Air Fryer Chicken Cutlets (Gluten-Free)
These Air Fryer Chicken Cutlets are super easy to make in your air fryer in less than 15 minutes. They are made with gluten free panko bread crumbs which helps them get crispy, tender, and juicy. It is a versatile recipe that is perfect for the whole family, and pairs well with salad, mashed potatoes, or vegetables!
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What Makes This Recipe Great
Making crispy air fryer chicken cutlets is a super simple way to get crispy, juicy, tender chicken every single time. It is my personal favorite way to cook chicken. This recipe is perfect for busy weeknights, because it takes less than 15 minutes to make. People often associate gluten free chicken recipes with being dry and boring, but not these air fryer chicken cutlets! They are packed with flavor and crunch. I love serving these chicken cutlets with a simple side salad, gluten free mashed potatoes, or really any vegetable. Breaded chicken cutlets in the air fryer made gluten free – what could be better?! These also make a great base for the best chicken parmesan!
- Fast and easy
- Crunchy, tender, juicy air fryer chicken cutlets
- Perfect for busy weeknights
- Gluten Free & Dairy Free
- Packed with Protein
- Perfect for meal prep
Chicken Cutlets: To make cutlets, I cut larger skinless chicken breasts in half vertically to create 2 thinner breasts. Then, I use a mallet to pound them so they are all of even thickness. I try to use organic chicken when possible. You can also buy thin-sliced chicken breasts at the store.
Gluten Free Panko Crumbs: This is the brand I used for this recipe. Gluten-free panko can be found at your local grocery store with the regular bread crumbs. It tastes just like the real thing and can be subbed for regular panko.
Liquid egg whites: I prefer to use these vs regular eggs with yolks for added protein. It also helps the gluten free panko stick to the chicken.
Gluten Free Measure for Measure Flour: King Arthur Baking is my favorite 1:1 flour and it can be used as a swap for all purpose flour.
Seasonings: Italian seasoning, garlic powder, salt and pepper. Onion powder would also work in place of garlic powder.
Cooking Oil: I prefer to use avocado oil spray due to its high smoke point, but olive oil spray is also a great option.
How To Make Air Fryer Chicken Cutlets
- It is quite simple to air fry chicken cutlets. First, pound your chicken breast cutlets so they are all of even thickness (about 1/2 inch thick) using a meat tenderizer or meat mallet. Blot them dry with a paper towel. Add the gluten free 1:1 flour to one shallow bowl. Add the liquid egg whites to another shallow bowl. Add the gluten free panko, Italian seasoning, garlic powder, salt, and pepper to a 3rd shallow bowl and mix with a fork to combine. Feel free to add some parmesan cheese here to give it extra flavor. Now we have our assembly line. Dip each chicken cutlet first into the flour.
- Next, dip each chicken cutlet into the egg mixture.
- Then dip each one into the gluten free panko breadcrumb mixture to coat completely. Repeat with all 4 cutlets.
- Set your air fryer to 390 and preheat for 2 minutes. Spray the bottom of the air fryer basket with cooking spray. Lay 2 breaded cutlets (or as many as will fit in a single layer depending on the size of your air fryer) in the basket). Spray the tops with more oil. Air fry for 6 minutes, then flip and spray with more oil again. Continue cooking for an additional 4-6 minutes, until the internal temperature reaches 165 degrees with a meat thermometer and they are golden brown.
- Let them rest for 2 minutes then serve with your favorite sides. Enjoy!
Baked Chicken Cutlets
To make these air fryer chicken cutlets in the oven, preheat the oven to 400. Line a baking sheet with foil or parchment paper. Follow the instructions above for dredging the chicken. Spray some avocado oil on the baking sheet. Lay the chicken cutlets out in an even row. Spray the tops with more oil. Bake for 18-20 minutes, then flip and cook for an additional 5-6 minutes. Let them rest for 2 minutes, then serve!
Mary’s Tips & Tricks
- Make sure the chicken cutlets are all the same size and thickness to ensure even cooking. You can do this by pounding them with a meat mallet on a cutting board with pieces of plastic wrap.
- Blot them dry with a paper towel first to remove excess moisture. This will help the gluten-free panko to stick.
- Make sure not to overcook – there is nothing worse than rubbery chicken! Check the temperature of the chicken at the 10 minute cooking time mark and keep going if needed until 165 degrees.
- Let the chicken rest for 2 minutes after cooking. This will help ensure the chicken cutlets are juicy and not dry.
Air Fryer Chicken Cutlets FAQ’s
No, normal panko bread crumbs are not gluten free. I was so happy to find gluten free panko bread crumbs available at the grocery store. There are many brands to choose from and they taste like the real thing. The Kikkoman brand is made from rice flour and pea protein.
If you want the coating to stick, then yes! Here we use gluten free flour which works just as well. Dipping the chicken first into the flour, then the egg whites, then the panko makes for the perfect coating.
I’ve tried making chicken in the air fryer using many different temperatures, and have found that 390 degrees is perfect.
400 for 18-20 minutes, then flip and cook for an additional 5-6 minutes. Perfect every time!
Add the leftover chicken cutlets to your air fryer and cook for 3 minutes at 360. No need to preheat.
Store cooked chicken cutlets in an airtight container in the refrigerator for up to 5 days.
More Gluten Free Air Fryer Recipes
Air Fryer Chicken Cutlets (Gluten-Free)
- 4 chicken breast cutlets, I cut 2 larger breasts in half vertically to create 2 thinner breasts
- ⅓ cup gluten free measure for measure flour, I like King Arthur Baking brand
- ⅓ cup liquid egg whites
- ¾ cup gluten free panko breadcrumbs
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- ¾ tsp salt
- ¼ tsp pepper
- Avocado oil spray, or cooking spray of choice
- Pound your chicken breast halves so they are all of even thickness (about 1/2 inch thick). Blot them dry with a paper towel.
- Add the gluten free 1:1 flour to one shallow bowl. Add the liquid egg whites to another shallow bowl. Add the gluten free panko, Italian seasoning, garlic powder, salt, and pepper to a 3rd shallow bowl and mix with a fork to combine.
- Dip each chicken cutlet first into the flour, then the egg whites, then the gluten free panko bread crumbs mixture to coat completely. Repeat with all 4 cutlets.
- Set your air fryer to 390 and preheat for 2 minutes. Spray the bottom of the air fryer with avocado oil. Lay 2 chicken cutlets (or as many as will fit in an even layer) in the basket). Spray the tops with more oil. Air fry for 6 minutes, then flip and spray with more oil again. Continue cooking for an additional 4-6 minutes, until the internal temperature reaches 165 degrees.
- Let them rest for 2 minutes then serve with sides of choice. Enjoy!