Chicken breasts get a crispy, crunchy coating with chopped pecans and panko breadcrumbs in this simple and easy recipe. Everything comes together deliciously in the air fryer for a family-friendly, kid-approved meal that's perfect for busy weeknights or even as a special weekend supper. Serve with green veggies and mashed potatoes or even serve as chicken sandwiches for a tasty dinner experience the whole family will rave over.

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Credit: Meredith Food Studios

Recipe Summary test

active:
15 mins
total:
45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place fry basket in air fryer, and preheat to 400°F for 10 minutes. Whisk together buttermilk and mustard in a shallow dish. Add chicken breasts to buttermilk mixture, turning to coat.

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  • Heat a small skillet over medium-high. Add panko to skillet; cook, stirring often, until golden brown, about 3 minutes. Let cool 10 minutes. Stir together panko, pecans, cheese, rosemary, salt, and pepper in a shallow dish.

  • Dredge chicken breast in panko mixture. Coat preheated fry basket with cooking spray. Arrange 2 chicken breasts in basket, making sure chicken pieces are not touching. Coat chicken breasts with cooking spray. Cook 8 minutes. Turn chicken breasts over, and coat with cooking spray. Cook until a thermometer inserted into thickest portion of breast registers 165°F, 6 to 8 more minutes. Remove chicken breasts to a plate, and cover with aluminum foil to keep warm. Repeat procedure with remaining chicken breasts. Serve immediately.

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