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Air Fried Crispy Chicken Cutlets | Guilt Free & Delicious Snack

Irresistible crispy & delicious chicken cutlets…

I couldn’t believe these are air-fried cutlets, tasted exactly like the fried cutlets; so crispy & delicious. Now, we can enjoy many cutlets without any guilt.

The chicken filling can be made well in advance & stored in the refrigerator for a few days or in the freezer for a few weeks.

When you crave chicken cutlets, make patties with the cutlets, dip in egg & coat with breadcrumbs & air fry for 20 minutes. The cutlets will turn super crispy & golden, and tastes absolutely delish.

Cooking Video

Air Fried Crispy Chicken Cutlets | Guilt Free & Delicious Snack
Prep time
Cook time
Total time
For marinating chicken
  • Boneless chicken breast- 2 breasts
  • Kashmiri chili powder- 1 tsp (or add regular chili powder, it's hot)
  • Turmeric powder- ¼ tsp
  • Coriander powder- 1 tbsp
  • Garam masala- 1 tsp
  • Salt- 1 tsp
For making chicken filling
  • Oil- 1½ tbsp
  • Onions, chopped- 5 (yellow onions)
  • Ginger-garlic paste- 1 tbsp
  • Green chilies, chopped- 2 or 3
  • Salt- 1 tsp
  • Garam masala- ½ tsp
  • Cilantro, chopped- ¼ cup
  • Potatoes, cooked- 3
For making cutlets
  • Prepared chicken filling
  • Eggs,- 2
  • Breadcrumbs
  • Olive oil
  1. In a bowl, combine chicken with all spices mentioned 'for marinating chicken'. Let marinate for 15 minutes.
  2. Add the marinated chicken to a saucepan, and place over medium heat.
  3. Cook covered till the chicken has cooked well.
  4. Let all the liquid that oozed out of the chicken dry off.
  5. Stir fry for a few minutes, let golden brown spots form on the chicken, will have a fried chicken taste.
  6. Remove the pan from the heat, keep it aside.
  7. Place a wide saucepan over medium heat.
  8. Add oil & onions, season onions with ½ tsp salt.
  9. Saute for a few minutes.
  10. Add ginger-garlic paste & green chilies; combine well.
  11. Cook till onions turn golden in color, don't brown the onions.
  12. Slightly shred the cooked chicken using your hand, add to the cooked onions.
  13. Cook for 3 minutes.
  14. Add garam masala & salt to taste, combine well.
  15. Add cilantro, combine well.
  16. Remove the pan from the heat, let the chicken filling cool down.
  17. Cook the potatoes either in the microwave or in boiling water till they have turned fork tender.
  18. Peel off the skin, gently mash the potatoes using your hand & add to the chicken filling.
  19. Combine well, and let the potatoes bind with the chicken filling.
  20. This chicken filling can be made ahead of time & can be stored in the refrigerator for a few days or in the freezer for a few weeks.
  21. Make medium-sized patties out of the chicken filling, keep them aside.
  22. In a bowl, whisk 2 eggs.
  23. Have breadcrumbs ready on a plate.
  24. Dip the patties in the egg & then coat with the breadcrumbs.
  25. Patties coated with breadcrumbs can be kept in the freezer for a few weeks.
  26. Let's air fry the patties.
  27. I've used Instant Pot Duo crisp & air fryer, any kind of air fryer can be used.
  28. Place the air fryer basket in the stainless steel pot, place the broil tray in it & line the broil tray with parchment paper.
  29. Place the patties on the parchment paper.
  30. Drizzle very little oil on the patties.
  31. Close the pot with the air fryer lid.
  32. Select air fry, time 20 minutes, temperature 400 F or 200 C.
  33. After 20 minutes of air frying, open the lid.
  34. Crispy chicken cutlets will be ready.
  35. Enjoy with tomato ketchup.



Thas is the author of Cooking with Thas, a popular food blog with recipes from Indian, American and Fusion Cuisines. She has been blogging since 2009 and been featured in several magazines. Read more...