Crispy air fryer chicken breast coated in mustard and mayo and then rolled in Panko is a delicious and easy-to-make chicken dish. The key to making this dish crispy is to cover the chicken in a thin layer of mustard and mayo, then dip it in Panko breadcrumbs.
The Panko will help to crisp up the outside of the chicken cutlets while the inside stays moist and juicy. This dish is perfect for a quick weeknight meal or a casual get-together with friends. Some other breaded recipes to try are these Juciest Air Fryer Pork Chops and Battered chicken drumsticks.
I was never a big fan of chicken breasts. I always found it dry, bland, and unappetizing. However, this battered crispy air fryer chicken breast has changed my mind. It is crispy on the outside and juicy on the inside, and it is loaded with flavor. The best part is that in under 20 minutes, I can have a delicious meal that is healthy and satisfying. Whether I'm looking for a quick weeknight dinner or a tasty lunchtime option, crispy air fryer chicken breast or breaded pork chops is always my go-to choice.
Crispy Air Fryer Chicken Breast Ingredients
- 2 large chicken breasts, sliced in half lengthwise.
- 1 Tablespoon oil.
- ½ cup mayonnaise.
- 2 Tablespoons yellow mustard. I used Dijon mustard with white wine (Trader Joe’s).
- ½ cup grated Parmesan cheese.
- 1 cup Panko bread crumbs or Pork Panko for a low-carb version.
- 1 teaspoon garlic seasoning.
- Salt and pepper to taste.
How to Make Breaded Chicken Breast in the Air Fryer
- Preheat the air fryer to 390 degrees Fahrenheit, (195 °C)
- While the air fryer is preheating, slice the chicken breasts in half lengthwise, so you get four ½ inches to ¾ inch thick chicken breasts. Pictures 1 and 2.
- Season your chicken breast with oil, salt, pepper, and other desired spices. I used garlic powder and Italian seasoning. Picture 3.
- Then, in a shallow dish, mix together mayo and mustard. Picture 4 above.
- Next, in a separate dish, mix together bread crumbs and Parmesan cheese. I used Panko breadcrumbs.
- Generously coat each chicken piece in the mayo/mustard mixture, ensuring that the breast is fully coated. I use this OXO food-basting brush. Then roll in the breadcrumb mixture one breast at a time, ensuring they are fully covered—pictures 1 and 2 below.
- Place the prepared chicken breasts in the air fryer basket/tray. Picture 3.
- Cook for 10-12 minutes, flipping once halfway through. Or until the internal temperature of the chicken breast reaches 165 °F. Picture 4.
FAQs about Breaded Crispy Chicken
What is Panko?
Panko is Japanese-style breadcrumbs. I love using Panko vs. regular breadcrumbs because Panko is coarser and fluffier. They absorb less oil than other types of breadcrumbs, making them healthier. They also give a crunchy texture that can complement many different types of dishes. Whether you are making fried chicken or fishcakes, panko breadcrumbs are an excellent way to add a bit of extra crunch to your meal.
How to get the Breading to Stick to the Chicken breast?
Unlike dipping the chicken in the eggwash and flour, this fool-proof method of coating the seasoned chicken with mustard and mayo mixture will help create a sticky surface for the breading to cling to.
How to Store Leftover Breaded Chicken Breast?
Allow the chicken to cool completely before storing it in the fridge. Place the pieces in the air-tight container. Use the chicken within three days of cooking. Reheat in the air fryer for 2 minutes per side to bring back the outer crisp.
More Air Fryer Crispy Chicken Recipes
Crispy Air Fryer Chicken Breast
Crispy air fryer chicken breast coated in mustard and mayo, then rolled in Panko is a delicious and easy to make chicken dish. The key to making this dish crispy is to coat the chicken in a thin layer of mustard and mayo, then dip it in Panko breadcrumbs.
Ingredients
- 2 large chicken breast, sliced in half lengthwise.
- 1 Tablespoon oil.
- ½ cup mayonnaise.
- 2 Tablespoons yellow mustard. I used Dijon mustard with white wine (Trader Joe’s).
- ½ cup grated Parmesan cheese .
- 1 cup Panko bread crumbs or Pork Panko for a low-carb version.
- 1 teaspoon garlic seasoning.
- Salt and pepper to taste.
Instructions
- Preheat the air fryer to 390 degrees Fahrenheit, (195 °C)
- While the air fryer is preheating, slice the chicken breast in half lengthwise, so you get four ½ inch to ¾ inch thick chicken breasts.
- Season your chicken breast with oil, salt, pepper, and any other desired spices. I used garlic powder and Italian seasoning.
- Then, in a shallow dish, mix together mayo and mustard.
- Next, in a separate dish, mix together bread crumbs and Parmesan cheese. I used Panko breadcrumbs.
- Generously coat each chicken piece in the mayo/mustard mixture, ensuring that the breast is fully covered. Use the food-basting brush, if needed. Then roll in the breadcrumb mixture one breast at a time, ensuring they are fully coated.
- Place the prepared chicken breasts in the air fryer basket/tray.
- Cook for 10-12 minutes, flipping once halfway through. Or until the internal temperature of the chicken breast reaches 165 °F. I use the Instant Digital Meat Thermometer.
Notes
What is Panko?
Panko is Japanese-style breadcrumbs. I love using Panko vs. regular breadcrumbs because Panko is coarser and fluffier. They absorb less oil than other types of breadcrumbs, making them healthier. In addition, they provide a crunchy texture that can complement many different types of dishes. Whether you are making fried chicken or fishcakes, panko breadcrumbs are an excellent way to add a bit of extra crunch to your meal.
How to get the Breading to Stick to the Chicken breast?
Unlike dipping the chicken in the eggwash and flour, this fool-proof method of coating the seasoned chicken with mustard and mayo mixture will help create a sticky surface for the breading to cling to.
How to Store Leftover Breaded Chicken Breast?
Allow the chicken to cool completely before storing it in the fridge. Otherwise, the heat will cause the moisture in the chicken to evaporate, making it tough and dry. Place the pieces in the air-tight container. This will help to keep the chicken moist and prevent it from drying out. Use the chicken within three days of cooking. Reheat in the air fryer for 2 minutes per side to bring back the outer crisp.
Henry
It’s still raw
Henry
I flipped it and doubled the time, still raw 🙁
Linda Seide
I followed the recipe exactly and it was delicious! Cooked to perfection.
Irina
Thank you so much! So glad you liked it too.
Linda jastremski
The bestest!
Irina
Thank you so much! So glad you liked it too.
Kieron Newton
Can I please suggest you start added calorie amounts to your recipes as many are calorie counting.
Mari Morgan
What is the temperature you cook these on? Thank you
Irina
390 degrees Fahrenheit, (195 °C)
Irina
Thank you! The safe temp to cook chicken 390-400F (195-200C)
Irina
390F (198C)