Hey y'all! If you crave that golden, crispy Japanese-style chicken but want to skip the deep-frying mess, this Air-Fryer chicken Katsu recipe is for you! With perfectly juicy chicken and an ultra-crunchy Panko coating, it's lighter, easier, and just as delicious—ideal for quick weeknight dinners and impressing guests alike. Let's get cooking!
Why You'll Love This
- No deep frying—less oil, same incredible crunch!
- Ready in just 30 minutes for speedy weeknight meals.
- Juicy, tender chicken inside a golden, crispy crust.
- Foolproof results, even for air-fryer beginners.
- Perfect for bento boxes, rice bowls, or a fun family dinner.
Ingredients
- 2 boneless, skinless chicken breasts
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup all-purpose flour
- 2 large eggs
- 1 tablespoon milk
- 1 cup Panko breadcrumbs
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Olive oil spray
- Katsu sauce, for serving (optional)
Directions
Prep the Chicken
- Butterfly each chicken breast in half horizontally to create 4 thin cutlets. Pat dry with paper towels.
- Season both sides of each cutlet with salt and black pepper.
Bread the Chicken
- Set up a breading station with three shallow bowls: place flour in the first, whisk eggs with milk in the second, and mix Panko, garlic powder, and paprika in the third.
- Dredge each cutlet in flour, dip into the egg mixture, then coat thoroughly in the seasoned Panko breadcrumbs. Press breadcrumbs onto the chicken for maximum crunch.
Air-Fry the Katsu
- Preheat your air fryer to 400°F (200°C) for 3 minutes.
- Lightly spray both sides of each cutlet with olive oil spray.
- Arrange cutlets in a single layer in the air fryer basket (cook in batches if needed). Air-fry for 10-12 minutes, flipping halfway through, until golden and cooked through (internal temp 165°F/74°C).
Notes
- Use thin chicken cutlets for faster, more even cooking.
- Press breadcrumbs firmly for the crispiest coating.
- Don't overcrowd the air fryer basket for best results.
Variations
- Spicy Katsu: Add ¼ teaspoon cayenne pepper and a dash of chili flakes to the breadcrumb mix.
- Gluten-Free: Use gluten-free flour and Panko.
- Katsu Tenders: Slice chicken into strips and reduce cooking time by 2-3 minutes.
Required Equipment
- Air fryer
- Mixing bowls
- Shallow dishes for breading
- Tongs
- Instant-read thermometer (optional but recommended)
Storage Instructions
Store cooled Air-Fryer Chicken Katsu in an airtight container in the refrigerator for up to 3 days. To reheat, air fry at 350°F (175°C) for 3-4 minutes to bring back the crispiness. For longer storage, freeze cooked cutlets for up to 2 months; reheat from frozen in the air fryer at 350°F (175°C) for 8-10 minutes.
Pairings & Serving Recommendations
- Serve over steamed white rice with crisp shredded cabbage and drizzle with katsu sauce.
- Great in bento lunch boxes with pickled veggies.
- Delicious as a sandwich with soft bread, lettuce, and mayo.
Pro Tips
- Let breaded cutlets rest for 5 minutes before air frying to help the coating set.
- Flip cutlets halfway and spray again for even golden crispiness.
- Panko crumbs can be briefly toasted in a skillet for an extra-crunchy finish before breading.
FAQ
Can I use chicken thighs instead of breasts?
Absolutely! Use boneless skinless thighs and adjust the cooking time to 13-15 minutes, depending on thickness.
How can I make the cutlets even crispier?
Use plenty of Panko and make sure to spray both sides generously with olive oil spray.
Is it possible to double the recipe?
Yes—just cook in batches to avoid overcrowding the air fryer basket, which ensures perfect crunchiness every time.
Prep Time: 10 mins | Cook Time: 12 mins | Total Time: 22 mins
Ingredients
- 2 boneless, skinless chicken breasts
- ½ cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- Olive oil spray
Instructions
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1Pound the chicken breasts to an even thickness and season both sides with salt, pepper, and garlic powder.
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2Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
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3Dredge each chicken breast in flour, dip into the eggs, then coat thoroughly with panko breadcrumbs.
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4Preheat the air fryer to 400°F (200°C). Lightly spray the coated chicken with olive oil on both sides.
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5Place the chicken in the air fryer basket in a single layer. Cook for 7 minutes, flip, spray again, and cook for another 6–8 minutes, until golden and cooked through.
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6Let the chicken rest for a few minutes before slicing. Serve with tonkatsu sauce and steamed rice, if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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