These easy Air Fryer Chicken Cutlets feature tender, juicy chicken breasts coated in a crunchy, seeded breading and air-fried until golden and crisp. Serve them on their own, with fries, in a burger bun, or alongside a salad for a quick, satisfying dinner the whole family will enjoy.
Crispy chicken cutlets are a staple in many weekly meal plans because they’re quick to cook and universally loved. This air-fryer version uses a few simple techniques to deliver a super-crisp coating with a moist, tender interior—without deep frying. The seeded breading idea came from a restaurant dish I tried with my kids and adapted at home for an easy weeknight recipe.
Using thin cutlets ensures the chicken cooks quickly and evenly so it won’t dry out. A quick yogurt-based marinade keeps the meat tender and infuses flavor. Finally, folding seeds into panko breadcrumbs gives a crunchy, toasty crust with minimal added oil. Try it and adjust the seed mix to suit your taste.
Recipe Overview
A Few Key Ingredients
Below are the essential ingredients for these Air Fryer Chicken Cutlets. Full quantities are listed in the recipe card further down.
Greek yogurt marinade: The acidity helps tenderize the chicken while salt and seasonings keep the meat moist and flavorful.
Chicken cutlets: Thinly pounded chicken breasts cook quickly and evenly in the air fryer, preventing dryness.
Egg: A beaten egg helps the seed-and-panko coating adhere. Egg whites can be used as a lighter alternative.
Mixed seeds: Chopped pumpkin and sunflower seeds with sesame add texture and nutty flavor to the crust.
Panko breadcrumbs: Light and airy panko crisps up beautifully in the air fryer. Use whole wheat or gluten-free panko if preferred.
Seedy Coating for Extra Crunch
Seeds are an excellent addition to breadcrumb coatings for the air fryer. They toast quickly with minimal oil, creating a crunchy, flavorful crust. Seeds also boost the nutritional profile by adding healthy fats, fiber, and extra protein.
This recipe uses sesame, pumpkin, and sunflower seeds, but you can swap in finely chopped nuts like pistachios, almonds, or cashews for variation.
How to Make Air Fryer Chicken Cutlets
Step 1. Combine the yogurt marinade ingredients in a bowl. Add chicken cutlets and coat completely. Refrigerate to marinate for at least 30 minutes or up to 8 hours.
Step 2. In a shallow dish, mix the panko, chopped pumpkin and sunflower seeds, sesame seeds, garlic powder, Italian seasoning, and salt.
Step 3. Remove excess marinade from the chicken so the coating adheres properly.
Step 4. Dip each cutlet into the beaten egg, then press both sides firmly into the seed-and-panko mixture to coat thoroughly.
Step 5. Preheat the air fryer to 350°F (175°C).
Step 6. Arrange cutlets in a single layer in the air fryer basket. Lightly spray the tops with cooking spray or brush with a little oil. Cook for 8 minutes.
Step 7. Flip the cutlets, spray the second side lightly, and cook for another 8–9 minutes, or until golden and the internal temperature reaches 165°F (74°C).
Step 8. Let the chicken rest for 3–5 minutes before serving to allow the juices to redistribute.
Recipe Notes
The seeds: If you prefer not to use seeds, use sesame seeds only or omit them entirely and rely on panko and seasonings. Finely chopping seeds helps them stick to the cutlets.
Air fry in a single layer: Avoid overcrowding so hot air can circulate and crisp the coating evenly. Cook in batches if needed.
Use a meat thermometer: Check that the thickest part of the cutlet reaches 165°F (74°C) to ensure safety without overcooking.
Make it gluten-free: Substitute gluten-free panko crumbs.
Make it dairy-free: Use a thick coconut or soy-based yogurt for the marinade.
Storage: Cool completely, then store in an airtight container in the refrigerator for up to 4 days.
Freeze: Cool and freeze on a sheet tray. Once solid, transfer to a sealed container for up to 3 months. Reheat from frozen—no thawing required.
Reheating: Reheat in a 350°F air fryer for 7–10 minutes from chilled or 15–20 minutes from frozen, until heated through and crisp.
Questions I Get Asked a Lot
350°F (175°C) crisps the coating without overheating the seeds or drying the meat.
Many air fryers heat quickly and don’t require preheating, but follow your air fryer manufacturer’s recommendations.
Yes. Add 5–7 minutes to the cook time and verify with a thermometer that the internal temperature reaches 165°F (74°C).
Finely chopped nuts like cashews, almonds, or pistachios work well. If you prefer, skip seeds entirely.
Yes. Bake on a wire rack over a tray at 400°F (205°C) for 15–20 minutes, flipping halfway, until the internal temperature reaches 165°F (74°C).
You May Also Like
- Buffalo Chicken Sliders
- Chicken Fajita Bowl
- Baked Honey Lemon Chicken
- Bang Bang Chicken Skewers
- Crispy Air Fryer Hash Browns
- Air Fryer Chicken Nuggets
- Air Fryer Grilled Cheese
- Air Fryer Salmon Bites
Made these? Leave a comment below and tell me how they turned out. Tag your photos so others can try this seeded, crunchy cutlet version too.
Air Fryer Chicken Cutlets
Ingredients
Chicken Marinade
- ½ cup plain Greek yogurt
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 4 chicken cutlets, pounded thin
Seed Crunch Coating
- 1 cup panko breadcrumbs
- ¼ cup raw pumpkin seeds, finely chopped
- 3 tablespoons raw sunflower seeds, finely chopped
- 2 tablespoons sesame seeds
- ½ teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt
- 1 large egg, beaten
- Cooking spray or a little oil for brushing
Instructions
- In a bowl, combine the yogurt, olive oil, Dijon, garlic powder, onion powder, paprika, salt, and pepper. Add the chicken and coat evenly.
- Marinate in the refrigerator for at least 30 minutes or up to 8 hours.
- In a shallow dish, mix panko, chopped pumpkin seeds, chopped sunflower seeds, sesame seeds, garlic powder, Italian seasoning, and kosher salt.
- Remove excess marinade from the chicken. Pour the beaten egg over the cutlets and toss to coat. Press each cutlet into the seed mixture to adhere.
- Preheat the air fryer to 350°F (175°C).
- Arrange cutlets in a single layer, spray or brush lightly with oil, and cook for 8 minutes.
- Flip, spray the second side lightly, and cook 8–9 more minutes until golden and the internal temperature reaches 165°F (74°C).
- Let rest 3–5 minutes before serving to keep the cutlets juicy.
Notes
- Pound the chicken to an even thickness for consistent cooking.
- Marinate for at least 30 minutes for the best tenderness and flavor.
- Chop seeds finely so they adhere better to the coating.
- Spray or brush the coated chicken before air frying for a golden crust.
- Avoid overcrowding the basket; cook in batches if needed.
- Cook until the chicken reaches an internal temperature of 165°F (74°C).
- Leftovers keep in the refrigerator for up to 4 days.
Nutrition
Nutrition information is an estimate and should be used as a guide.