, press the crumbs on, let the coated pieces rest 8 to 10 minutes in the fridge to set, then handle gently and flip only once.

Q: How do I store and reheat leftovers? A: Keep cooked chicken in an airtight container in the fridge for 3 to 4 days. Reheat in the air fryer at 350°F (175°C) for 3 to 5 minutes to bring back crisp, or bake at 375°F for 6 to 8 minutes if you don’t have an air fryer.

Crispy Chicken Breast In Air Fryer – Easy & Healthy Weeknight Recipe Substitutions and Variations

Panko breadcrumbs: Swap 1 to 1 with crushed cornflakes or regular breadcrumbs. For a low carb option use almond flour at the same volume but it will be a little less airy, press it onto the chicken so it sticks.
Parmesan cheese: Use nutritional yeast 1 to 1 for a dairy free cheesy punch, or Pecorino Romano 1 to 1 if you want a sharper saltier bite.
Baking powder: If you dont have it mix 1/4 tsp baking soda plus 1/2 tsp cream of tartar to replace 1 tsp baking powder. Freshness matters for crisp, so dont skip this step.
Egg: Use a flax egg for an egg free binder mix 1 tbsp ground flax with 3 tbsp water let sit 5 minutes, or use 3 tbsp aquafaba (chickpea liquid) per egg for a lighter coating.

Pro Tips

1) Quick brine the chicken for 15 to 20 minutes in lightly salted water before coating, it really helps keep the meat juicy even if the outside gets extra crispy.

2) After you coat them, chill the pieces on a wire rack in the fridge for 15 to 30 minutes so the crust sets and falls off less when you handle them, worth the extra wait.

3) Toast the panko briefly in a dry pan for a nuttier crunch, and stir 1 tablespoon cornstarch into the dry mix to make the crust extra snappy. Right before cooking give the crumbs a light spray or brush of neutral oil so they brown golden.

4) Add a teaspoon of lemon zest to the breadcrumb mix for brightness and serve with a simple garlic-yogurt or mustard-honey dip. Slice against the grain when you cut it, keeps each bite tender.

Crispy Chicken Breast In Air Fryer – Easy & Healthy Weeknight Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I’m sharing a quick, healthy, no oil Air Fried Boneless Chicken Breast recipe ready in under 20 minutes for busy weeknights and meal prep.

Servings

servings

Calories

615

kcal

Equipment: 1. Air fryer with a basket big enough for the breasts (preheat to 400°F)
2. Meat mallet or heavy rolling pin to pound breasts to about 1/2 inch
3. Cutting board and a sharp chef’s knife for trimming and slicing
4. Two shallow bowls or plates for the wet binder and the panko mixture
5. Measuring cups and spoons (1/2 cup, 1/4 cup, teaspoons)
6. Fork or small whisk to beat the egg or stir the yogurt
7. Tongs or a thin spatula to flip and lift the chicken, dont squish it
8. Instant-read thermometer plus a plate or wire rack to rest the chicken before slicing

Ingredients

2 boneless skinless chicken breasts (about 1 to 1 1/4 lb total)
1 large egg, beaten (or 3 tbsp plain Greek yogurt if you want egg-free)
1/2 cup panko breadcrumbs, plain
1/4 cup grated Parmesan cheese
1 teaspoon baking powder (important for extra crisp)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika (smoked or regular)
1/2 teaspoon dried oregano or Italian seasoning
Lemon wedges for serving (optional)
2 tablespoons chopped fresh parsley for garnish (optional)

Directions

Preheat your air fryer to 400°F (200°C) for about 5 minutes while you prep the chicken; pat the 2 boneless skinless breasts dry and pound them to an even thickness, about 1/2 inch, so they cook evenly.
In a shallow bowl beat 1 large egg (or stir 3 tbsp plain Greek yogurt if you want to be egg free), this is your wet binder.
In a second shallow bowl mix 1/2 cup panko breadcrumbs, 1/4 cup grated Parmesan, 1 teaspoon baking powder (this is the secret to extra crisp), 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika and 1/2 teaspoon dried oregano or Italian seasoning.
Season the chicken lightly if you want with a pinch more salt and pepper, then dunk each breast into the egg or yogurt, letting excess drip off, then press both sides firmly into the panko mixture so the crumbs really adhere.
Let the coated breasts rest on a plate or rack for 5 minutes to help the coating set, this makes it less likely to fall off when you flip them.
Arrange the coated chicken in a single layer in the air fryer basket, dont overcrowd it; cook in batches if needed so they stay crispy and cook evenly.
Air fry at 400°F for 9 to 12 minutes total depending on thickness, flip once halfway through (around 4 to 6 minutes). Cook until the internal temperature reads 165°F in the thickest part.
When done remove the chicken and let it rest 3 to 5 minutes before slicing, resting keeps it juicy and finishes the carryover cooking.
Serve with lemon wedges and sprinkle 2 tablespoons chopped fresh parsley on top for color and brightness, enjoy it plain, over salad, or with your favorite sides.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.