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Crispy Air Fryer Breaded Chicken Breast (Mayo & Panko)

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This easy air fryer breaded chicken breast uses a creamy mayo-mustard coating to lock in moisture and deliver a golden, ultra-crispy panko crust—no deep frying or multiple dredging required. Sliced thin for quick, even cooking, each cutlet turns out juicy inside and crunchy outside, ready in under 20 minutes with minimal cleanup.
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 boneless, skinless chicken breasts sliced in half lengthwise
For the Mayo-Mustard Coating
  • 1/3 cup mayonnaise
  • 2 tablespoons mustard Dijon or yellow
For the Breaded Coating
  • 1 cup panko bread crumbs
  • 1/4 cup grated Parmesan cheese optional
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
For Air Frying
  • cooking spray or avocado oil spray

Equipment

  • Air fryer
  • Paper towels
  • Small bowl
  • Medium bowl
  • Tongs or spatula
  • Meat thermometer

Method
 

  1. Pat the chicken breasts dry with paper towels and slice each one in half lengthwise to create four cutlets, each 1/2 to 3/4 inch thick. Season both sides with salt, black pepper, garlic powder, onion powder, and paprika.
  2. In a small bowl, blend the mayonnaise and mustard until combined. Spread a thin, even layer of the mixture over both sides of each chicken cutlet.
  3. In a separate bowl, stir together the panko bread crumbs and Parmesan cheese (if using). Press each coated chicken piece into the panko mixture, making sure all sides are coated evenly.
  4. Preheat your air fryer to 390°F (195°C). Arrange the breaded chicken cutlets in a single layer in the basket without overlapping. Lightly mist the tops with cooking spray.
  5. Air fry for 10–12 minutes for thin cutlets or 14–18 minutes for thicker pieces, flipping halfway through. Spray the other side after flipping. The chicken is done when the crust is crisp and a thermometer in the thickest part reads 165°F (75°C).
  6. Let the chicken rest for a couple minutes after cooking before serving.

Nutrition

Calories: 485kcal

Notes

For extra crunch, don’t skip misting the breaded chicken with oil spray before cooking and after flipping. You can coat the chicken ahead and refrigerate for several hours, but breading just before air frying gives the crispiest result. Store leftovers in an airtight container for up to three days and reheat in the air fryer at 350°F to keep the coating crisp. This recipe works best with panko; regular breadcrumbs yield a softer crust. For a full meal, serve the chicken over salad or with your favorite sides. Freezing is not recommended as it softens the breading.

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