Description
These Air Fryer Chicken Cutlets are juicy and crispy without any breading! No flour or breadcrumbs, just herbs, spices, cornstarch and a little oil. Ready in 20 minutes from start to finish!
Ingredients
- 2 large boneless, skinless chicken breasts (about 1.5 pounds total)
- 1 tablespoon olive oil
- 1 1/2 teaspoons cornstarch
- 1 1/2 teaspoons Italian seasoning
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon fine sea salt
- 1/8 teaspoon ground black pepper
Instructions
- Using a sharp chef’s knife, cut the chicken breasts in half horizontally. You may also need to use a mallet to pound them out a little thinner and ensure they are even thickness.
- Pat the chicken dry with a paper towel and brush each side with oil.
- Add the cornstarch and seasonings to a small bowl and whisk to combine.
- Coat both sides of each piece of chicken with the seasoning mixture, making sure to press it into the flesh.
- Place the chicken in the air fryer basket in a single layer.
- Air fry at 400F for 6 minutes. Flip the chicken over and air fry for another 4-6 minutes, or until the internal temperature reaches 165F.
Notes
- To ensure the chicken cooks evenly, don’t overlap the chicken cutlets or overcrowd the air fryer. I have a 5.8 quart air fryer and the 4 pieces fit in my air fryer basket. If you have a smaller capacity air fryer, you will need to air fry the chicken in 2 batches.
- For the juiciest results and to avoid dry, rubbery chicken, be careful not to overcook this chicken. I like to use a instant read thermometer to check for doneness. When the chicken reaches 165F, pull it out of the air fryer.
- The smoked paprika adds a touch of spiciness to the chicken. If you’re not a fan of spicy, just replace the smoked paprika with regular paprika.
