Marianne Martinez
Cooking crumbed chicken in an air fryer is a quick and easy way to make a healthier version of fried chicken. The air fryer cooks the chicken evenly, providing an exterior crisp without the chicken being dry. The precise cooking time depends on the size and thickness of the chicken breasts, but it usually takes around 10-12 minutes. The air fryer also doesn't heat up your kitchen like an oven does, making it a convenient option for cooking chicken.
How to cook crumbed chicken in an air fryer
| Characteristics | Values |
|---|---|
| Temperature | 350°F (175°C) to 390°F (200°C) |
| Cook time | 10-22 minutes |
| Chicken | Chicken tenderloins or chicken breasts |
| Chicken preparation | Slice chicken breasts in half horizontally to get two thin cutlets |
| Breading | Flour, egg, breadcrumbs, spices |
| Breadcrumbs | Panko or regular |
| Oil | Olive oil, avocado oil, or cooking spray |
| Seasonings | Cayenne pepper, chili powder, paprika, garlic powder, onion powder, black pepper, salt |
| Dipping sauce | Honey mustard |
| Sides | Grilled corn, garden salad |
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What You'll Learn
Chicken preparation
To prepare the chicken, start by slicing the chicken breasts in half horizontally to get two thin cutlets. You can also use chicken tenderloins or chicken thighs, adjusting the cooking time as needed. If you prefer, trim the tendon from the chicken tenders using kitchen scissors or a sharp knife.
Next, prepare the breading or coating. In a shallow dish, mix together the dried breadcrumbs and your chosen seasonings. You can use regular breadcrumbs or panko breadcrumbs, depending on your preference for texture and flavour. For a gluten-free option, gluten-free breadcrumbs can be used successfully. Seasoning the chicken is very important, as this will ensure the tenders are flavourful and not bland. You can use a variety of spices, such as garlic powder, onion powder, paprika, chili powder, black pepper, and salt. If you like your chicken spicy, add more chili powder or dried chili flakes.
For an extra crispy texture, you can also add some flour to the breading mixture. In a separate bowl, whisk an egg and combine it with the flour, garlic powder, onion powder, smoked paprika, salt, and pepper. This will help the breadcrumbs stick to the chicken.
Now, it's time to coat the chicken. First, soak the chicken tenders in a bowl of dairy-free milk and white vinegar to create a buttermilk marinade. This step will make the chicken juicier and prevent it from drying out during cooking. Set the chicken aside in the fridge for about 30 minutes.
After the chicken has marinated, it's time to bread the tenders. Working with one piece at a time, dip the chicken into the flour mixture, shaking off any excess. Then, dip it into the egg mixture, followed by the crumb mixture, ensuring it is evenly and fully coated. Use your hand to press the breadcrumbs into the chicken to ensure they stick. Set the coated chicken aside on a plate and repeat the process until all pieces are done.
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Crumbing station setup
To set up your crumbing station, you will need three shallow bowls. In the first bowl, mix together plain flour, garlic powder, onion powder, smoked paprika, salt, and pepper. The flour is an important step as it ensures that the breadcrumbs stick to the chicken. In the second bowl, whisk together the eggs. In the third bowl, combine the breadcrumbs, garlic powder, onion powder, salt, and pepper. You can use Italian breadcrumbs or Panko breadcrumbs, and add spices like cayenne pepper, chili powder, paprika, garlic powder, onion powder, and black pepper to taste.
If you want to add extra juiciness to your chicken, you can soak the chicken tenders in a mixture of dairy-free milk and white vinegar to create a buttermilk. Leave the chicken in this mixture for 30 minutes before removing and allowing any excess milk to drip off.
Working with one tenderloin at a time, dredge the chicken through the flour, then the egg, and finally the breadcrumbs. Use your hand to press the breadcrumbs into the chicken to ensure they stick. Set aside on a plate and repeat until all the chicken is coated.
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Air fryer preheating
Preheating your air fryer is not always necessary, but it can speed up cooking time and make your food crispier. It is recommended to preheat your air fryer when cooking crumbed chicken to achieve a crispy and crunchy texture.
To preheat your air fryer, first, consult your air fryer's manual to ensure that it can handle preheating. Smaller air fryers will preheat faster than larger ones. If your air fryer has a preheat button, simply press the button, set the temperature, and enter the cooking time. If there is no preheat button, set the temperature to 400 °F (204 °C) and let it heat up for 3 to 5 minutes. You can also manually preheat your air fryer to the cooking temperature listed in your recipe for 3 to 5 minutes.
When preheating your air fryer, leave the basket inside so that it gets nice and hot. This will help to toast or sear your food. Once the air fryer reaches the desired temperature, place your crumbed chicken inside and cook according to your recipe.
It is important to note that not all foods benefit from being cooked in a preheated air fryer. Delicate foods, such as shrimp or tomatoes, may dry out or burn if cooked in a preheated air fryer. In these cases, it is better to cook the food without preheating the air fryer to allow it to cook at a slower rate.
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Chicken cooking
Cooking crumbed chicken in an air fryer is a quick and easy way to make a healthier version of fried chicken. The air fryer cooks the chicken evenly and quickly, giving it a crispy exterior without drying out the meat. This method is also great for hot summer days as it doesn't heat up your kitchen like an oven does.
To start, you'll need to prepare your chicken. Boneless, skinless chicken breasts or tenderloins are the most commonly used cuts of meat for this recipe. If you're using chicken breasts, slice them in half horizontally to create two thin cutlets. You can also use chicken thighs, but you may need to adjust the cooking time.
Next, set up your breading station. You'll need three shallow bowls. In the first bowl, mix plain flour with your desired seasonings. Common seasonings include garlic powder, onion powder, smoked paprika, salt, and pepper. You can also add a touch of cayenne pepper for a hint of spice. The second bowl should contain whisked eggs. In the third bowl, combine the breadcrumbs with the same seasonings used in the first bowl. You can use regular breadcrumbs or panko breadcrumbs, depending on your preference for texture and flavour.
Now, it's time to bread the chicken. First, dip each piece of chicken into the flour mixture, shaking off any excess. Then, dip it into the egg, letting any extra drip off. Finally, coat the chicken evenly and fully in the breadcrumb mixture, pressing the breadcrumbs into the meat to ensure they stick.
Preheat your air fryer to between 350°F and 390°F (175°C to 200°C). If you're using a metal rack, place it in the tray. Cooking the chicken on the rack will make it crispier. Place the breaded chicken in the air fryer in a single layer, leaving a slight gap between each piece.
Cook the chicken for about 10-12 minutes, flipping it halfway through. The precise cooking time will depend on the size and thickness of your chicken, so it's important to check that the internal temperature reaches 165°F before serving.
Your crumbed chicken is now ready to be served! It should be golden and crispy on the outside, with juicy, tender meat on the inside. Enjoy it as a sandwich, on a salad, or with your favourite dipping sauce.
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Chicken serving
To serve, crumbed chicken can be paired with a variety of sides and sauces. For a healthier option, a garden-fresh salad with herbs or grilled corn is a great choice. For a more indulgent option, you could serve the chicken with ranch or honey mustard dipping sauce.
The chicken can be sliced and served on a bed of greens, such as a brie, pear, and arugula salad. It can also be served in a wrap with salad, or on its own.
For a quick and easy weeknight meal, crumbed chicken tenders are a great option as they are versatile and can be served in a variety of ways. They can be served as a main course or used as a protein source for a salad or wrap.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. For longer storage, the chicken can be frozen for up to 3 months. To freeze, place the chicken on a baking sheet and flash freeze for 2-4 hours, then transfer to a freezer bag.
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Frequently asked questions
First, decide whether you want to use chicken tenderloins or chicken breasts. If you're using breasts, slice them in half horizontally to get two thin cutlets. Then, prepare your breading/coating by mixing your chosen seasonings with breadcrumbs in a shallow dish. You can use regular breadcrumbs or panko, depending on whether you want to prioritize flavor or crispiness. Next, coat the chicken pieces in the breading/coating, shaking off any excess. Place the chicken in the air fryer basket, leaving a slight gap between each piece. Set the air fryer to 350°F-390°F (175°C-200°C) and cook for 10-15 minutes, flipping the chicken halfway through.
Before coating the chicken in breadcrumbs, soak the chicken in a mixture of dairy-free milk and white vinegar to create a buttermilk substitute. This will prevent the chicken from drying out during cooking.
The cooking time will depend on the size and thickness of your chicken pieces. A good way to check if the chicken is cooked is to use a digital thermometer to ensure the chicken has reached an internal temperature of 165°F. You can also cut into one of the pieces to check that it is cooked through.
