Crispy Chicken Cutlets

• . boneless skinless chicken breasts↗1 lb
• salt + freshly ground pepper to taste1 teaspoon
• flour↗0.5 cup
• eggs, beaten↗2
• hot sauce like Frank's red hot (a few shakes, optional)↗1 tablespoon
• panko breadcrumbs↗2 cup
• avocado oil spray↗
• more salt :)

Step-by-step instructions

1. 1

   Prep: Slice each chicken breast into 3 thin pieces – start by cutting the tenderloin piece off the back, then cut the remaining chicken breast in half horizontally. Season the chicken with salt and pepper.

2. 2

   Three Bowls: Use a wide, shallow bowl for each of the following: 1) flour. 2) eggs + hot sauce. 3) panko. Season the flour and panko bowls with 1/2 teaspoon salt.

3. 3

   Dip and Coat: Dip the chicken into the flour; shake off excess. Dip into the egg mixture; let the excess drip off. Press into the panko, turn it a few times, pressing gently, until fully coated. Transfer to a plate. Repeat for all pieces. Spray each piece with avocado oil spray so it’ll get nice and evenly golden for ya.

4. 4

   Cook It Up: Air fry in a single layer at 375 for 6 minutes, then 400 degrees for 2-3 minutes for extra browning. You want an internal temp of at least 165 degrees. I do it in two batches. (Alternate methods listed in the notes.)

5. 5

   You’re done! Hot, crunchy, salty, juicy, thin and delicious. Perfect dipped or brushed with just about any sauce. We love it.