Air Fryer Fried Chicken Breast

I came to the States when I was 10 years old, and upon arrival—literally right when we landed at O’Hare—we were introduced to McDonald’s Happy Meals. I mean, how else do you welcome a 10-year-old to America? 🇺🇸

But our second stop? That was for my parents. Straight to POPEYES! I’ll never forget my mom’s face when she bit into that crispy chicken sandwich—her eyes practically popped out of her head. True love at first bite. And honestly, after that, we all understood why it’s called POPeyes. 😜

Naturally, when I first heard about making fried chicken in an Air Fryer, I was skeptical. Like, how could it possibly compare to the crispy goodness of Popeyes? But let me tell you, this air fryer fried chicken breast is something special. It’s crispy, mega flavorful, and absolutely delicious—just know it’s not the same as KFC or Popeyes. M’kay?

Why I Love Frying Chicken in the Air Fryer

• Healthier: Frying chicken in the air fryer has quickly become my go-to method. It’s lighter, less oily, and so much faster than traditional frying. After nailing my air fryer chicken wings, fried chicken breasts were the obvious next step.
• Less Cleanup: No messy cleanup here! Say goodbye to oil splatters and greasy pans. The air fryer delivers crispy, golden chicken without the hassle.
• Still Delicious: This recipe keeps everything we love about classic buttermilk fried chicken—crispy, golden coating and juicy, tender meat—but gives it a healthier, easier twist. Coated with pork panko crumbs and cooked to perfection, it’s proof that the air fryer is a total game-changer.

What You’ll Need

To make this air fryer chicken recipe, just a handful of pantry staples are required. I’ve outlined the ingredients below with suggested substitutes, and don’t forget to check the recipe card at the bottom of this post for full details and measurements.

For The Chicken Breasts

• Boneless, Skinless Chicken Breasts – Substitute with chicken cutlets or, for a juicier alternative, use boneless chicken thighs. You can also just grab my recipe for air fryer chicken thighs!
• Buttermilk – Used to tenderize the chicken and help the coating stick. If you don’t have buttermilk, make your own by mixing 1/2 cup milk with 1 1/2 teaspoons vinegar or lemon juice and letting it sit for 5 minutes. Regular milk will also work.
• Hot Sauce – Adds a subtle kick of flavor to the marinade. If you prefer less spice, substitute with a milder sauce like buffalo sauce or even a splash of Worcestershire.

For The Coating

• Coconut Flour -This is a gluten-free option that adds a light texture to the coating. The coconut flavor is very subtle, but you can substitute it with all-purpose flour.
• Pork Panko Crumbs – Gives the chicken a crispy, flavorful coating. You can use regular panko crumbs or traditional breadcrumbs, too.
• Garlic Powder – This is one of those rare moments where fresh garlic takes a backseat—we’re building a from-scratch seasoning blend, and garlic powder works best for that perfect flavor balance.
• Onion Powder – Fresh onion is fantastic, but for this recipe, onion powder is the way to go.
• Italian Seasoning – If unavailable, substitute with a mix of dried basil, oregano, and thyme.
• Sweet or Smoked Paprika – Regular paprika works as a great alternative, and if you’re craving a bit of spice, try chili powder, old bay seasoning, or cayenne pepper for an extra kick of heat.
• Salt and Black Pepper – Essential for seasoning and balancing the flavors. Adjust to taste and use kosher salt for a subtle flavor upgrade.

How To Make Fried Chicken Breast In Air Fryer

Making this air fryer chicken breast recipe is going to be easy! With the help of hot air circulating in the air fryer, you’ll achieve a perfectly crispy texture on the outside while keeping the chicken juicy inside. A meat thermometer is your best friend here to ensure the chicken is cooked to perfection every time.

• Make the buttermilk marinade. First, you’ll want to combine buttermilk and Frank’s hot sauce in a large mixing bowl. The hot sauce won’t make the chicken too spicy, but it will inject it with lots of flavor. 
• Marinate the chicken. Add the chicken breasts (or other chicken pieces) to the buttermilk mixture and let marinate in the fridge for at least 1 hour and up to 24 hours. When ready to prepare the chicken, take it out of the fridge 10 to 15 minutes before cooking. Room temperature chicken cooks more evenly.
• Make the flour mixture. On a shallow plate, combine the flour with panko crumbs and seasonings.
• Coat the chicken. Coat all sides of the chicken with the flour mixture, shaking off any excess flour.
• Cook. Place the chicken breasts in the Air Fryer basket in a single layer. Spray with nonstick spray and set to cook at 390˚F for about 20 to 22 minutes. I like to use these air fryer parchment paper liners for easier cleanup. 
• Flip and cook until done. Halfway through the cooking time, open up the air fryer basket, flip over the chicken, and coat it with cooking spray. Continue to cook until done. Because cook time largely depends on the size of your chicken breasts, please use an instant read thermometer to check for doneness; chicken is cooked through when its internal temperature registers at 165˚F.
• Serve. Serve hot, and enjoy every bit of this easy and delicious air fryer chicken breast recipe!

Serving Suggestions

Crispy fried chicken is one of my all-time favorite comfort food dinners, especially when it’s piled on a fluffy bed of buttermilk mashed potatoes. Add something green, like steamed broccoli or a fresh green bean salad, and you’ve got a meal that hits all the marks. Feeling fancy? Pair it with Mediterranean rice for a little extra flair!

If I’m keeping it casual, garlic parmesan roasted potatoes or spicy corn ribs are my go-to sides—they’re quick, easy, and always a hit. And when I’m in the mood for a hearty lunch, I love tossing this chicken into a Southwestern quinoa salad or a classic chef salad.

Of course, no meal is complete without dessert. My vote? Either fudgy brownies or mini chocolate chip cookies!

How To Store Leftovers

• Refrigerating: Place any leftovers in an airtight container and refrigerate for up to 4 days. This keeps the air-fried chicken fresh and ready for quick meals.
• Freezing: For longer storage, freeze the chicken in an airtight container for 2 to 3 months.
• Reheating: To keep the chicken crispy, reheat it in the air fryer at 375˚F for about 5 minutes or until warmed through.