Make crispy air fryer panko chicken: the chicken breasts are delicious, tender, crunchy, and ready in about 20 minutes.
Do you like fried chicken but not so much deep-frying it? Try our air fryer panko chicken, tender, juicy filets with crispy breading, an almost oil-free recipe that your whole family will love.
Check out other ways of cooking chicken with panko:
- Crispy Fried Panko Chicken (shallow-fried)
- Breaded Chicken without Egg (baked)
- Crispy Panko Breaded Chicken (baked)
Or use the air fryer for cooking other chicken recipes, such as this fantastic Frozen Chicken Breast in the Air Fryer or the Air Fryer Chicken Legs. Or read about some air fryer beginner recipes.
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Recipe ingredients
- Chicken breast: Slice the breasts to get two thinner slices out of each breast.
- Tenderloin (tenders) or similar chicken cutlets are great as well.
- Panko breadcrumbs: These Japanese-style breadcrumbs are made of crustless white bread baked using an electric current. They are perfect for any fried food making the breading much crispier than it would be when regular breadcrumbs are used.
- Instead, you can use seasoned Italian breadcrumbs, but I must admit I prefer panko; the pieces will be crunchier and crispier.
- Mayonnaise, mustard, and egg for the coating and spices.
See the recipe card for full information on ingredients and quantities.
How to make panko chicken in the air fryer?
- Slice the breasts (1) and prepare the breading stations.
- Flour: Turn the pieces in the flour until coated all over (use tongs to turn them around) (2).
- Coating: Place them in the mayo-egg mixture and turn them around to coat all over (3).
- Panko: Pick up each piece with tongs and place it into the container with the panko crumbs. Turn on both sides to coat it, and press down with your palms to adhere (4).
- Arrange the breaded pieces into the basket in a single layer (5).
- Cook at 190°C/ 375°F for about 5 minutes.
- Flip, spray with oil, and cook for another 5-7 minutes, depending on your machine and the thickness of the breasts.
- Check: The air fryer panko chicken should be golden brown and cooked through.
Good to know!
Use tongs to turn the pieces in the flour, mayo mixture, and panko breading; this way, you can keep your fingers clean.
Make sure that the breast pieces are thin; I don’t recommend trying to fry whole thick breasts; they will need too long to cook, and the breading will be too dark by the time they are ready.
You can also add 2-3 tablespoons of freshly grated Parmesan cheese and some red pepper flakes or cayenne pepper to the panko mixture.
Recipe FAQ
Online and in most grocery stores. They’ll probably be with the Japanese products in the Asian section or the section storing other types of breadcrumbs.
With an instant-read thermometer, the internal temperature should be 74°C/165°F. If you don’t have one, cut one piece in the middle. The meat should be white; no pink is allowed.
Refrigerate leftovers for 3-4 days in an airtight container.
Reheat in the air fryer for about 3 minutes. You can also reheat the leftovers in a skillet or the oven.
You can also serve the leftovers cold; they are the perfect cut for a delicious sandwich or a wrap.
What to serve with it?
Make a menu
- Starter: Red Cabbage Soup
- Sides: Smashed Fingerling Potatoes and White Cabbage Salad
- Dessert: Cherry Chocolate Brownies
Do you like this recipe?
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Air Fryer Panko Chicken
Equipment
Ingredients
- 4 chicken breasts about 130-150 g each/ 4.5-5.5 oz
- cooking spray
Flour mix:
- 3 tablespoons all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon fine sea salt or Kosher
- ¼ teaspoon ground black pepper
Dipping mix:
- 1 tablespoon mayonnaise
- 1 ½ tablespoon Dijon mustard or similar
- 1 egg
- ½ teaspoon fine sea salt or Kosher
- ¼ teaspoon ground black pepper
Panko mix:
- 1¾ cup panko 100 g
- 1 teaspoon sweet paprika
Instructions
- Chicken: Slice the chicken to have two thinner slices from each breast. Set them aside.4 chicken breasts
- Flour mix: Mix flour, garlic powder, onion powder, salt, and pepper in a large bowl. Set aside.3 tablespoons all-purpose flour + ½ teaspoon garlic powder + ½ teaspoon onion powder + ¼ teaspoon fine sea salt or Kosher + ¼ teaspoon ground black pepper
- Dipping mix: Lightly whisk mayonnaise, mustard, egg, salt, and pepper with a fork in another large bowl. Set aside.1 tablespoon mayonnaise + 1 ½ tablespoon Dijon mustard or similar + 1 egg + ½ teaspoon fine sea salt or Kosher + ¼ teaspoon ground black pepper
- Panko mix: Mix panko and paprika in a baking dish or another large shallow container.1¾ cup panko/ 100 g + 1 teaspoon sweet paprika
Bread the chicken:
- Flour: Place the chicken breasts into the flour bowl. Turn with tongs until they are nicely floured all over.
- Dip: Lift the pieces with tongs, shake them gently to remove the excess, and place them into the mayonnaise bowl. Turn to coat all over.
- Breadcrumbs: Pick up each piece with tongs, shake it gently over the bowl to remove the excess, and place it in the panko-mix container. Turn it around to coat it with the breadcrumbs and press down to help them stick better.
Cook:
- Preheat the air fryer if its instruction manual requires it; I must preheat mine for 3 minutes to 190C/375°F.
- Place the breaded pieces into the basket in a single layer. Spray them with cooking oil.
- Fry the panko chicken for 5 minutes. Flip, and spray with oil again. Cook for another 5-7 minutes or until golden and cooked through. Check the internal temperature; it should be 74°C/165°F.
Notes
- If you don’t have a meat thermometer, cut one piece in the middle; the meat should be white; no pink allowed (the Amazon affiliate link opens in a new tab).
Bill says
This fried chicken sure was the best i ever had. I love this southern cookin’ with a healthy twist for me and my loved ones. Aint nothin like some fried chicken on a friday night with the family round the table. Fingerlicken good!
Adina says
I am so happy to hear it, Bill. Thanks for the feedback.
Valantina says
Deeeeelicious
Jim says
Welly, that turned out good. Thank you!
Adele says
This was so good! Crispy on the outside but tender on the inside. Put it on top of greens with caesar dressing and it was perfect. Thank you!
Adina says
So glad to hear it, Adele. Thank you for the feedback.
Max says
Delicious! Loved the mayo mustard dip. Kept chicken breast moist and added good flavor. I did add more spices to the panko breading.
Adina says
Thank you for the comment and feedback, Max.
Susan Berdeaux says
Excellent - moist and tender. I was surprised at the ingredients but they all worked very well.