Air Fryer Crispy Chicken
Air fryer crispy chicken gives you a crunchy panko coating with a fraction of the oil of deep-frying. The trick is cutting the breast into even strips, pressing the crumbs on firmly and cooking in two batches so the hot air can reach every side. Each batch takes 12 minutes at 200°C. This makes enough for four, with a dip, chips or a salad.
- Total
- 47 min
- Prep
- 20 min
- Cook
- 27 min
- Serves
- 4
- Per serving
- 360kcal
Before you start: air fryer crispy chicken
A standard 4–5.5 litre basket holds about half of this chicken in a single layer, so plan on two batches. Piling the strips on top of each other gives you soggy patches where they touch, and that is the most common mistake. Panko, a flaky Japanese-style breadcrumb, stays crunchier than ordinary crumbs because it absorbs less oil.
Air fryer crispy chicken: the method
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- Cut the chicken Slice the fillets lengthways into strips about 2cm wide so they cook evenly. Pat them dry with kitchen paper.
- Set up the coating Put the flour in one shallow bowl, the beaten egg in a second, and the panko mixed with the garlic powder, paprika, salt and pepper in a third.
- Coat Dip each strip in the flour and shake off the excess, then into the egg, then press firmly into the panko until fully covered. Put the strips on a plate as you go.
- Preheat and load Heat the air fryer to 200°C for . Brush or spray half the strips with oil and lay them in a single layer in the basket, without touching.
- Cook batch one Cook for , turning with tongs after , until golden and 75°C in the thickest strip, with no pink. Keep them warm under foil while you cook the second batch the same way.
Oven alternative and serving ideas
No air fryer? The oven method in the FAQ below works, though the coating will be a little less crisp. Serve the strips hot with a dip, chips or a salad, or tuck them into a bun for a crispy chicken burger. For the same cut without the coating, see air fryer chicken strips.
Common problems and fixes for Air Fryer Crispy Chicken
- The coating falls off.
- The chicken was damp, or the crumbs were not pressed on firmly. Pat the strips dry, press the panko on firmly and turn them gently with tongs rather than shaking the basket.
- The crumbs look dry and white in places.
- Panko needs a little fat to brown. Brush or spray any pale patches with oil before cooking.
- The strips are crisp but dry inside.
- Strips thinner than 2cm cook faster than the coating browns. Keep them an even 2cm and take them out at 75°C.
- The strips stick together or come out soggy.
- They were touching or piled up. Cook them in a single layer, in two batches if needed, so the hot air can circulate.
Frequently asked questions about Air Fryer Crispy Chicken
How long does air fryer crispy chicken take?
Each batch of 2cm strips takes 12 minutes at 200°C, plus 3 minutes to preheat. With two batches, allow about 27 minutes of cooking in total.
Do you have to use panko?
No. Ordinary dried breadcrumbs work, but the coating will be denser and less crunchy. Crushed cornflakes also give a good crunch.
Can you cook it in the oven instead?
Yes. Place the strips on a hot, oiled baking tray at 220°C (200°C fan), gas 7, for 18–20 minutes, turning halfway through.
How do you keep and reheat leftovers?
Cool them quickly and keep them in the fridge for up to 2 days. Reheat in the air fryer at 180°C for 4–5 minutes, until piping hot all the way through.
How did you like the recipe?
4.6 / 5 · 38 ratings
