Air Fryer Fried Chicken Breast

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  Chicken Breast, Boneless Skinless(680g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Bread Crumbs, Dry, Plain(60g)
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  Parmesan Cheese(60g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Paprika, Ground(5g)
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  Garlic powder(3g)
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  Thyme, Dried(1g)
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  Cayenne Pepper, Ground(1g)
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  ⅛ teaspoon kosher salt (plus additional to taste)

Instructions

1. 1Cut each chicken breast in half lengthwise to create 6 long, narrow pieces total. Place a piece of plastic wrap over each piece and pound to an even 1/2-inch thickness using a meat mallet. Transfer the pounded chicken to a bowl.
2. 2Drizzle the chicken with olive oil and toss to coat evenly.
3. 3In a wide, shallow bowl or pie dish, combine the bread crumbs, grated Parmesan, paprika, garlic powder, thyme, cayenne pepper, and salt until evenly blended.
4. 4Working one piece at a time, coat each chicken breast thoroughly in the breadcrumb mixture, patting gently so it adheres well.
5. 5Heat a large skillet over medium-high heat and add a thin layer of olive oil. Once the oil shimmers (about 1–2 minutes), carefully place 3 breaded chicken pieces in the skillet. Cook 6–8 minutes on the first side until golden brown and crispy, then flip and cook 5–7 minutes on the second side until the coating is golden brown and internal temperature reaches 165°F.
6. 6Transfer the cooked chicken to a paper towel-lined plate. Repeat step 5 with the remaining 3 pieces of chicken, adding a bit more oil to the skillet if needed.
7. 7Once all chicken is cooked and still hot, divide evenly into 3 airtight containers. Allow to cool slightly before sealing.