Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work just as well and are extra juicy. Slice them to an even thickness before breading for best results.

Can I make these ahead of time?

Absolutely! You can bread the cutlets and refrigerate up to a day before cooking, or cook them fully and reheat just before serving.

What if I don’t have panko?

Traditional breadcrumbs or even crushed crackers can stand in. Panko is my top pick for crunch, but don’t stress if you need to improvise.

How do I know when the chicken is done?

The best way is with an instant-read thermometer—look for at least 165°F in the thickest part. The coating should be deeply golden and the juices run clear.

Crispy Chicken Cutlets Recipe

Description

These Crispy Chicken Cutlets deliver a golden, crunchy exterior and juicy, tender chicken inside thanks to a quick air fry or bake. Perfect for dipping or serving atop your favorite salad, these easy homemade cutlets use simple ingredients and come together quickly—ideal for any weeknight meal or delicious appetizer.

Ingredients

Units Scale

For the Chicken

1 lb. boneless skinless chicken breasts
1 teaspoon salt
Freshly ground black pepper, to taste

For Breading

1/2 cup flour
2 eggs, beaten
1 tablespoon hot sauce, like Frank’s red hot (optional, a few shakes)
2 cups panko breadcrumbs
1/2 teaspoon salt (divided between flour and panko bowls)

For Cooking

Avocado oil spray (or substitute with olive oil spray/drizzle)
More salt, to finish

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Instructions

Prep the Chicken: Slice each chicken breast into 3 thin pieces by first removing the tenderloin from the back, then cutting the remaining portion in half horizontally. Generously season each piece with salt and freshly ground black pepper.
Prepare Bread Bowls: Set up three wide, shallow bowls: one for flour, one for beaten eggs mixed with hot sauce (if using), and one for panko breadcrumbs. Add half a teaspoon of salt each to the flour and panko bowls for extra seasoning.
Bread the Chicken: Dip each chicken piece into the flour, shaking off any excess. Next, dip it into the egg mixture, allowing excess to drip off. Finally, press the chicken into the panko, turning and pressing gently until each piece is fully coated. Arrange coated pieces on a plate and spray all over with avocado oil spray for an even golden crust.
Air Fry: Place chicken cutlets in a single layer in the air fryer basket. Air fry at 375°F for 6 minutes, then increase the heat to 400°F and cook an additional 2-3 minutes for extra browning. Ensure internal temperature reaches at least 165°F. Work in batches as needed for even cooking.
Serve: Once cooked, sprinkle with additional salt if desired. Serve hot, and enjoy alone or dipped in your favorite sauce.

Notes

Traditional breadcrumbs can be used instead of panko for a finer breading.
To fry: Heat an inch of avocado oil in a cast iron skillet over medium-high heat. When a drop of water sizzles, add chicken and fry for 3-4 minutes per side until golden and internal temperature reaches 160°F.
If you don’t have avocado oil spray, a drizzle of olive oil will work. Spray gives the most even browning.
To bake: Arrange breaded chicken on a baking sheet in a single layer and bake at 400°F for 18 minutes, flipping halfway through.
Serve with your favorite dipping sauce or slice over salads for an easy meal.

Nutrition

Serving Size: 1/4 of recipe (about 4 oz cooked chicken)
Calories: 320
Sugar: 1g
Sodium: 720mg
Fat: 8g
Saturated Fat: 1.5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 36g
Cholesterol: 135mg