Ingredients
Equipment
Method
Instructions:
- Start by slicing the chicken breasts in half lengthwise to create four thinner filets that will cook evenly and quickly.
- In one shallow bowl, combine the all-purpose flour, garlic powder, salt, and pepper. In a second bowl, beat the eggs until well combined. In a third bowl, mix the finely grated Parmesan cheese with the panko bread crumbs.
- Take each chicken filet and first coat it in the flour mixture, shaking off any excess. Next, dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the chicken in the Parmesan and panko mixture, pressing gently to ensure it adheres well.
- Preheat your air fryer to 400°F (200°C) for about 5 minutes.
- Arrange the coated chicken filets in the air fryer basket in a single layer. Optionally, spray the chicken lightly with cooking spray for extra crispiness. Cook for about 10-12 minutes, flipping halfway through, until the chicken is golden brown and cooked through.
- Once done, remove the chicken from the air fryer and let it rest for a few minutes. Garnish with additional Parmesan cheese and serve with lemon wedges.
Notes
- Allow chicken to cool completely before storing in an airtight container.
- It can be stored in the refrigerator for up to 3 days.
- For longer storage, freeze cooked chicken wrapped tightly in plastic wrap for up to 2 months.