Crispy Breaded Chicken

Easy Crispy Air Fryer Chicken Cutlets, Goujons & Nuggets

I absolutely love crispy chicken. Chicken cutlets, goujons, nuggets — if it is golden, crunchy and made with proper pieces of chicken, I am sold. What I don't love is the overly processed, reconstituted chicken you sometimes find in shop-bought versions.

These easy crispy air fryer chicken cutlets are made with whole chicken breast, a simple seasoned flour coating, egg and crunchy panko breadcrumbs. They are deliciously crispy on the outside while staying tender and juicy in the middle.

And if, like me, you live somewhere where getting hold of panko breadcrumbs isn't always as easy as popping to the shops, don't worry — there is a simple homemade alternative.

How to Make Homemade Breadcrumbs

Ideally, I would use panko breadcrumbs for this recipe because they give the chicken that lovely light and crispy coating. However, ordinary white bread works brilliantly too.

Take a few slices of white bread, preferably a bakery-style loaf or bloomer (with the crusts cut off), and blitz it into coarse breadcrumbs. Spread the breadcrumbs onto a baking tray and dry them out in a low oven until completely crisp.

They won't be exactly the same as panko, but they make a great substitute when you don't have any in the cupboard.

Air Fryer or Oven?

I like making these crispy chicken pieces in the air fryer because it is quick, easy and requires very little oil. You can also cook them in the oven if you don't have an air fryer.

For the oven method, place the breaded chicken onto a wire rack set over a lined baking tray. This allows the hot air to circulate around the chicken and helps the coating become crisp rather than soggy.

Can I Freeze Crispy Chicken?

Yes! These chicken cutlets, goujons and nuggets are also great for meal prep.

You can prepare and freeze the raw, breaded chicken, provided the chicken you are using is suitable for freezing. Always check the packaging instructions before freezing.

Freeze the chicken in a single layer until solid, then transfer it to a suitable freezer bag or container. Make sure raw chicken is handled safely and cooked thoroughly before eating.

Ingredients

Serves 4

• 2 large chicken breasts, butterflied in half
  (or cut into strips for goujons or bite-sized pieces for nuggets)

• 1 large egg

• 100g plain flour

• 100g panko breadcrumbs

• 1 tsp garlic granules

• 1 tsp onion granules

• Salt and black pepper, to taste

• Cooking oil spray, as needed

How to Make Crispy Air Fryer Chicken

1. Prepare the air fryer

Preheat your air fryer to 200°C.

2. Set up your coating station

Place three shallow plates or bowls in a row.

Add the plain flour to the first, the beaten egg to the second and the panko breadcrumbs to the third.

3. Season the coating

Season the flour and egg with salt and black pepper.

Add the garlic granules and onion granules to the flour and mix well.

4. Coat the chicken in flour

Take each piece of chicken and coat it thoroughly in the seasoned flour. Shake off any excess.

5. Dip into the egg

Place the flour-coated chicken into the beaten egg and turn it so that it is completely coated.

6. Add the breadcrumbs

Transfer the chicken to the panko breadcrumbs.

Press the chicken firmly into the breadcrumbs, turning it to make sure it is coated all over. The more evenly coated the chicken is, the crispier it will be.

7. Finish coating the chicken

Set each breaded piece aside on a clean plate or tray while you finish coating the remaining chicken.

8. Add a little oil

Generously spray the coated chicken with cooking oil. This helps the breadcrumbs turn beautifully golden and crispy in the air fryer.

9. Air fry

Place the chicken into the air fryer basket or onto the air fryer rack, leaving a little space between each piece. Avoid overcrowding the basket — cook in batches if necessary.

Cook at 200°C for 10 minutes.

10. Flip and finish cooking

Carefully flip the chicken and spray the other side with a little more cooking oil.

Cook for another 5–10 minutes, or until the chicken is golden, crispy and completely cooked through.

The internal temperature should reach 75°C at the thickest part of the chicken.

11. Serve

Serve your crispy chicken immediately while the coating is crunchy and golden.

These are perfect with chips, salad, coleslaw, potato wedges or your favourite dipping sauce. They are also great chopped up and added to wraps, sandwiches, salads or homemade chicken burgers.

Oven-Baked Method

Don't have an air fryer? No problem.

Preheat your oven to 200°C fan. Place the breaded chicken onto a wire rack positioned over a lined baking tray and spray generously with cooking oil.

Bake until golden and cooked through, turning halfway. Cooking time will depend on the size and thickness of your chicken pieces, so always check that the thickest part reaches 75°C before serving.

Recipe Tips

• Don't overcrowd the air fryer. Give each piece plenty of room so the hot air can circulate.

• Press the panko onto the chicken. This helps create a thicker, crunchier coating.

• Spray with oil. A little cooking spray makes a big difference to the colour and crispiness.

• Make different shapes. Use whole butterflied breasts for chicken cutlets, strips for goujons or smaller pieces for chicken nuggets.

• Use homemade breadcrumbs if needed. Crustless white bread makes a perfectly good alternative when you can't get panko.

• Check the temperature. Chicken should reach an internal temperature of 75°C before serving.