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Golden brown sliced Air Fryer Chicken Katsu served on a white plate with cabbage.

Air Fryer Chicken Katsu

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Calories: 345
Ingredients Method

Ingredients
  

  • 2 large boneless skinless chicken breasts, halved horizontally and pounded to 1/2 inch thickness
  • 1/2 cup all -purpose flour
  • 2 large eggs , beaten
  • 1.5 cups Panko breadcrumbs
  • 1 tablespoon neutral oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Non -stick cooking spray

Method
 

  1. In a skillet over medium heat, toast the panko breadcrumbs with 1 tablespoon of neutral oil, stirring constantly until golden brown, approximately 3-5 minutes.
  2. Set up a breading station with three shallow bowls: one with flour mixed with salt and pepper, one with beaten eggs, and one with the toasted panko.
  3. Dredge each chicken cutlet in the flour, shaking off any excess.
  4. Dip the floured chicken into the egg wash, ensuring complete coverage.
  5. Press the chicken firmly into the toasted panko until thoroughly and evenly coated.
  6. Preheat the air fryer to 400°F (200°C).
  7. Place the breaded chicken in the air fryer basket in a single layer, ensuring they do not overlap.
  8. Spray the tops lightly with cooking spray and air fry for 6 minutes.
  9. Flip the chicken cutlets, spray the other side, and air fry for an additional 4 to 6 minutes or until the internal temperature reaches 165°F (74°C).
  10. Remove from the air fryer and let rest for 3 minutes before slicing into strips.