Golden, crunchy on the outside, tender on the inside—these Air Fryer Chicken Cutlets are the easiest way to level up snack time!
Craving something crispy and satisfying without the extra oil? These Air Fryer Chicken Cutlets check all the boxes! Golden and crunchy on the outside, tender and flavorful on the inside, and made with minimal oil – these cutlets are here to change your snack game.
What makes them even better? They’re light, packed with flavor, and super versatile. Serve them as is with some ketchup, chutney, or your favorite dip for a satisfying tea time snack. You can stuff them in a sandwich if you want more filling.
Jump to section: Air Fryer CHicken Cutlet
Why You’ll Love This Recipe
- Crispy Without the Oil: The air fryer delivers the perfect crunch without needing to deep fry.
- Packed with Flavor: A mix of warm spices, herbs, and juicy chicken makes every bite irresistible.
- Make-Ahead Friendly: Bread them in advance, refrigerate or freeze, and air fry when ready!
Chicken Cutlet Ingredients Overview
These cutlets come together with simple ingredients, but each plays a key role in making them extra delicious.
- Chicken: Poached and shredded for a juicy filling.
- Aromatic Base: Curry leaves, onions, garlic, and green chilies create a rich, fragrant foundation.
- Spices: A blend of red chili powder, black pepper, cumin, turmeric, and fennel adds warmth and depth.
- Potatoes: Binds everything together while adding softness to balance the crispy exterior.
- Coating: A classic egg wash and breadcrumb coating ensure the perfect crunch.
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Frequently Asked Questions
Absolutely! Finely chopped carrots, bell peppers, and spinach work well in this recipe.
Once cooled, store them in an airtight container in the fridge for up to 3 days. If freezing, freeze in a single layer before transferring them to a container.
For crispy results, air fry at 190°C for about a minute per side until heated through. Avoid microwaving, as it makes them soft instead of crunchy.
Make sure you’re not overcrowding the basket, brush the cutlets lightly with oil, and increase the temperature for the last minute of air frying for extra crunch.
Richa’s Top Tips
- Shred the Chicken Finely: The finer the chicken, the better it binds with the other ingredients for smooth, well-shaped cutlets.
- Chill Before Frying: Let the breaded cutlets sit in the fridge for 30 minutes—this helps them hold their shape while cooking.
- Don’t Overcrowd the Air Fryer: Leave space between the cutlets for even crisping. Air fry in batches if needed.
Did You Know?
cutlets aren’t just an Indian favorite? Similar crispy, pan-fried or breaded meat patties exist worldwide—from Japan’s katsu and Russia’s kotleti to the classic European schnitzel. In India, cutlets have their own distinct flavors, often featuring regional spices, herbs, and different protein choices. This air-fried version keeps the traditional taste intact while making it lighter and easier to cook—a modern take on a timeless favorite!
Whether you’re making them for a snack, a party, or a light meal, they’re guaranteed to disappear fast! And with how easy they are to make, don’t be surprised if they become a regular in your kitchen.
Tried this recipe? Tag me on IG @my_foodstory—I’d love to see your crunchy cutlet creations! 🍗✨
Watch How to Make Air Fryer Chicken Cutlet Video
Air Fryer Chicken Cutlet
Equipment
Ingredients
- 300 grams poached & shredded boneless chicken (MFS link for poached chicken)
- 1 tablespoon coconut oil
- 1 teaspoon jeera
- 20 curry leaves finely chopped
- 1 cup finely chopped onions
- 3 green chillies crushed
- 1 ½ inch ginger crushed
- 25-30 garlic cloves crushed
- 1 ½ teaspoons red chilli powder
- ½ teaspoon pepper powder
- 1 teaspoon fennel seeds powder
- ¼ teaspoon cumin powder
- ¼ teaspoon turmeric powder
- 1 ½ teaspoons salt
- 2-3 boiled & mashed potatoes 1 cup
- 2 tablespoons finely chopped coriander leaves
- 2 teaspoons lime juice
For breading
- 2 eggs whisked
- 1 cup bread crumbs
For brushing
- 1-2 tablespoons cooking oil
Instructions
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Making chicken cutlet mix:300 grams poached & shredded boneless chicken, 1 tablespoon coconut oil, 1 teaspoon jeera, 20 curry leaves, 1 cup finely chopped onions, 3 green chillies, 1 ½ inch ginger, 25-30 garlic cloves, 1 ½ teaspoons red chilli powder, ½ teaspoon pepper powder, 1 teaspoon fennel seeds powder, ¼ teaspoon cumin powder, ¼ teaspoon turmeric powder, 1 ½ teaspoons salt, 2-3 boiled & mashed potatoes, 2 tablespoons finely chopped coriander leaves, 2 teaspoons lime juice
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Heat oil in a pan, add jeera & saute for a few seconds, add curry leaves & onions & saute for 2-3 minutes till they turn light brown. Add crushed green chillies, ginger, garlic and saute for a minute or 2 on low. Add spice powders, salt and saute for a minute. Add potatoes and fry for 2 minutes on low till they get mixed well with the aromatics. Add shredded chicken, coriander leaves and lemon juice & saute for 2 minutes till everything combines well. Transfer to a bowl and set aside to cool.
Making chicken cutlets:
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Scoop out a large lemon sized portion of cutlet mix and shape it into a patty. Make all the patties and set aside.
Breading cutlets:
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Take whisked eggs in a bowl and breadcrumbs on a shallow plate. Dip each patty in the egg and roll it on breadcrumbs till they are coated well. Set aside the breaded cutlets in the refrigerator for 30 minutes to firm up.2 eggs, 1 cup bread crumbs
Airfrying cutlets:
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Preheat the airfryer at 190 C and brush the basket with oil. place the cutlets with some gap between each other. Brush lightly with oil and air fry for 3 minutes at 190 C, flip the cutlets and air fry for 3 minutes at 190 C. Air fry at 200 C on either side for a minute till they turn golden and crisp.1-2 tablespoons cooking oil
Video
Notes
- Boneless chicken breasts or chicken thighs work well in this recipe.
- Shred chicken into tiny bits so that they combine well in the cutlet mix.
- Coconut oil adds an authentic flavour to the cutlets which may be replaced with a cooking oil of your choice.
- You can store the breaded cutlets in the fridge for 3 days or freeze and fry them just before serving.
- Avoid overcrowding the air fryer basket to ensure that the cutlets fry evenly.
- Soon after airfrying, transfer the cutlets to a rack so that they stay crisp.
- Leftovers will stay good for 3 days when refrigerated in an airtight container. Air fry for 1 minute at 190 C on either side just before serving.
Nutrition
This article was researched and written by Harita Odedra.
The post Air Fryer Chicken Cutlet appeared first on My Food Story.
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