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Panko-Crusted Bone-In Chicken Breasts (Air Fryer)

Name: Panko-Crusted Bone-In Chicken Breasts (Air Fryer)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: 2 bone-in chicken breasts, ideally 10–14 oz each, skin removed; 1/2 cup all-purpose flour; 1 large egg plus 1 tablespoon water, beaten; 1 cup panko breadcrumbs; 2 tablespoons finely grated Parmesan; 1 teaspoon kosher salt, divided; 1 teaspoon paprika; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon black pepper; Olive-oil or avocado-oil spray

Bone-in chicken breasts get a crunchy panko and Parmesan coating then go straight into the air fryer — no oil-soaked skillet, no oven mess. The key is breading skinless breasts so the crust adheres directly to the meat, letting the air fryer do what it does best: blast heat from every angle for a deep golden crust and perfectly juicy interior every time.

Prep

15 minutes

Cook

30 minutes

Total

45 minutes

Serves

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Ingredients

Units

Instructions

1
Pat the chicken very dry with paper towels and remove the skin if still on — this helps the coating stick directly to the meat. Season both sides with about half the salt.
2
Set up a three-bowl breading station: flour in the first bowl, the beaten egg and water in the second, and the panko, Parmesan, paprika, garlic powder, onion powder, pepper, and remaining salt combined in the third.
3
Coat each breast lightly in flour, shaking off the excess, then dip in the egg, then press firmly into the panko mixture until fully coated. Let the breaded chicken rest on a rack for 5–10 minutes so the coating sets.
4
Preheat the air fryer to 375°F for 3–5 minutes. Lightly spray the basket and both sides of the breaded chicken with oil.
5
Place the breasts bone-side down in the basket with space between them. Air-fry for 15 minutes, then carefully flip, spray any dry patches with oil, and cook for another 8–15 minutes depending on size.
6
Check the internal temperature at the thickest part, keeping the thermometer away from the bone — pull the chicken at 160–162°F. Rest for 5–8 minutes; carryover heat will bring it to 165°F before serving.

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Panko-Crusted Bone-In Chicken Breasts (Air Fryer)

Prep

15 minutes

Cook

30 minutes

Total

45 minutes

Serves

Jump to recipe

Ingredients

Units

Instructions

1
Pat the chicken very dry with paper towels and remove the skin if still on — this helps the coating stick directly to the meat. Season both sides with about half the salt.
2
Set up a three-bowl breading station: flour in the first bowl, the beaten egg and water in the second, and the panko, Parmesan, paprika, garlic powder, onion powder, pepper, and remaining salt combined in the third.
3
Coat each breast lightly in flour, shaking off the excess, then dip in the egg, then press firmly into the panko mixture until fully coated. Let the breaded chicken rest on a rack for 5–10 minutes so the coating sets.
4
Preheat the air fryer to 375°F for 3–5 minutes. Lightly spray the basket and both sides of the breaded chicken with oil.
5
Place the breasts bone-side down in the basket with space between them. Air-fry for 15 minutes, then carefully flip, spray any dry patches with oil, and cook for another 8–15 minutes depending on size.
6
Check the internal temperature at the thickest part, keeping the thermometer away from the bone — pull the chicken at 160–162°F. Rest for 5–8 minutes; carryover heat will bring it to 165°F before serving.