Air-Fried Panko Chicken 
Tuesday, December 15, 2009

Serving size: Serves 6

6 boneless, skinless chicken breasts
1/2 teaspoon cayenne pepper
2 cups panko bread crumbs
1 stick unsalted butter, melted
1 teaspoon salt, divided
3/4 teaspoon black pepper, divided

1. In shallow dish, stir together panko, cayenne, 1/2 teaspoon salt and 1/2 teaspoon black pepper; set aside.
2. In small bowl, mix melted butter with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
3. Brush butter mixture on chicken breasts.
4. Add chicken pieces, 2 at a time, to crumb mixture, and coat evenly on both sides.
5. Transfer chicken to 4-inch rack and repeat coating process with remaining pieces.
6. Cook chicken on Power Level HI for 7-8 minutes per side (10 minutes per side if using thick pieces of chicken).
7. Let chicken rest inside Oven for 1-2 minutes before serving.

Roll over stars, then click to rate.
Your Review (41)
Alert icon Only members may rate recipes or leave comments. Sign Up to post a comment!
Do you preheat or not?
savbart100    12/26/2017    
first thing i made. came out yummy. received as a Christmas gift. now to try other things.    12/28/2016    
I love the nu wave oven
ghuber    10/24/2016    
Moist and tender chicken. I used the 3 inch rack on the pro and the guidelines for cooking chicken in the manual. My guests were pretty impressed because up until the NuWave, I have been known as a terrible cook! ;)
konahi    11/20/2015    
I use shake-n-. bake with skinless boneless chicken breast. You can also google to get recipes for shake-n-bake. Much cheaper. I dip them in milk...or butter milk...then egg; then into the shake-n-bake. Cook them the time recommended on the nuwave guidance. They are delicious! I spray the grill with a little spray oil to keep them from sticking. Enjoy:)
itchym45    10/13/2015    
The chicken was perfectly done. I brine my boneless, skinless breasts first. You'll be very please with the results. This is a very good recipe.
joodiefoodie    9/15/2015    
Follow your cooking time on your Quick & Easy Cooking Guide and use your 3-inch rack for your model. If you have any questions please email chef at We're glad to help.
nuwavealice    3/26/2015    
I have Pro Plus oven. It does have only 3 inch rack. Will it be the same cooking time?
vitochka62    3/23/2015    
Just use your imagination. There's so many variations to try. I just used 1 egg beat into 1/2 cup of milk, salt and pepper. Press firmly into Italian seasoned bread crumbs and add grated Parmesan cheese. I did thick boneless/skinless breasts on Hi for 10 min each side. Cooked completely through as I don't want pink left in my chicken. Tasted great and I froze left-overs to reheat at a later date when I want a 10 min meal instead of 20. :)
jjammo1    8/16/2014    
Glad you enjoyed the recipe and found a way to make it your own. If you're not already a fan, head over to our Facebook page at and give us a LIKE. Once there, you'll enjoy recipes and tips from our fans and you can share your own by sending them to We'd love to see you there.
nuwavealice    3/25/2014    
Did this before I went to work (2nd shift) and had it for my dinner. Love love love it!
Don't think I'll be using regular bread crumbs in the can ever again. I didn't have any cayenne pepper so I used the Weber spice "Kickin' Chicken" instead. This is definitely a keeper!
anatomylady    3/24/2014    
We did drumbsticks tonight, adjusted the time to get all sides (added 5 min each to the last quarter turns). Still crunchy and moist. Also upped the cayenne a little. Rocking good. Definately a do again and again thing. Use 1/2 breading recipe for drummies, the whole thing was twice enough.
toursport    2/17/2014    
Air-fried is how we refer to frying in the NuWave Oven without oil. No extra fats and all the same crunchy texture you love. Enjoy!
nuwavealice    2/10/2014    
Is Air Fried the same as cooking in the Nuwave? Do you have to change anything on it to Air Fry?
slsgg24    10/9/2013    
i want to use tenderloins, but not sure as to how long to cook them for?? any suggestions
carito1381    8/27/2013    
I changed the recipe and combined 2 recipes. I used boneless skinless thighs.
I used the butter, but added honey to it. I then crushed corn flakes and spices. I needed some flour to get this to adhere, not too much.
Spices paprika, Cajun spice. Onion powder, garlic powder, white pepper, seasoning salt. I think any to a persons taste would work. We like kick.
It was juicy and when it sat a bit it was semi crispy. Yum!
quixie    7/21/2013    
Wow, this was the best oven fried chicken ever.
cyndygrange    7/17/2013    
Panko chicken is the best, and with my new NuWave it's going to be even better. Chef Jennifer, can you post some tips on reheating cooked food, please? Trial and error can be costly in terms of time and possibly over-cooking the food.
joodiefoodie    7/8/2013    
Our fans have prepared this both ways. If cooking from frozen, just run each piece under water to remove any ice crystals first. If you haven't already, give us a Like on our Facebook page. There, we have plenty of fans sharing photos, recipes and different tips and tricks. You can send pictures and recipes to and we'll share them for you.

alice1234    5/16/2013    
will the panko stay on the chicken while it is cooking? Also, what about dipping the tenders in egg and then the panko? I hope this gets answered.
godsgirl54    5/16/2013    
good but not good enough
ayalaelsa    4/22/2013    
I kid I kid with you 5 stars
ayalaelsa    4/22/2013    
Thank you for the feedback. Don’t forget to share stories and recipes from using our products on our Facebook page. Just LIKE us at I am sure all of our fans will love to hear from you.
chefkrystle    4/12/2013    
So easy and delicious.
yumyum2    4/12/2013    
Thank you so much for your reply,sorry I confused you at first. We are going to give your advice a whirl this evening. Every thing thus far that we have cooked on both devices came out what we consider time saving and perfect.
nanashirley    4/9/2013    
Glad you like it. Thanks for posting.
Chef Alice    2/13/2013    
Chicken came out great, I did not have the panko bread crumbs and substituted with regular Italian bread crumbs. I also mixed a little olive oil with the butter this kept it a little on the lighter side.... Awesome taste...
minichef    2/13/2013    
1st time I've tried panko (Japanese bread crumbs)and this recipe is awesome!!! Cooked my large pieces (from a family pack) 10 minutes per side (4 pieces fit on the 4 inch rack) and cooked the 2 thinner pieces in the mini for 7 minutes on one side and 8 minutes on the other. It all turned out wonderful. One thing I like my chicken a little juicier and will try 9 minutes on each side and see how that does.
cdeslo    1/26/2013    
If you haven't already, give us a Like on our Facebook fan page. There, we have plenty of fans sharing photos, recipes and different tips and tricks. You can send pictures and recipes to and we'll share them for you.
Chef Alice    12/10/2012    
I used 2 thawed med. thick chicken breasts & dipped in melted butter & covered w toasted french fried onions broken up. 8 minutes per side was perfect. Crunchy outside & moist inside.
cindyd1210    12/8/2012    
Do not be afraid to use spicy ingredients like cayenne pepper. Pepper always add a different taste but may not add any spiciness.
chefkrystle    8/1/2012    
I found some very thick breasts and was a little concerned that I might not be able to cook them through. They came out perfect! I had omitted the cayenne pepper, but I think that was a mistake- it's going back in the next time I cook this because it definitely needs the added flavor.
kibbles002    7/31/2012    

Yes, you can. I see the recipe is not posted on our page. But you can find it in the NuWave Complete Cookbook. You can change the recipes to your taste but will have to increase the cooking time because you do have bones-in. It is found on page 57 under the title of Oven Fried Chicken Tenders. Let me know if you need a copy of the recipe if you can not find your book.

chefkrystle    6/29/2012    
Can you air - fry bone-in chicken? If so, are there any recipes for that?
evcapers5    6/29/2012    
Loved this recipe! I found a deal on breast tenders at the store and offered salsa to dip them in - they were a hit! I cooked 10 tenders at a time for 6 minutes a 'side'. I flipped them just to make sure they cooked evenly although they probably would have been fine without flipping since the tenders are smaller.
tigerandtigress    6/17/2012    
Made this chicken the other night and it was wonderful. stayed nice and moist yet crispy
maggierose323    2/3/2012    
The recipe wording has been corrected. We apologize for the confusion.
Chef Alice    12/15/2011    
This recipe makes NO SENSE!!!
tjsgirl    12/15/2011    
My review is... what is MELTED butter, SOFTENED...???? How do you soften melted butter????
glacierhorse    12/5/2011    
my review is wtf the recipe calls for boneless skinless breasts but go on and it says skin side up hello
chefmike    10/13/2011    
Thanks for your nice comments. Yes, chicken is a tough one. We have to gage the times with the thickness of the chicken. I would rather the chicken be under cooked and you add more time than over-cooked.
Chef Jennifer    3/29/2011    
Made this on March 27, 2011 according to directions and it came out great! Depending on the thickness, I might stop at 9 minutes per side for thicker breasts. All in all though, it was very tasty.
rdbiker1    3/29/2011    
© Copyright 2018 NuWave LLC, Inc. All rights reserved.