Breaded chicken in the air fryer
Even pieces, an even coating and room in the basket. Start here for a familiar breaded dinner made in an air fryer.
You can see the available delivery methods at checkout.You can see the available delivery methods at checkout.
Last updated: 17/09/2026
Recommended for this idea
Digital air fryer, 6 l
Black rose gold
Spread your breaded chicken pieces in a single layer in the cooking basket.
37,190 FtDeep frying pan with glass lid, 24 cm
Black rose gold
Prepare a vegetable side dish to serve with the chicken.
11,990 Ft24-piece cutlery set for 6 people
Silver
Knives, forks and spoons for dinner, with place settings for guests too.
17,990 Ft
All 3 pieces together are 67,170 Ft. You can also add the pieces one by one.
How do you air-fry breaded chicken?
Prepare chicken pieces of similar thickness, coat them and lightly oil the crumbs. Arrange one layer with space between the pieces. Turn during cooking and check the thickest part is cooked through. While the chicken cooks, put together a fresh salad to serve beside the warm, crisp coating.
For a small batch
- Set out 300 g chicken breast, 1 egg, 3 tablespoons flour, about 60 g breadcrumbs, salt and a little oil. Cut the chicken into smaller pieces of similar thickness.
- Season, coat with flour, beaten egg and breadcrumbs. Shake away loose coating, then lightly brush or spray oil over the crumbs.
- Arrange in one layer. For a small 100-300 g batch of breaded chicken, start at 180°C with an 8-15-minute range and turn halfway. Thicker pieces can need longer.
- Check with a clean food thermometer: the centre should reach 75°C for at least 30 seconds. Serve immediately with your prepared salad.
The 6-litre Fashion air fryer lets you set temperature and time separately. The number of pieces fitting on the basket base matters more than volume alone: use two batches if they overlap. Record the cooking time that works for your own slice thickness after the first batch.
Does it need oil?
A little oil on the coating can help it brown. This recipe avoids a deep pan of oil but is not completely oil-free.
Why are there dry, floury patches?
Check that egg and crumbs have covered the flour fully. Distribute the oil evenly across the coating and leave space between the pieces.
Edits
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