{"id":165557,"title":"Air Fryer Breaded Chicken","modified":"2026-08-25T15:08:36+02:00","plain":"Chicken fillets dredged in flour, egg, and breadcrumbs, brushed with oil, and cooked for 12 minutes at 200 \u00b0C : a golden crust without deep-frying.\n\n\n\nThe crust crackles, the breadcrumbs scatter across the plate in crisp flakes, and underneath, the chicken stays juicy. Breaded chicken is one of those recipes where the air fryer is more than a compromise : 12 minutes at 200 \u00b0C, four tablespoons of oil brushed on, and not a liter of oil to strain afterward. The paprika gives it that amber color, and the breadcrumbs do the rest.\n\n\n\nSmaller and kid-friendly : air fryer chicken nuggets.\n\n\n\nWhat is breaded chicken ?\n\n\n\nTo bread something is to coat it in breadcrumbs to create a crust. All you need are three shallow dishes : seasoned flour, beaten egg, and golden breadcrumbs. The flour absorbs surface moisture, the egg helps everything adhere, and the breadcrumbs form the crust. Each layer only works if the one before it has been applied properly.\n\n\n\nIn the basket, the hot air dries the surface, sets the coating, and browns the breadcrumbs. Since the pieces are not surrounded by a bath of oil, brushing them with oil is not a minor detail : without it, the breadcrumbs stay pale and floury. That is the difference between breaded chicken and merely floured chicken.\n\n\n\nThe same breading on something else : air fryer breaded fish.\n\n\n\nMain ingredients for breaded chicken\n\n\n\n400 g of chicken fillets, cut into equal-size pieces, 50 g of flour, 2 eggs, 120 g of golden breadcrumbs, and 4 tablespoons of olive oil. Add 1 tablespoon of paprika, 2 pinches of salt, a few grinds of black pepper, and 1 tablespoon of garlic powder if you have it.\n\n\n\nSeason the flour, not the breadcrumbs. At 200 \u00b0C, spices sprinkled on the surface will burn before the meat is cooked through. In the flour, they are protected by the next two layers.\n\n\n\nGolden breadcrumbs give you a compact crust. Panko makes it lighter and airier, while homemade universal breadcrumbs give it a more rustic texture. For an even lighter coating, add 3 to 5 g of baking powder to the flour.\n\n\n\nWithout breading, and with the bone in : air fryer chicken thigh.\n\n\n\nTechnical tips\n\n\n\nPat the chicken dry before breading, and press the breadcrumbs on firmly. Letting it rest in the refrigerator for 10 minutes after breading helps set the crust and keeps it from coming off when you turn it. Chicken tenders use the same technique.\n\n\n\nArrange the chicken in a single layer in the basket, without overlapping. For 400 g, that usually means two batches in most machines. Preheat for 3 minutes at 200 \u00b0C. The same rule applies to any chicken cooked in the basket, including plain chicken breasts.\n\n\n\nCooking times depend on the size : 10 to 12 minutes for a 1.5 cm cutlet, 14 to 16 minutes for a whole fillet, and 8 to 10 minutes for chicken strips. A cordon bleu cooks at 190 \u00b0C for 14 to 16 minutes. The air fryer cooking chart covers the other cases.\n\n\n\nTurn the chicken halfway through cooking, gently, without shaking the basket. To check doneness, open up a piece : there should be no pink in the center, and the internal temperature should reach 75 \u00b0C. If the meat is still pinkish, cook it for 3 more minutes.\n\n\n\nStore-bought frozen breaded chicken cooks for 10 to 14 minutes at 200 \u00b0C without thawing. Leftovers reheat in 4 to 5 minutes at 180 \u00b0C, and raw breaded pieces can be frozen flat on a tray for 2 hours, then transferred to a bag and kept for up to 3 months.\n\n\n\nWhat to serve with it\n\n\n\nServe it piping hot, as the crust loses its crispness within a few minutes. Mayonnaise, ketchup, or sriracha mayonnaise all work well if you want a little more heat.\n\n\n\nThe side dish that cooks in the same basket : air fryer frozen fries.\n\n\n\nServe it with a Japanese cabbage salad or sweet potato fries. If you like Japanese-style breading, chicken katsu takes the same idea a step further, with panko and tonkatsu sauce.\n\n\n\n\n\n\tAir Fryer Breaded Chicken\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tChicken400 g of chicken fillets4 tablespoons of olive oilBreading50 g of flour1 tablespoon of paprika1 tablespoon of garlic powder (optional)2 pinches of salt1 twist of black pepper2 eggs120 g of golden breadcrumbs\t\n\t\n\t\tPreparationCut the chicken fillets into even pieces.Mix the flour, paprika, garlic powder, salt, and pepper in a shallow dish.Beat the eggs with a fork in a second shallow dish.Place the breadcrumbs in a third shallow dish.Dip each piece of chicken in the seasoned flour, then in the beaten egg, then coat in the breadcrumbs, making sure all sides are covered.Brush the breaded pieces with olive oil, or lightly coat them with spray oil.Air Fryer CookingPreheat the air fryer to 200 \u00b0C for 3 minutes (recommended). Arrange the pieces in the basket in a single layer without overlapping.Cook for 12 minutes at 200 \u00b0C, turning the pieces halfway through.Check for doneness by cutting into one piece: the meat should be white all the way to the center (or reach an internal temperature of 75 \u00b0C). Cook for 3 more minutes if the center is still pink.ServingLet the pieces rest briefly outside the basket, then serve hot (with mayonnaise, ketchup, or the sauce of your choice).\t\n\t\n\t\tTips\n\nUse the three-dish method (flour \u2192 egg \u2192 breadcrumbs): the flour dries the surface, the egg helps the coating stick, and the breadcrumbs form the crust. Season the flour rather than the breadcrumbs to keep the spices from burning at 200 \u00b0C.\nA light brush of oil is essential: without it, the breadcrumbs will not brown properly in the air fryer.\nCook in a single layer without overlapping. With 400 g, you will often need 2 batches.\nCut the pieces to the same size and thickness for even cooking.\nCheck for doneness: the meat should be white in the center, or reach an internal temperature of 75 \u00b0C. If needed, add 3 minutes and check again.\nOption: refrigerate the breaded pieces for 10 minutes before cooking to help the coating adhere better (you can do this up to 24 hours ahead).\nTo reheat: 4\u20135 min at 180 \u00b0C in the air fryer (the microwave softens the coating).\nTo freeze: freeze the uncooked breaded pieces on a tray for 2 hours, then transfer them to a bag (up to 3 months); cook from frozen.\n\n\t\n\t\n\t\tPlat principalFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/165557","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=165557"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/165557\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/165415"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=165557"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=165557"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=165557"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}