Hi, friends! These chicken fillets get a crisp panko coating without deep-frying. A little mayonnaise and egg help the crumbs stick, while a small amount of oil mixed into the coating helps it brown. Keep the fillets evenly thick and leave space in the basket.
- Prep
- 15 minutes
- Cook or chill
- 16–22 minutes per batch; optional 30-minute marinade
- Yield
- 3–4 servings
Ingredients
Weights and milliliters preserve the original recipe. Cup volumes are rounded for U.S. kitchens; the source uses a 240 ml cup. Where a weight is given, use it for accuracy. Use level measuring spoons and spoon flour into the cup without packing.
Chicken
- 500 g thawed boneless, skinless chicken breast (about 1.1 lb)
- 4 crushed garlic cloves, or 1 tablespoon garlic powder
- 1 teaspoon smoked paprika
- 1 tablespoon mayonnaise
- 1 egg, lightly beaten
- Salt and black pepper to taste
Coating
- 1 cup panko, or plain breadcrumbs
- 1 teaspoon paprika
- 1 tablespoon olive oil or melted butter
- Pinch of salt
How to make it
- Cut the chicken into fillets about ½–¾ inch thick (1.5–2 cm). Season with garlic, paprika, salt, and pepper. If desired, marinate covered in the refrigerator for 30 minutes.
- Coat with mayonnaise, then the beaten egg. Clean raw-chicken contact surfaces and wash your hands.
- Mix the panko, paprika, salt, and oil. The crumbs should be evenly lightly moistened, not turned into a paste.
- Let excess egg drip off each fillet. Press into the crumbs on both sides and shake off loose coating.
- Preheat the air fryer if its manual calls for it. The reference setting is 400°F (205°C); if your model stops at 390°F/200°C, use its available setting and allow extra time as needed.
- Arrange in one spaced layer. Cook for 8 minutes, flip carefully, and cook for about 8 minutes more. Extend in short intervals as needed until the thickest part reaches 165°F.
- Move to a clean plate and leave uncovered briefly so steam does not soften the coating.
Small details that help
Panko makes a lighter, more open crust than fine breadcrumbs. The source uses either four cloves of garlic or a tablespoon of garlic powder, which gives a pronounced garlic flavor. The egg coat should be thin rather than dripping; excess liquid can loosen the crumbs.
Serving and storing
Refrigerate leftovers promptly in shallow, covered containers at 40°F or below. Use cooked leftovers within 3–4 days. Reheat hot leftovers to 165°F. Refrigerate perishable foods within 2 hours, or within 1 hour when it is above 90°F. USDA storage and reheating guidance.
Frequently asked questions
Can I replace mayonnaise?
Plain unsweetened yogurt is an option in the same spoonful amount, but it changes the flavor and browning.
Do I need a flour layer?
The original method uses mayonnaise, egg, and crumbs without a separate flour stage.
Why is the crust soft?
The basket may be crowded, the chicken too wet, or the cooked pieces covered while steaming. Leave room and serve promptly.
Which variation will you try next?
You’ll stay on Grandma Naoca.
The original preparation also references this recipe video in Portuguese. Equipment and cooking times may differ.