Air Fryer Breaded Chicken Recipe: Crispy Panko Breast in 22 Minutes

Instructions:

1. Place the 1.5 lbs of chicken breasts between two sheets of plastic wrap. Use a meat mallet to pound the chicken to a uniform 1/2 inch thickness. Note: This ensures the edges don't dry out before the center is safe to eat.
2. Season both sides of the chicken breasts evenly with 0.5 tsp sea salt and 0.5 tsp cracked black pepper.
3. Prepare the dredging station using three shallow bowls. In the first bowl, whisk together 0.5 cup flour, 1 tsp smoked paprika, 1 tsp garlic powder, and 1 tsp onion powder.
4. In the second bowl, beat 2 large eggs with 1 teaspoon of water. Place the 1.5 cups Panko breadcrumbs in the third bowl.
5. Dredge each chicken breast in the flour mixture, shaking off any excess. until only a fine dust remains.
6. Dip the floured chicken into the egg wash, ensuring total coverage, then press firmly into the Panko breadcrumbs until fully coated and no bald spots remain.
7. Preheat the air fryer to 375°F (190°C). Place the breaded chicken in the air fryer basket in a single layer, ensuring they do not overlap.
8. Apply the first mist of oil spray over the chicken. Cook for 6 minutes until the edges begin to turn golden.
9. Flip the chicken breasts carefully with tongs. Apply a second mist of oil spray to hydrate any dry flour spots.
10. Cook for an additional 6 minutes until the internal temperature reaches 165°F (74°C) and the crust is a deep, crackling amber. While the chicken cooks, it's a great time to prep a side. I find that this [10 minute side salad](https://cookwithcarol.com/recipes/quick-dinner-side-salad/) adds a perfect acidic brightness that cuts through the richness of the breading. If you have a second air fryer or want to cook in batches, a simple [Air Fryer vegetable side](https://cookwithcarol.com/recipes/simple-air-fryer-vegetable-sides/) can be tossed in right after the chicken is done.