Chicken Breast: I like using boneless, skinless chicken breast and then slicing them into cutlets. Alternatively, you can ask your butcher to slice the chicken breast into cutlets for you. Pounding the chicken breast cutlets with a meat mallet before breading them takes a few more minutes, but those minutes are so worth it and ensure that the cutlets are of even thickness and that they are cooked evenly.

Gluten-Free Flour: I recommend using a good quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour). If you are not Celiac or gluten-intolerant, feel free to use normal flour instead.

Granulated Garlic: I love the taste that garlic imparts to any dish, and granulated garlic is a key ingredients to add flavor to the breading for these air fryer cutlets. You may also use garlic powder if you prefer.

Ground Paprika: I like adding a bit of heat to these chicken cutlets with a sprinkle of ground paprika. Alternatively, you may also use red chili powder if you prefer.

Ground Coriander: A little bit of ground coriander adds to the flavor profile. If you don’t like coriander, feel free to leave it out.

Salt: I used normal table salt, but you may also use fine Himalayan pink salt, or fine sea salt if you prefer.

Egg: The egg helps to bind the breading to the chicken, so I would not leave it out. If you are allergic to eggs or would simply prefer to keep the recipe egg-free, you may use acquafaba or an egg-replacer instead.

Gluten-Free Panko: I used plain gluten-free Panko breadcrumbs to keep the recipe gluten-free, but you can also use normal gluten-free bread crumbs. If you are not Celiac or gluten-intolerant, feel free to use normal Panko bread crumbs instead.

Olive Oil: I like using extra virgin olive oil for its flavor, but you may also use other types of vegetable oils if you prefer.

Storing/Freezing: To store, place the cooked air fryer chicken cutlets in an airtight container and store in the refrigerator for up to 4 days. Reheat in the air fryer before eating. To freeze, I recommend freezing the uncooked breaded cutlets (separate each cutlet with a plastic freezer sheet) in freezer-safe bags or a freezer-safe container, and freeze for up to 2 months. You can either let the frozen cutlets thaw overnight in the refrigerator before air frying, or thaw them for a few minutes in the air fryer before cooking them.