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Air Fryer Breaded Chicken Breast

5 from 10 votes

Ditch the mess of multiple breading stations with this one-bowl Air Fryer Breaded Chicken Breast bites paired with a simple salad!

Prep Time: 10

Cook Time: 15

Total Time: 25

Yield: 2 servings

Course: Dinner, Lunch

Cuisine: American

Equipment

Air Fryer

Ingredients

Chicken

2 boneless, skinless chicken breasts (about 8 ounces each, cut into 1/2 inch dices)
1/2 medium lemon (juice of)
1/4 plus 1/8 teaspoon kosher salt ( and black pepper, to taste)
1 tablespoon extra virgin olive oil
4 small cloves garlic (minced fine or through a garlic press)
1/2 teaspoon Italian seasoning
2 tablespoons grated Pecorino Romano cheese
1/4 cup seasoned breadcrumbs or gluten-free crumbs
olive oil spray

Salad

2 tablespoons chopped red onion
1 large cloves minced garlic (or 2 small )
2-1/4 teaspoons extra virgin olive oil
2-1/4 teaspoons red wine vinegar
1/4 teaspoon kosher salt
Freshly ground black pepper
2 mini cucumbers (diced)
1/2 medium haas Avocado (about 2 1/2 ounces, diced)
2 cups chopped romaine lettuce

Instructions

In a large bowl combine the diced chicken breast with lemon, salt, olive oil, garlic, Italian seasoning, grated cheese and breadcrumbs.
Spray the air fryer basket with oil. In batches as needed, add the chicken to the air fryer basket in a single layer so it doesn’t overcrowd the basket and air fry at 400°F for 7 to 8 minutes, shaking the basket halfway.
Meanwhile, in a salad bowl, combine the red onion with garlic, 1 teaspoon of olive oil, 1 teaspoon of vinegar, 1/4 teaspoon kosher salt and black pepper to taste; let it sit about 5 to 8 minutes, so the flavor of the onion mellows.
Add the cucumbers, avocado and toss. When ready to serve, toss in chopped lettuce and finish with the remaining olive oil and vinegar, taste for salt and pepper and adjust as needed.

Notes

Leftovers get a bit soggy so I just cook the amount I plan on eating. If you air fry half, you can refrigerate the other half before cooking, and air fry the next day.

No air fryer? No problem! Bake breaded chicken bites at 425°F for 8 to 10 minutes. Flip them over and cook for 4 to 5 more minutes, until browned and cooked through.

Nutrition

Serving: 13/4 cup chicken with generous cup salad, Calories: 525kcal, Carbohydrates: 19g, Protein: 56.5g, Fat: 24g, Saturated Fat: 5g, Cholesterol: 170.5mg, Sodium: 864mg, Fiber: 4.5g, Sugar: 3g

- WW Points: 8

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