Breaded Chicken Breasts

Air Fryer

Medium Brush Stroke

– 1 lb boneless, skinless chicken breasts – 2-4 tbsps white vinegar – 1 tsp salt – 1 tsp garlic powder – 1 tsp onion powder – ⅓ tsp turmeric – ½ tsp paprika – ½ cup+ cornstarch – 1-2 large eggs – 1 ½ cup panko breadcrumbs – 1 tbsp onion powder – 1 tbsp garlic powder – 1 tbsp oregano – 1 tbsp salt (or to taste)



Rinse off and trim your chicken breasts as desired. Butterfly each chicken breast by slicing the breast in half lengthwise without cutting all the way through and pat dry.

Marinate your chicken for 30 minutes to 24 hours by covering each chicken breast with a splash of white vinegar and seasoning on each side. Cover and refrigerate.


Set up 3 different dishes for your breading station. First, pour about 1 cup of cornstarch onto a flat plate. Next, whisk the eggs with some salt and pepper in a wide bowl or a dish. 



Finally, mix panko breadcrumbs and seasonings onto another flat plate. Dip each chicken breast into the egg and then into the cornstarch.


Cook 2-3 breaded chicken breasts in a single layer on a rack in your Air Fryer’s basket for about 5-6 minutes on one side. Don’t overcrowd the basket or the chicken won’t get crispy.


Flip the chicken and cook for an additional 5-6 minutes, depending on the thickness of your cutlets.

Medium Brush Stroke