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Crispy Air Fryer Chicken Cutlets with Honey Mustard Dipping Sauce Recipe

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4.3 from 3 reviews

These Best Crispy Air Fryer Chicken Cutlets deliver a perfectly crunchy and flavorful coating with a tender, juicy interior. Marinated in a tangy buttermilk and hot sauce blend before being dredged in a seasoned panko mixture and air fried to golden perfection. Served with a luscious honey mustard sauce, this recipe is an irresistible, healthier alternative to traditional fried chicken cutlets.

Ingredients

Chicken and Marinade

  • 4 chicken cutlets (or 2 large chicken breasts cut into cutlets)
  • 2 cups buttermilk
  • 1/2 cup Frank's Red Hot Sauce
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper

Breading

  • 1 cup all-purpose flour
  • 2 eggs, beaten
  • 1.5 cups panko breadcrumbs
  • 2 tsp paprika
  • 2 tsp Italian seasoning
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/4 tsp cayenne pepper (use 1/2 tsp for more heat)

Honey Mustard Sauce

  • 2 TBSP mayonnaise
  • 1/4 cup raw liquid honey
  • 1/4 cup Dijon mustard
  • 1 tsp apple cider vinegar
  • 1/4 tsp paprika

Instructions

  1. Prepare the marinade: In a large mixing bowl, whisk together buttermilk, Frank's Red Hot Sauce, sea salt, and cracked black pepper until well combined. Place the chicken cutlets into the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, up to 24 hours for best flavor and tenderness.
  2. Make the honey mustard sauce: In a small bowl, combine mayonnaise, honey, Dijon mustard, apple cider vinegar, and paprika. Whisk until smooth and well blended. Set aside for serving.
  3. Set up breading stations: Arrange three shallow containers or plates: one with the all-purpose flour, one with beaten eggs, and one with the breadcrumb mixture. For the breadcrumbs, mix panko, paprika, Italian seasoning, onion powder, garlic powder, and cayenne pepper thoroughly.
  4. Preheat the air fryer: Heat the air fryer to 390°F (200°C). Lightly mist the air fryer basket with cooking spray to prevent sticking.
  5. Prepare chicken for breading: Remove chicken cutlets from the marinade and allow excess buttermilk to drip off. Place cutlets on a sheet or plate and gently pat dry with paper towels to remove moisture—this ensures a crispy crust.
  6. Apply the breading: Dredge each cutlet first in flour, shaking off any excess. Next, dip into the beaten eggs completely. Finally, coat thoroughly in the seasoned panko breadcrumb mixture, pressing gently to adhere.
  7. Cook the cutlets: Place breaded cutlets in a single layer in the preheated air fryer basket without overcrowding. Air fry for 5 minutes, then flip each cutlet over. Lightly mist the basket and cutlets with cooking spray. Continue air frying for an additional 5 minutes or until the internal temperature reaches 160°F (71°C) using a meat thermometer. Cook in batches if necessary.
  8. Serve: Garnish the crispy chicken cutlets with chopped parsley if desired. Serve immediately with the prepared honey mustard sauce for dipping or drizzling.

Notes

  • Marinating chicken for longer (up to 24 hours) enhances tenderness and flavor.
  • Patting the chicken dry before breading prevents soggy coating and yields maximum crispiness.
  • Use an instant-read meat thermometer to ensure chicken is fully cooked yet juicy.
  • Adjust cayenne pepper amount in the breadcrumb mix according to preferred spice level.
  • If you don’t have Frank's Red Hot Sauce, substitute with another hot sauce or omit for a milder flavor.
  • Cooking times may vary depending on air fryer model and chicken cutlet thickness.
  • The honey mustard sauce can be made ahead and refrigerated for up to 3 days.

Find it online: https://simpleplatter.com/crispy-air-fryer-chicken-cutlets-with-honey-mustard-dipping-sauce-recipe/