Ingrédients:

  • 180g (6.3 oz) Chicken breast fillet, skinless and boneless
  • Sel, au goût
  • Poivre noir, au goût
  • 1/2 tsp Garlic powder
  • 1 Large egg, beaten
  • 30g (1/4 cup) All-purpose flour (or cornstarch, for a gluten-free option)
  • 50g (1/2 cup) Panko breadcrumbs (or regular breadcrumbs)
  • 1 tbsp Olive oil (in a spray bottle)

Instructions:

  1. Prepare Chicken: Pat the chicken breast dry with paper towels. Pound lightly with a meat mallet (optional) to ensure even thickness. Season generously with salt, pepper, and garlic powder.
  2. Set up Breading Station: Place flour in one shallow dish, beaten egg in another, and panko breadcrumbs in the third.
  3. Bread the Chicken: Dredge chicken in flour, shaking off excess. Dip in beaten egg, allowing excess to drip off. Coat generously with panko breadcrumbs, pressing gently to adhere.
  4. Preheat Air Fryer: Preheat the air fryer to 200°C (390°F) for 3 minutes.
  5. Air Fry the Chicken: Place breaded chicken in the air fryer basket. Spray lightly with olive oil.
  6. Cook: Air fry for 8 minutes. Flip the chicken and spray the other side lightly with olive oil. Cook for an additional 7 minutes, or until golden brown and the internal temperature reaches 74°C (165°F). If using smaller chicken pieces, reduce the cooking time.
  7. Serve: Remove the chicken from the air fryer and serve immediately.