Air Fry Shake Bake Chicken (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
900 g boneless, skinless chicken breasts or thighs
→ Coating Mix
02 -
125 g fine breadcrumbs
03 -
2 teaspoons smoked paprika
04 -
1 teaspoon garlic powder
05 -
1 teaspoon onion powder
06 -
1 teaspoon dried oregano
07 -
2 teaspoons salt
08 -
1/2 teaspoon ground black pepper
→ Additional
09 -
1 tablespoon olive oil, plus extra for spraying
# Step-by-Step Directions:
01 -
Combine breadcrumbs, smoked paprika, garlic powder, onion powder, dried oregano, salt, and black pepper in a large shallow bowl.
02 -
Pat chicken pieces dry with paper towels. If needed, pound chicken to an even thickness for uniform cooking.
03 -
Brush chicken with olive oil or lightly spray. Dredge each piece in the seasoned breadcrumb mixture, pressing firmly so coating adheres evenly.
04 -
Preheat air fryer to 190°C for 3 minutes.
05 -
Arrange coated chicken pieces in a single layer in the air fryer basket. Avoid overlapping or overcrowding for optimal airflow.
06 -
Air fry at 200°C for 8 minutes. Lightly spritz tops with olive oil for enhanced crispiness, if desired.
07 -
Flip chicken pieces. Continue air frying 4–6 minutes more, until golden and crispy and internal temperature reaches 74°C.
08 -
Transfer chicken to a plate and let rest 2–3 minutes before serving to retain juiciness.
# Helpful Notes:
01 -
For extra crunch, substitute panko for standard breadcrumbs or mix in 1–2 tablespoons finely grated Parmesan cheese.
02 -
Always check doneness with a food thermometer—center of the thickest piece should register at least 74°C.