Skip deep frying and use your air fryer for easy, juicy katsu-style chicken encased in crunchy panko bread crumbs in under an hour.
We found that the air fryer subtracts the annoyance of deep frying while delivering absolutely perfect, you-probably-can't-tell-the-difference-from-deep-fried results. With the help of an air fryer's powerful convection fan , we're able to get katsu-style chicken that has juicy, tender meat encased within a light, shatteringly crisp panko crust in a fraction of the time—and with less mess—than fried versions.
Whole chicken breast halves are too big for this recipe , so before pounding them thin, you’ll first need to split each breast into two cutlets. It's easy to do—if you've never done it before, just follow this step-by-step guide forBecause it has a tendency to dry out, chicken—especially lean breasts—really benefits from a wet or dry brine.
If you have time to salt your chicken and let it rest for a few hours, by all means do so, but we found that even just a 15 minute resting time yielded chicken that was juicier and better seasoned in every bite than unbrined chicken. Is unbrined chicken bad? No, not by any means, and if you're in a rush to get dinner on the table, you can skip this step. But if you skip the brine altogether, we’d strongly suggest skipping lean chicken breasts and using fattier chicken thighs, which are less prone to drying out.We use the classic three-bowl dredging technique to ensure the chicken is evenly coated with panko before cooking. Dry , wet , dry again is the order of operation to guarantee the panko stays glued to the chicken.
Place the butterflied cutlets or the whole thighs, one at a time, in a heavy-duty zipper-lock bag and pound gently to 1/4-inch thickness using a meat pounder or the bottom of a heavy 8-inch skillet. Season generously with salt and pepper. Let sit at room temperature for 15 minutes, or for best results, refrigerate for at least 4 hours and up to overnight after seasoning.Set a air fryer to 350°F and preheat for 5 minutes. Place flour, beaten eggs, and panko in three separate shallow bowls.
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