Description
A quick and healthy weeknight dinner featuring crispy, juicy chicken breasts coated in panko and cooked in an air fryer. This recipe delivers restaurant-quality texture without the mess of deep frying.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts (about 1.5 lbs / 680g)
- ½ cup all-purpose flour (60g)
- 2 large eggs, beaten
- 1.5 cups panko breadcrumbs (150g)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper to taste
- ½ teaspoon five-spice powder (optional)
- Cooking oil spray (avocado or canola)
- Tonkatsu sauce (for serving)
- White rice, cooked (for serving)
- Cut cabbage, shredded (for serving)
Instructions
- Pound chicken breasts to an even ½-inch thickness between plastic wrap or in a zip-top bag using a meat mallet or rolling pin. Season both sides generously with salt and pepper.
- Set up a dredging station with three shallow bowls: one with flour mixed with half the garlic and onion powder, one with beaten eggs and a pinch of salt, and one with panko mixed with remaining garlic, onion powder, and a pinch of salt.
- Dredge each chicken breast in the flour, shaking off excess. Dip into the egg wash, letting excess drip off. Press firmly into the panko breadcrumbs to ensure a thick, adhered coating.
- Place breaded chicken on a plate or wire rack and let rest for 5 minutes to help the breading set.
- Preheat air fryer to 400°F (200°C) for 3-5 minutes.
- Lightly spray the air fryer basket with oil. Place chicken breasts in a single layer, ensuring they do not overlap. Spray the tops of the chicken generously with oil.
- Cook at 400°F (200°C) for 12-15 minutes. Flip the chicken halfway through (around 6-7 minutes) and spray the other side with oil.
- Chicken is done when internal temperature reaches 165°F (74°C) and breading is deep golden brown.
- Remove chicken from air fryer and let rest on a cutting board for 5 minutes to redistribute juices.
- Slice chicken against the grain and serve immediately with tonkatsu sauce, rice, and shredded cabbage.
Notes
Pounding the chicken to an even thickness is crucial for even cooking. Do not skip the resting time after breading to prevent the panko from falling off. Ensure you spray the chicken with oil to achieve maximum crispiness. If using chicken thighs, add 2-3 minutes to cooking time. For leftovers, reheat in the air fryer at 375°F for 3-5 minutes to restore crispiness; do not microwave.
- Prep Time: 12 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Japanese
Nutrition
- Serving Size: 1 chicken breast wit
- Calories: 550
- Sugar: 5
- Sodium: 600
- Fat: 22
- Saturated Fat: 4
- Carbohydrates: 45
- Fiber: 3
- Protein: 35
Keywords: air fryer chicken katsu, crispy chicken, japanese food, healthy dinner, quick meals, panko chicken, weeknight dinner