Air-Fryer Chicken Cutlets: Quick, Crispy, And Delicious!

Chicken cutlets are a staple in Italian-American homes. Traditionally, they are fried in oil until golden brown. However, with the advent of air fryers, it is now possible to make chicken cutlets without the use of oil. The air fryer cooks the chicken cutlets evenly, resulting in a crispy exterior and juicy interior. The cooking time for chicken cutlets in an air fryer varies depending on the thickness of the cutlets and the model of the air fryer. On average, it takes around 8 to 15 minutes to cook chicken cutlets in an air fryer at a temperature of 390 to 400 degrees Fahrenheit.

How to make chicken cutlets in an air fryer

Chicken cutlets are thin slices of chicken breast that are breaded and fried. They are a staple in Italian-American homes and are usually fried in oil until golden brown. However, you can also make them in an air fryer, which is a healthier option that doesn't compromise on taste and crispiness. Here is a detailed guide on how to make delicious chicken cutlets in an air fryer.

Ingredients:

• Chicken cutlets or chicken breasts
• Breadcrumbs (Italian seasoned or Panko)
• Eggs
• Olive oil or cooking spray
• Salt and pepper
• Optional seasonings: cayenne, garlic powder, onion powder, paprika, Italian seasoning, white pepper, cayenne, etc.

Instructions:

• Prepare the chicken cutlets by slicing chicken breasts in half width-wise to create thin cutlets. You can also buy pre-sliced cutlets.
• Season the chicken cutlets with salt and pepper.
• If desired, tenderize the chicken cutlets by placing them between two pieces of plastic wrap and pounding them with a meat mallet until they are of even thickness (about 1/4 inch thick).
• Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with your choice of seasonings.
• Dredge each chicken cutlet in flour, coating it lightly.
• Next, dip the floured cutlet into the egg, ensuring it is well-coated.
• Finally, press the cutlet into the breadcrumb mixture, covering it thoroughly.
• Preheat your air fryer to 400°F.
• Spray the air fryer basket with olive oil or cooking spray to prevent sticking.
• Place the breaded chicken cutlets into the air fryer basket, leaving space between each cutlet to allow for proper airflow. Depending on the size of your air fryer, you may need to cook in batches.
• Lightly spray the tops of the chicken cutlets with olive oil or cooking spray.
• Air fry at 400°F for about 8-15 minutes, flipping the cutlets halfway through the cooking time. The exact cooking time will depend on the thickness of your cutlets.
• To ensure the chicken is cooked through, use a meat thermometer to check that the internal temperature of the cutlets has reached 165°F.
• Once cooked, remove the chicken cutlets from the air fryer and serve immediately.

Tips:

• Don't overcrowd the air fryer basket to ensure proper airflow and even cooking.
• If making a large batch, keep the cooked cutlets warm in an oven preheated to 250°F while you cook the remaining cutlets.
• For extra crispiness, spray the chicken cutlets with olive oil or cooking spray before placing them in the air fryer and again halfway through the cooking time.
• You can also experiment with different seasonings and spices to create your own unique flavor combinations.

How to tenderize chicken cutlets

Tenderizing chicken is a crucial step in the cooking process, as it helps the meat cook evenly and be softer and juicier. Here are some ways to tenderize chicken cutlets to ensure juicy and tender results every time.

Using a Meat Mallet

Purchase a meat tenderizing mallet or hammer to pound out your chicken cutlets. Cover the meat with plastic wrap to prevent small pieces of meat from scattering across your workspace. Then, use the mallet to pound the meat evenly across the entire surface until it reaches your desired thickness. Pounding breaks down the fibers in the meat, allowing for faster and more even cooking.

Marinating the Chicken

Marinating the chicken is an excellent way to achieve soft and tender results. Marinades contain acids that break down the proteins in the chicken, making it more tender.

• Plain yogurt or buttermilk: These contain acids and enzymes that break down proteins and fibers in the chicken. Marinate the chicken in yogurt or buttermilk for at least 2 hours, but preferably overnight, for the best results.
• Acidic marinade: Vinegar or lemon juice will toughen the meat and give it a tart flavor, making it ideal for curries.
• Enzyme-based marinade: A pineapple or meat tenderizer base will make the chicken soft and mushy, perfect for stews.
• Fruit marinade: Pureed kiwis, pineapples, or mangoes will give the chicken a sweet flavor and soft texture.
• Soda marinade: The highly acidic properties of soda chemically break down the chicken and give it a barbecue-like flavor.

Selecting Tender Chicken

When purchasing chicken, opt for younger chickens, as older chickens tend to have tougher meat. Buy from a reliable and trustworthy source, such as a nationwide brand with FDA credentials.

Additionally, dark meat chicken tends to be more moist and tender than white meat. However, with proper tenderizing techniques, white meat can be just as juicy and soft.

Cooking the Chicken

When cooking your chicken cutlets, aim for an internal temperature of 165 °F (74 °C) to ensure the meat is cooked through without being overdone. Overcooking can cause the meat to lose moisture and become tough, while undercooking may result in food poisoning.

A "low and slow" cooking method can also help achieve tender results. Bake the chicken at a lower temperature of 300 °F (149 °C) for at least 1 hour. This technique breaks down proteins and allows time for flavors and juices to penetrate the meat.

Finally, allow the meat to rest for at least 10 minutes after cooking. This lets the juices redistribute, preventing them from draining out when you cut into the chicken.

How to store and reheat chicken cutlets

Chicken cutlets are a versatile dish that can be used in sandwiches, salads, or as a main course. Here's a guide on how to store and reheat them to preserve their taste and texture.

Storing Chicken Cutlets:

• Let the chicken cutlets cool completely before storing.
• Wrap the chicken in plastic wrap.
• Place the wrapped chicken in an airtight container or a sealed bag.
• Label the container with the date and expiration. Typically, chicken cutlets will last in the fridge for 3-5 days.

Reheating Chicken Cutlets:

There are several ways to reheat chicken cutlets, each with its pros and cons:

• Air Fryer: Preheat the air fryer to 350-400°F. Place the chicken cutlets in the basket, ensuring they don't overlap. Cook for 3-8 minutes until heated through and crispy.
• Oven: Preheat the oven to 350-400°F. Place the chicken on a baking sheet, ensuring they don't overlap. Bake for 5-15 minutes until heated through and crispy.
• Microwave: Place the chicken on a microwave-safe plate, ensuring they don't overlap. Microwave on high for 1-2 minutes until heated through. The microwave is quick and easy, but the chicken may not stay as crispy.

By following these storage and reheating instructions, you can enjoy delicious and crispy chicken cutlets multiple times throughout the week!

How to make chicken cutlets crispy

To make chicken cutlets crispy, you'll need to follow a few key steps. Here's a detailed guide on how to achieve that perfect crispiness:

Preparing the Chicken

Start by slicing your chicken breasts in half lengthwise to create cutlets. If needed, you can also pound the chicken to an even thickness of about 1/4 inch. This ensures even cooking and a tender texture. Place the chicken in a shallow bowl and season with salt, garlic powder, and Italian seasoning. You can also marinate the chicken in Italian dressing or a mixture of your choice for extra flavor and moisture.

Creating the Breading

Set up a breading station with two shallow bowls. In one bowl, beat an egg, and in the other, combine breadcrumbs with Parmesan cheese, Italian seasoning, or other spices of your choice. You can also add flour to the first bowl to help the breading stick better. Dip each piece of chicken into the egg mixture, followed by the breadcrumb mixture, ensuring it's thoroughly coated.

Air Frying the Cutlets

Preheat your air fryer to 400°F. Place the breaded cutlets in the air fryer basket in a single layer, making sure they don't overlap. Spray the tops of the cutlets with cooking spray or olive oil to promote crispiness. Air fry for about 8-15 minutes, flipping halfway through, until the chicken is cooked through and golden brown. The exact cooking time will depend on your air fryer and the thickness of your cutlets.

Tips for Optimal Crispness

To ensure your chicken cutlets are extra crispy, follow these additional tips:

• Use panko breadcrumbs for a crunchier texture.
• Lightly spray the breaded chicken with cooking spray or brush with oil before air frying.
• Avoid overcrowding the air fryer basket to ensure proper air circulation.
• Don't overcook the chicken, as this can make it dry and rubbery.
• Marinate the chicken beforehand to keep it juicy and enhance flavor.

How to cut chicken breasts into cutlets

To cut chicken breasts into cutlets, you'll need a boneless, skinless chicken breast and a sharp chef's knife, boning knife, or fillet knife.

Step 1: Split the Breast

Place the chicken breast on a cutting board and hold it flat with the palm of your non-knife hand. Using your knife, slice the chicken breast horizontally into two even pieces. Try to do this in as few strokes as possible so that the meat looks smooth and not sawed. It's helpful to position the chicken close to the edge of the cutting board so that the knuckles of your knife hand don't bump against it as you go. Also, be sure to keep the fingers of the supporting hand raised and out of the path of the knife.

Step 2: Prepare to Pound

You'll want to sandwich the chicken breast slices between sheets of paper (parchment or wax paper) or plastic (a heavy-duty gallon zipper-lock bag or plastic wrap). If using paper, parchment works but waxed paper is better since the chicken sticks to it less.

Once you have your paper or plastic ready, set a piece of chicken between the layers, making sure to spread them out well to avoid wrinkles, which can leave imprints on the meat during pounding.

Step 3: Pound Chicken

Use a meat pounder or the bottom of a sturdy skillet to gently pound the chicken. When pounding, go slow and steady to avoid making holes. Rather than moving the pan directly up and down, use slight lateral motions to gently coax the chicken into shape. The goal is an even form and thickness, usually about 1/4 inch thick.

Now you have a chicken cutlet! Repeat these steps with the remaining chicken pieces.

Tips:

• If you want to get three cutlets out of one chicken breast, try this technique: First, halve the breast crosswise. Then, split the thick side horizontally. Finally, cover the cutlets with plastic wrap and gently pound until they're all the same thickness.
• If you're new to cutting chicken, don't worry if you make a few holes in the chicken breasts—they'll still taste just as good.

Frequently asked questions