Crispiest Air Fryer Chicken Katsu Recipe
Chicken cutlets pounded thin, dredged in flour, egg, and seasoned panko breadcrumbs. Baked in the air fryer until crispy. These are great served over steamed rice with a crunchy cucumber salad and sriracha aioli.
Equipment
Ingredients
- 2 6-8 oz. Boneless, skinless chicken breast pounded thin
- 1 tbsp Water
- 1 Whole egg
- 1/2 cup Flour
- 1 1/2 cups Panko breadcrumbs
- 1 tsp Kosher salt
- Fresh cracked black pepper
- 1 tsp Garlic powder
- Cooking spray
Instructions
- Prepare the dredging station. Fill one shallow bowl with the combined panko, salt, pepper, and garlic powder. In a separate shallow bowl combine the egg and water, whisk to combine. Add flour to a separate bowl.
- Take your chicken breast and dredge in the flour mixture, then the egg mix, and finally the panko. Coating well between each step, press the panko in to adhere to the chicken. Repeat with the second chicken breast.
- Preheat your air fryer using the "air fry" setting, at 400 degrees F for 12-15 minutes. Spray the basket with cooking spray, once preheated add your coated chicken breast. Flip the chicken halfway through. After 12-15 minutes the chicken should have an internal temperature of 165 degrees F.
- Allow to rest for 5 minutes and slice, serve immediately.
Nutrition
Serving: 1servingCalories: 631kcalCarbohydrates: 117gProtein: 10gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 122mgSodium: 1677mgPotassium: 86mgFiber: 5gSugar: 0.2gVitamin A: 119IUVitamin C: 0.03mgCalcium: 19mgIron: 2mg