Air Fryer Chicken Katsu – Super Crispy! (VIDEO)
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Crispy on the outside, juicy on the inside – and the best part is that this Air Fryer Chicken Katsu is just as good as the deep-fried version! No need to fry in oil when you can make this in the air fryer in 30 minutes!
Watch the Air Fryer Chicken Katsu Recipe Video!
A Note from CJ
You won’t miss deep frying with my Air Fryer Chicken Katsu recipe!
I love fried Chicken Katsu or Pork Katsu but I developed this recipe because there are nights when the last thing you want to do is deep fry in oil – especially when I know the air fryer can get me the same crispy results!
If you love the air fryer as much as I do, try Air Fryer Chicken Wings (the #1 recipe on my website), Air Fryer Crispy Pork Belly, Air Fryer Chicken Tenders, Air Fryer Chicken Thighs, and extra crispy Air Fryer Tofu!
This is the only way I cook chicken katsu in an airfryer. My family actually prefers it this way than regular frying. It’s flavorful, crispy and healthier than frying in oil. So delicious!
Ingredient Tips
Refer to the recipe card for the full list of ingredients and measurements!
- chicken breast – I used chicken breast but you can also use chicken thighs – my #1 tip is to pound/flatten the chicken into ½” thickness so it cooks evenly, quickly, and allows for the panko to crisp up without burning.
- panko breadcrumbs – panko breadcrumbs are drier and flakier than regular breadcrumbs, so they absorb less oil and creates a light & crunchier crust. This is a key ingredient in making Chicken Katsu.
- neutral cooking oil spray – I used avocado oil cooking spray; use any neutral oil spray of your choice. It is key you use a spray so you can evenly and lightly coat the chicken with oil – the panko breadcrumbs need oil (fat) to get crispy.
How To Make Crispy Air Fryer Chicken Katsu
Season and Bread The Chicken – Season the chicken breast filets with salt and pepper and set aside. In a large wide bowl, mix together eggs, flour, salt, pepper, and garlic powder until the consistency is slightly thinner than pancake batter (add 1-2 tbsp of water at a time until consistency is achieved). In a separate tray, add panko breadcrumbs and set next to the wet batter. Dredge the chicken in the wet batter then coat with panko breadcrumbs.
Air Fry The Chicken – Place into air fryer basket and lightly spray the top with a neutral oil spray (canola or avocado oil). Air fry at 350F for 10 minutes or until golden. Lightly spray the top again, flip, and spray the bottom side and continue cooking at 350F for 4-6 minutes or until the crust is golden and internal temp reads 165F. Serve with rice, homemade katsu sauce or in Chicken Katsu Curry!
My Pro Tip
CJ’s Recipe & Storage Tips
Pound the Chicken – my #1 tip is to pound/flatten the chicken into ½” thickness – this will not only help the chicken cook evenly and quickly in the air fryer but the panko breadcrumbs can get crispy without burning. If you don’t have a meat mallet or tenderizer, use a heavy bottomed pan to pound.
Pack in the Panko – The panko breadcrumbs need to really stick, so make sure to pack them on well when coating the chicken. After coating the chicken, wait 10-15 minutes before cooking so the coating adheres properly.
Storage – Store any leftover Air Fryer Chicken Katsu in an airtight container in the refrigerator for up to 3-4 days. The chicken will lose its crispiness as it sits in the refrigerator. I like to quickly reheat it in the air fryer at 350F for 3-5 minutes to try to restore some of the crispiness.
If you tried this Air Fryer Chicken Katsu or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Air Fryer Chicken Katsu (VIDEO)
Video
Equipment
Ingredients
- 2 lbs chicken breast , About 4 culets, pounded to 1/2" thickness
- 1 tsp kosher salt
- 1 tsp black pepper
- 2 large eggs
- 1/2 cup flour
- 1/4 cup water, as needed to loosen wet batter
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 2 cups panko breadcrumbs
- neutral oil spray
- red pickled ginger, for garnish
- Katsu Sauce, try my homemade recipe!
Instructions
- Slice the chicken breasts into cutlets if necessary. Pound chicken breast to 1/2" thick filets and season both sides with salt and pepper. Set aside for 15 mintues to dry brine while you prepare the rest of your ingredients.
- In a large wide bowl, mix together eggs, flour, water, salt, pepper, and garlic powder until the consistency is slightly thinner than pancake batter.
- In a separate tray, add panko breadcrumbs and set next to the wet batter.
- Dip chicken breast in the egg mixture and let excess drip off. Immediately coat with panko and press the panko breadcrumbs into the filet to stick making sure to leave no dry spots.
- Place into air fryer basket and lightly spray the top with a neutral oil spray (canola or avocado oil). Air fry at 350F for 10 minutes or until golden. Lightly spray the top again, flip, and spray the bottom side and continue cooking at 350F for 4-6 minutes or until the crust is golden and internal temp reads 165F.
- Serve with rice, katsu sauce, pickled ginger and enjoy!
Notes
- chicken breast – my #1 tip is to pound/flatten the chicken into ½” thickness – this will not only help the chicken cook evenly and quickly in the air fryer but the panko breadcrumbs can get crispy without burning. If you don’t have a meat mallet or tenderizer, use a heavy bottomed pan to pound.
- panko breadcrumbs – panko breadcrumbs are drier and flakier than regular breadcrumbs, so they absorb less oil and creates a light & crunchier crust. This is a key ingredient in making Chicken Katsu, whether frying or in the air fryer. The panko breadcrumbs need to really stick, so make sure to pack them on well when coating the chicken. After coating the chicken, wait 10-15 minutes before cooking so the coating adheres properly.
- neutral cooking oil spray – I used avocado oil cooking spray; use any neutral oil spray of your choice. It is key you use a spray so you can evenly and lightly coat the chicken with oil – the panko breadcrumbs need oil (fat) to get crispy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This Air Fryer Chicken Katsu recipe was originally published in January 2023, and updated in July 2026.
I am NOT a cook, but making this in my new air fryer sure made it seem like I am one! No deep frying and so crispy! Makes me and my doctor happy. Great success and my family was very impressed. Thank you for your great recipes and I am looking forward to receiving your cookbook! Now what should I make next?
EASY and works. Great alternative to achieving crispiness without deep frying. Thank you CJ :))
Just returned from Kyoto, Japan and really really wanted Katsu. Recipe was easy to follow. Turned out very crunchy! Mahalo
I’m so glad you loved it, Anna! Thanks for the great review.
My 12 year old nephew has made this recipe twice for us! Absolutely delicious and easy to follow instructions. Thanks!
That’s amazing to hear! I’m so glad everyone enjoyed the recipe!
Hi! Loved this recipe, thank you 😀
Do you think I could store some of the katsus (not yet fried) in the freezer, to have as a “ready meal”, just pop it in the airfryer and it’s good to go?
Yes you definitely can! I would suggest increasing the cooking time by 2-3 minutes to ensure it’s properly cooked through – I haven’t tested this but if you try it let me know how it works out for you! Thanks so much for taking the time to leave a review, Rita!