Ingredients
Equipment
Method
Instructions:
- Start by slicing the chicken breasts in half lengthwise to create four thinner filets. This helps in cooking the chicken evenly and quickly.
- In three shallow bowls, prepare your dredging station. In the first bowl, combine the all-purpose flour, garlic powder, salt, and freshly ground black pepper. In the second bowl, beat the eggs until well combined. In the third bowl, mix the finely grated Parmesan cheese with the panko bread crumbs.
- Coat each chicken filet in the flour mixture, shaking off any excess. Next, dip it into the beaten eggs, allowing any extra egg to drip off. Finally, press the chicken into the Parmesan and panko mixture, ensuring it is well coated on both sides. Repeat this process for all filets.
- Preheat your air fryer to 400°F (200°C) for about 5 minutes.
- Arrange the breaded chicken filets in a single layer in the air fryer basket. Air fry the chicken for 10-12 minutes, flipping halfway through, until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 75°C).
- Once cooked, carefully remove the chicken from the air fryer. If desired, sprinkle additional Parmesan cheese on top for an extra cheesy touch. Serve with lemon wedges for a burst of freshness!
Notes
- For a gluten-free option, use gluten-free flour and breadcrumbs.
- Ensure the air fryer is not overcrowded for even cooking.
- A light spray of cooking oil can enhance crispiness.