Air Fryer Herb Crusted Chicken Breasts — If you love crispy chicken but don’t want to fry it, then try the air fryer. The Air Fryer Herb Crusted Chicken Breasts recipe is quick and easy, with a savory crust perfect for any meal.
An Air Fryer is an excellent new kitchen tool! This versatile kitchen helper can do anything from frying bacon to baking cookies.
It can also cook food without any oil at all, which makes it perfect for those looking for healthier options. One of my favorite chicken recipes would be these Air Fryer Herb Crusted Chicken Breasts that have been coated in a flavorful breading made from herbs and spices before being air-fried until they’re crispy on the outside and tender on the inside!
Oh, so good!
If you love a great chicken recipe, some of my favorite Air Fryer Chicken Recipes are CRISPY AIR FRYER CHICKEN WINGS, AIR FRYER PERUVIAN CHICKEN DRUMSTICKS, AIR FRYER RANCH CHICKEN, and AIR FRYER CHICKEN CHIMICHANGAS.
Ingredients Needed For Air Fryer Herb Crusted Chicken Breasts
- Boneless, Skinless Chicken Breast
- Mayonnaise
- Lemon Juice
- Bread Crumbs
- Dried Basil
- Dried Parsley
- Salt
- Black Pepper
How To Make Air Fryer Herb Crusted Chicken Breasts
Start by cutting your breasts in half, and then use a mallet to thin your chicken. It will come out better if it’s thinner in the air fryer.
Then, mix the panko bread crumbs, basil, parsley, salt, and pepper in a small bowl. Add the mayonnaise and lemon juice to a resealable bag. Then place your chicken inside the bag, coating it on both sides.
Then dip your coated chicken in the bread crumb mix. Place them in either a greased (with olive oil) basket or air fryer tray as you coat them. The crucial step is to spray the entire coating with olive oil if you want crispy chicken.
Set the temperature to 370 degrees F for 7 minutes. After 7 minutes, flip the chicken and air fry for another 5 minutes. Check the internal temperature after this, and make sure it’s at least 165 degrees F.
How To Store Air Fryer Chicken Breasts:
Cooked chicken can be stored in the refrigerator for up to two days. Store cooked chicken in a sealed container and place it on the bottom shelf of your fridge. The cold temperature prevents bacteria from growing and helps keep food fresh longer.
You should also cook raw chicken within 24 hours, or else you risk bacterial growth when storing it in the fridge, so make sure to plan if you’re cooking more than what’s needed for dinner!
More Air Fryer Chicken Recipes:
- LEMON PEPPER AIR FRYER CHICKEN THIGHS
- AIR FRYER GARLIC PARMESAN CHICKEN WINGS
- AIR FRYER CRISPY HONEY MUSTARD CHICKEN
- Easy AIR FRYER BBQ CHICKEN SANDWICH
- AIR FRYER CHICKEN KIEV
- AIR FRYER BBQ CHICKEN WRAPPED IN BACON
- FROZEN CHICKEN BREAST IN THE AIR FRYER
- AIR FRYER BUFFALO CHICKEN KEBABS
Air Fryer Herb Crusted Chicken Breasts
An effortless and tasty chicken dish to make with your air fryer. The mayonnaise gives a great flavor to it. And the panko and olive oil spray give you a huge crisp bite.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- 1 cup Panko bread crumbs
- 1 tablespoon dried basil
- 1 tablespoon dried parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Start by cutting your breasts in half, and then use a mallet to thin your chicken. It will come out better if it’s thinner in the air fryer.
- Then, mix the panko bread crumbs, basil, parsley, salt, and pepper in a small bowl.
- Add the mayonnaise and lemon juice to a resealable bag.
- Then place your chicken inside the bag, coating it on both sides.
- Then dip your coated chicken in the bread crumb mix.
- As you coat them, place them in either a greased (with olive oil) basket or air fryer tray.
- The crucial step is to spray the entire coating with olive oil if you want crispy chicken.
- Set the temperature to 370 degrees F for 7 minutes. After 7 minutes, flip the chicken and air fry for another 5 minutes. Check the internal temperature after this, and make sure it’s at least 165 degrees F.
- Plate, serve and enjoy!
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 485Total Fat: 26gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 108mgSodium: 988mgCarbohydrates: 21gFiber: 2gSugar: 2gProtein: 39g
ForkToSpoon.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although we try to attempt to provide accurate nutritional information, these figures are only estimates.
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