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Air Fryer Chicken Piccata
Air Fryer Chicken Piccata
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Crispy air-fried chicken fillets topped with tangy lemon-caper butter sauce in this delicious chicken piccata.
Ingredients:
  • 2 large eggs, beaten
  • 3 tablespoons lemon juice, divided
  • 1 teaspoon garlic powder
  • 0.5 cup all-purpose flour
  • 0.5 cup grated Parmesan cheese
  • 2 tablespoons dried parsley flakes
  • 1 pound skinless, boneless chicken breast halves
  • nonstick cooking spray
  • 2 tablespoons butter
  • 0.5 cup chicken broth
  • 2 tablespoons capers with liquid, or more to taste
Instructions:
  • For the dredging station, combine eggs, 1 tablespoon lemon juice, and garlic powder in a bowl. In a separate bowl, mix flour, Parmesan, parsley, and salt until well blended.
  • Preheat the air fryer to 375 degrees F (190 degrees C following the manufacturer's guidelines, then lightly coat the bottom insert with cooking spray.
  • Lay the chicken between two sheets of heavy plastic on a sturdy surface. Use the smooth side of a meat mallet to gently and evenly pound the chicken until thin.
  • Coat chicken in flour mixture, dip in egg wash, and coat again in flour mixture. Arrange in air fryer without overlapping. Cook in batches if needed.
  • Cook in the hot air fryer until the center is no longer pink and the juices run clear, approximately 14 minutes. Ensure the internal temperature reaches at least 165°F (74°C) with an instant-read thermometer.
  • As the chicken cooks, melt butter in a saucepan over medium heat. Mix in chicken broth, 2 tablespoons of lemon juice, and capers with their liquid. Let it simmer and reduce slightly until thin while the chicken cooks.
  • Drizzle the lemon-butter sauce over the chicken before serving.

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