This Crispy Air Fryer Chicken Piccata features tender chicken coated in a crunchy breadcrumb mixture, served with a vibrant lemon-caper sauce that adds a delightful zing to every bite.
Ingredients
2 tablespoons Butter
2 cloves Minced Garlic
1 cup All-purpose Flour
1 cup Chicken Broth
1/2 cup White Wine
1/4 cup Fresh Lemon Juice
2 tablespoons Capers
2 tablespoons Chopped Parsley
1 teaspoon Lemon Zest
to taste Salt
to taste Pepper
2 pieces Chicken Breasts
1 large Egg
1 tablespoon Lemon Juice (for egg mixture)
1 cup Breadcrumbs
1/2 cup Cheese (your choice)
as needed Nonstick Cooking Spray
Method
Start by making the flavorful lemon-caper sauce: Melt butter in a small saucepan over medium heat. Sauté minced garlic until aromatic, around 1 minute.
Whisk in flour and cook for an additional 2 minutes until slightly thickened.
Add chicken broth, white wine, and fresh lemon juice, bringing the mixture to a boil. Once boiling, remove from heat and stir in capers, chopped parsley, lemon zest, salt, and pepper. Cover to keep warm until serving, whisking before use.
Preheat your air fryer to 400°F (200°C) for 10 minutes and lightly coat the basket with nonstick cooking spray.
Slice the chicken breasts in half horizontally and place them on a cutting board covered with plastic wrap. Use a meat mallet to pound each piece to about 1/2-inch thickness.
In one bowl, place flour. In a second bowl, mix an egg with lemon juice. In a third bowl, combine breadcrumbs with your preferred cheeses. Season the chicken with salt and pepper.
Coat each chicken piece in flour, dip into the egg mixture allowing the excess to drip off, then cover with the breadcrumb mixture. Arrange on a sheet pan.
Place two breaded chicken pieces in the air fryer basket. Lightly spray the tops with nonstick spray and fry until golden and crispy, about 8 to 10 minutes, ensuring they reach an internal temperature of 165°F (74°C). Flip halfway through and re-spray.
Transfer the cooked chicken to a platter and generously drizzle with the lemon-caper sauce. Serve hot.
