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Air Fryer Crumbed Chicken With Spicy Mayo - Crispy, Simple, and Satisfying

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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 4 small chicken breasts or 2 large breasts sliced horizontally into cutlets (about 1 to 1.25 pounds)
  • Marinade: 1/2 cup buttermilk (or plain yogurt thinned with a splash of milk)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Crumb Coating: 1 cup panko breadcrumbs
  • 1/3 cup grated Parmesan (optional but recommended)
  • 1 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • 1–2 tablespoons olive oil (or avocado oil) for drizzling or spraying
  • Flour and Egg Station: 1/2 cup all-purpose flour
  • 2 large eggs
  • Spicy Mayo: 1/2 cup mayonnaise
  • 1–2 tablespoons sriracha (or hot sauce to taste)
  • 1 teaspoon fresh lemon juice or apple cider vinegar
  • 1/2 teaspoon honey (optional, to balance heat)
  • Pinch of salt
  • To Serve: Lemon wedges, chopped parsley, pickles, or slaw (optional)

Method
 

  1. Pound or slice the chicken. If the breasts are thick, slice them horizontally into cutlets. Aim for pieces that are about 1/2 inch thick so they cook evenly and stay juicy.
  2. Mix the marinade. In a bowl, whisk buttermilk, garlic powder, onion powder, smoked paprika, salt, and pepper. Add the chicken and coat well. Cover and chill for at least 30 minutes, up to 8 hours.
  3. Prep your crumb station. Set out three shallow bowls: flour in one; beaten eggs in the second; panko, Parmesan, paprika, oregano, garlic powder, salt, and pepper in the third. Stir the panko mixture to distribute the seasoning.
  4. Preheat the air fryer. Set it to 390°F (200°C) for about 3–4 minutes. A hot basket helps the crumb crisp up.
  5. Coat the chicken. Remove each piece from the marinade, letting excess drip off. Dredge in flour, dip in egg, then press into the panko mixture so it adheres. Press firmly for a thick, even crust.
  6. Oil lightly. Place coated chicken on a plate and lightly spray or drizzle both sides with oil. Don’t soak it—just a thin coating to help browning.
  7. Air fry in a single layer. Arrange chicken in the basket without overlapping. Cook for 6–8 minutes, flip, spray lightly again, and cook another 5–7 minutes. Target internal temperature: 165°F (74°C). Thinner pieces may cook faster.
  8. Make the spicy mayo. Stir together mayonnaise, sriracha, lemon juice, honey, and salt. Taste and adjust heat and acidity to your liking.
  9. Rest and serve. Let the chicken rest 3 minutes to lock in juices. Serve with spicy mayo and lemon wedges. Add a crunchy salad, fries, or tuck into a warm bun.