Air Fryer Chicken Breast
Crispy pecan-crusted chicken breasts cooked to perfection in the air fryer. Buttermilk marinade and Parmesan-rosemary coating create a flavorful, golden crust.
16 mins
Ingredients
Equipment Needed
- air fryer
- meat thermometer
- small skillet
Ingredients
Equipment Needed
- air fryer
- meat thermometer
- small skillet
Instructions
Prepare Chicken and Coating
- 1
Preheat air fryer
Place fry basket in air fryer, and preheat to 400°F for 10 minutes.
- 2
Make buttermilk marinade
Whisk together buttermilk and mustard in a shallow dish.
- 3
Marinate chicken
Add chicken breasts to buttermilk mixture, turning to coat.
- 4
Toast panko
Heat a small skillet over medium-high. Add panko to skillet; cook, stirring often, until golden brown, about 3 minutes.
- 5
Cool panko
Let cool 10 minutes.
- 6
Make breading mixture
Stir together panko, pecans, cheese, rosemary, salt, and pepper in a shallow dish.
- 7
Coat chicken
Dredge chicken breast in panko mixture.
Cook in Air Fryer
- 1
Prepare basket
Coat preheated fry basket with cooking spray.
- 2
Arrange first batch
Arrange 2 chicken breasts in basket, making sure chicken pieces are not touching. Coat chicken breasts with cooking spray.
- 3
Cook first side
Cook 8 minutes.
- 4
Flip and finish
Turn chicken breasts over, and coat with cooking spray. Cook until a thermometer inserted into thickest portion of breast registers 165°F, 6 to 8 more minutes.
- 5
Keep warm
Remove chicken breasts to a plate, and cover with aluminum foil to keep warm.
- 6
Cook second batch
Repeat procedure with remaining chicken breasts.
- 7
Serve
Serve immediately.
Cook's Notes
Be sure to remove skin from chicken so you don't waste all the seasoning in the dry ingredients when you're eating it.
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