Ingredients:

  • 1.5 lbs chicken breasts, sliced into 1/2-inch thick cutlets
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper, freshly cracked
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 tbsp water
  • 1 cup panko breadcrumbs
  • 1/2 cup grated parmesan cheese
  • 1 tbsp garlic powder
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 2 tbsp unsalted butter, melted
  • 2 cloves garlic, minced
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Prep the chicken. Slice the 1.5 lbs chicken breasts into 1/2 inch cutlets. Pat them completely dry with paper towels.
  2. Season the meat. Sprinkle the 1/2 tsp sea salt and 1/2 tsp black pepper directly onto the chicken.
  3. Set up the station. Place 1/2 cup all purpose flour in the first bowl. Whisk 2 large eggs with 1 tbsp water in the second. Mix 1 cup panko, 1/2 cup parmesan, 1 tbsp garlic powder, 1 tsp oregano, and 1/2 tsp smoked paprika in the third.
  4. Dredge in flour. Coat each piece in flour and shake off the excess until only a thin veil remains.
  5. Dip in egg. Submerge the floured chicken in the egg wash, ensuring no dry spots are left.
  6. Press the panko. Place the chicken in the panko mix and press firmly with your palms to anchor the crumbs into the egg.
  7. Preheat the fryer. Set your air fryer to 400°F (200°C) for at least 3 minutes.
  8. Arrange and spray. Place chicken in the basket. Lightly spray the tops with oil. Cook for 6 minutes.
  9. Flip and finish. Flip the chicken and cook for another 4 to 6 minutes until the crust is golden and the internal temp hits 160°F.
  10. Garlic butter wash. Mix 2 tbsp melted butter with 2 cloves minced garlic and parsley. Brush over the hot chicken immediately after removing it from the fryer.