Air Fryer Chicken Cutlets {Seeded Crust)

Name: Air Fryer Chicken Cutlets
Prep time: 15 min
Cook time: 17 min
Total time: 62 min
Ingredients: 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); 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

This post may contain affiliate links. Please read our disclosure policy.

These easy Air Fryer Chicken Cutlets feature tender, juicy chicken breasts coated in a crunchy, seeded breading, then air-fried until golden and crisp. Serve them on their own, with homemade fries, or in a burger bun for a quick, delicious dinner.

Seeded air fryer chicken cutlets on a white plate.

Crispy chicken cutlets are a regular in our dinner rotation, as I always know there will be clean plates by the end of the meal! This air-fried version uses a few tricks to guarantee the crunchiest coating with a juicy center, no deep frying required. I got the inspiration for this seeded breading from one of my trips. I had this at a restaurant with my kids and loved the idea.

First, using cutlets instead of whole chicken breasts means the meat cooks quickly and evenly, so it doesn’t dry out. I also soak the chicken in a yogurt-based marinade, which keeps the meat tender and juicy while adding extra flavor. Finally, I love this trick of mixing seeds with panko to form the breadcrumb coating – it creates the crunchiest crust without using excess oil. Give it a go and let me know what you think!

Recipe Overview

Skill Level

Beginner

Prep Time

15 mins

Cook Time

17 mins

A Few Key Ingredients

Below are the key ingredients you’ll need to make Air Fryer Chicken Cutlets. The full quantities can be found in the recipe card further down the post.

Ingredients for air fryer chicken cutlets.

Greek yogurt marinade: The acidity in the yogurt helps to tenderize the chicken, while the salt in the marinade makes it super moist. This is important for producing the moistest air-fried chicken.

Chicken cutlets: Thinly pounded chicken breasts cook evenly, so the meat won’t dry out when air-fried.

Egg: Helps the crispy coating stick to the chicken. You can use 2 egg whites instead if you prefer.

Mixed seeds: A mixture of chopped sunflower and pumpkin seeds, plus sesame seeds, creates the crunchiest texture in the cutlet coating.

Panko breadcrumbs have a light, airy texture that makes them great for air-fried recipes, as they crisp up beautifully. You can use whole wheat panko for a fiber boost.

Seedy Coating for Extra Crunch

When it comes to the crunchiest coatings for the air fryer, one thing that’s great to add to the usual breadcrumbs is seeds! They toast up so well in the air fryer with minimal added oil, producing a satisfying crunch. They also bring healthy fats, fiber, and protein to crisp coatings, making them more nutritious and satisfying.

Here I’ve gone with a mixture of sesame, sunflower, and pumpkin, but you can also use finely chopped nuts like pistachios, flaked almonds, or cashews.

How to Make Air Fryer Chicken Cutlets

Step 1. In a bowl, combine all the chicken marinade ingredients. Add chicken and coat well. Marinate for at least 30 minutes, or up to 8 hours in the refrigerator.

Step 2. In a shallow dish, combine all the coating ingredients. Mix well.

Step 3. Remove excess marinade from the chicken.

process shot to marinate the chicken breasts in a bowl and in the other bowl, mix the seeded bread coating.

Step 4. Pour the beaten eggs over the cutlets. Give it a quick toss to coat the chicken. Next, press each one firmly into the seed mixture, coating both sides thoroughly.

Step 5. Preheat the air fryer to 350°F.

Step 6. Arrange cutlets in a single layer. Lightly spray the tops with cooking spray or brush with a little oil. Cook for 8 minutes.

adding the beaten eggs into the marinated chicken bowl, then breading the chicken in the breading bowl.

Step 7. Flip, lightly spray the second side, and cook for another 8-9 minutes, or until golden and the internal temperature reaches 165°F.

Step 8. Let the chicken rest for 3 to 5 minutes before serving. This keeps the juices inside the cutlets.

process shot to add the breaded chicken into the air fryer basket and air frying it.

Recipe Notes

The seeds: If you don’t want to add any seeds, that’s totally fine. You may decide to only use the sesame seeds, or you can also take a look at my baked chicken cutlets recipe.

Air fry in a single layer: This helps the air circulate around the cutlets, letting the coating crisp up. You may need to air fry the chicken in a couple of batches.

Use a meat thermometer: Check the chicken is done using an instant-read thermometer to check it has reached 165°F. The meat can dry out easily so it’s a good idea to check the internal temperature in the last few minutes of cooking.

Make it gluten-free: Use gluten-free panko breadcrumbs.

Make it dairy-free: Use thick, dairy-free coconut or soy yogurt in the marinade.

Storage: Let cool then store in an airtight container in the fridge for up to 4 days.

Freeze: Let cool, then freeze on a sheet tray. Once solid, transfer to an airtight container and store in the freezer for up to 3 months. No need to defrost before reheating.

Reheating: Reheat in a 350°F air fryer for 7-10 minutes (from fridge-cold) or 15-20 minutes (from frozen) until heated through.

air fried breaded chicken cutlets served over a plate.

Questions I Get Asked a Lot

What temperature is best?

For this recipe, the air fryer is set to 350°F which ensures that the coating crisps up nicely without being so hot that the seeds will burn.

Do I need to preheat my air fryer?

Usually this isn’t necessary as air fryers heat up so quickly. However, follow the instructions the manufacturer provides as models will vary.

Can I cook them from frozen?

Yes! You can cook them straight from frozen (no need to thaw). You’ll need to add 5-7 minutes to the cook time and use a meat thermometer to check they’ve reached 165°F internally.

What can I use instead of seeds?

You can use finely chopped nuts like cashews, almonds, or pistachios. Don’t want to use any seeds? Skip them altogether.

Can you make this in an oven instead?

Yes! Bake the coated cutlets on a wire rack set over a tray at 400°F for 15-20 minutes, flipping them over halfway through, until the internal temperature of the meat reaches 165°F.