Air Fryer Chicken Katsu

5 from 40 votes

This easy 30 minute Air Fryer Chicken Katsu is super crispy and a lot less messy than deep frying! The chicken is super crispy and delicious!

Prep Time15

Cook Time15

Course: Main Course

Cuisine: Japanese

Servings:

Author: Chris Joe

Ingredients

4 pieces chicken breast 1/2 lb each, seasoned with salt & pepper to taste
1/2 cup flour
1/4 cup water as needed to loosen wet batter
2 large eggs
1/2 tsp kosher salt
1/2 tsp black pepper
1 tsp garlic powder
2 cups panko breadcrumbs
neutral oil spray

US Customary - Metric

Instructions

Pound chicken breast to 1/2" thick filets and season both sides with salt and pepper. Set aside to dry brine while you prepare the rest of your ingredients.
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.
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

Dry Brining - This is my KEY tip for quick but juicy chicken! Season the chicken with salt & pepper before cooking to allow the salt absorb into the meat. This "dry brine" will result in crispy skin and juicy meat. I'll season the chicken and let it rest while I make the wet batter.

Pound the Chicken - Do not skip pounding the chicken breast fillets into 1/2" thick pieces. You want to ensure a thin cutlet so that the chicken will be cooked through in the air fryer in the same time the panko breadcrumbs become crispy!

Pack in the Panko - You want the panko breadcrumbs to really stick, as this is the crunchy texture you want! You need to really pack in the breadcrumbs when coating the chicken. After coating the chicken, let it REST for 10-15 minutes before cooking.

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 to try to restore some of the crispiness.

Nutrition