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air fryer chicken cutlets in a bowl with one sliced into strips.
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Air Fryer Chicken Cutlets

These Air Fryer Chicken Cutlets are crispy, juicy, and packed with flavor thanks to a tangy Greek yogurt marinade and a crunchy seed-coated panko crust. They're easy to make, healthier than traditional fried chicken, and perfect for serving with salads, pasta, sandwiches, or your favorite sides.
Prep Time15 minutes
Cook Time17 minutes
Marinating Time30 minutes
Total Time1 hour 2 minutes
Course: Main Course
Cuisine: American
Diet: Halal
Skill Level: Beginner
Servings: 4 servings
Author: Rena Awada

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

Instructions

  • In a bowl, combine 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, and ¼ teaspoon black pepper. Add 4 chicken cutlets (pounded thin) and coat well.
  • Marinate for at least 30 minutes, or up to 8 hours in the refrigerator.
  • In a shallow dish, combine 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, and ½ teaspoon kosher salt. Mix well.
  • Remove excess marinade from the chicken.
  • Pour the beaten 1 large egg 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
  • Preheat the air fryer to 350°F.
  • Arrange cutlets in a single layer. Lightly spray the tops with cooking spray or brush with a little oil. Cook for 8 minutes.
  • Flip, lightly spray the second side, and cook for another 8-9 minutes, or until golden and the internal temperature reaches 165°F.
    Seeded chicken cutlets in an air fryer.
  • Let the chicken rest for 3 to 5 minutes before serving. This keeps the juices inside the cutlets.
    Seeded air fryer chicken cutlets on a white plate.

Notes

  • Pound the chicken to an even thickness so it cooks evenly.
  • Let the chicken marinate for at least 30 minutes for the most tender, flavorful results.
  • You can finely chop the pumpkin and sunflower seeds so they stick better to the coating.
  • Spray the coated chicken generously with cooking spray before air frying for a golden, crispy crust.
  • Avoid overcrowding the air fryer basket. Cook in batches if needed so the cutlets crisp up properly.
  • Cook until the chicken reaches an internal temperature of 165°F (74°C).
  • Let the chicken rest for 3 to 5 minutes before serving to keep it juicy.
  • Leftovers can be refrigerated for up to 4 days 

Nutrition

Calories: 412kcal | Carbohydrates: 16g | Protein: 46g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 151mg | Sodium: 1075mg | Potassium: 840mg | Fiber: 3g | Sugar: 2g | Vitamin A: 249IU | Vitamin C: 2mg | Calcium: 129mg | Iron: 3mg