Air Fryer Spiced Chicken Cutlets

By Sprig Originals ✓ · with credit

Adapted from pinchofyum.com

Thin chicken cutlets rubbed with a sweet-smoky spice blend and a little cornstarch, then air fried hot and fast until the edges crisp and the inside stays juicy. It's a 20-minute weeknight protein you'll make on repeat.

Ingredients

• 1 teaspoon paprika
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 3/4 teaspoon fine table salt
• 1 1/2 teaspoons brown sugar
• 1 teaspoon cornstarch

• 2 teaspoons avocado oil
• 1 pound boneless skinless chicken breasts

Instructions

1. Slice each chicken breast horizontally into 3–4 thin, flat cutlets — you want thin sheets of chicken, not chunks. Thin is the whole trick here, so don't stop at halving. Blot the pieces dry with paper towel.
2. Stir the paprika, smoked paprika, garlic powder, onion powder, salt, brown sugar and cornstarch together in a small bowl until evenly combined. Scatter the mix over the chicken in a large bowl, add the avocado oil, and toss with your hands or tongs until every piece is fully coated. Cook right away or let it sit up to 30 minutes.
3. Preheat the air fryer to 415°F for 3–4 minutes.
4. Lay the cutlets in the basket in a single layer with a little space between them for air to move — work in two batches if your basket is small. Air fry at 415°F for 10 minutes, or up to 13 minutes for thicker pieces, until the outsides are burnished and the internal temperature hits 165°F.
5. Rest the chicken for 5 minutes so the juices settle, then slice and serve.
6. Rest the chicken for 5 minutes so the juices settle, then slice and serve.

Chef's tips

Nutrition (per serving, estimated)

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