Air Fryer Pecan Crusted Chicken
This air fryer pecan-crusted chicken is one of those recipes that comes out juicy on the inside with a crunchy, nutty crust that bakes beautifully golden in the air fryer.
Servings 4
Ingredients
- 4 boneless, skinless chicken breasts or cutlets
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 egg
- 1 tablespoon Dijon mustard
- 1 cup finely chopped pecans
- ½ cup panko breadcrumbs
- Oil spray
Instructions
- Pat the chicken dry. Season both sides with salt, pepper, and garlic powder.
- In one bowl, whisk egg with Dijon mustard. In another bowl, mix chopped pecans and panko breadcrumbs.
- Dip chicken into egg mixture, coating fully. Press into pecan mixture, firmly coating all sides.
- Preheat the air fryer to 375°F (190°C). Lightly spray the basket with oil and place the chicken in a single layer. Spray tops lightly with oil. Air fry for 12 - 14 minutes, flipping halfway, until golden and internal temperature reaches 165°F (74°C).
- Let the chicken rest for 5 minutes before slicing and serving.
Notes
Taste & Texture
Crunchy, nutty pecan crustTender, juicy chicken inside
Savory flavor with a slight natural sweetness from the pecans
Storage, Freezing & Reheating
Fridge: Store cooked chicken in an airtight container for up to 3 days.Freezer: Freeze uncooked breaded chicken for up to 2 months.
Reheat: Air fry at 350°F (175°C) until heated through and crispy again.