Extra Virgin Olive Oil - Some people say you should never to fry in extra virgin olive oil, but I disagree.We will take it one step further and pound the chicken out to be extra thin, because the thinner they are, the better they are. You can start with whole chicken breasts and slice them thin, or buy chicken breasts that have already been thinly sliced. Chicken - Use boneless, skinless chicken breasts for this recipe.Use either one or both, just make sure you're using the good stuff - it makes a difference. Grated Cheese - For this recipe, I find a good quality parmesan, such as Grana Padano or Parmigiano Reggiano, and a good quality Pecorino Romano, such as Locatelli, are interchangeable.

I prefer to season my own breadcrumbs rather than using already seasoned Italian breadcrumbs because the flavor is so much better.

They're lighter than traditional breadcrumbs and make the best crispy coating. Otherwise, unseasoned Panko is the way to go.

Breadcrumbs - If you have homemade breadcrumbs - use those.

Adding grated cheese to the egg mixture makes the breading.

Seasoning each piece of chicken before breading makes the meat juicy and flavorful.Pounding out the chicken super thin ensures they cook through in the pan with no oven required.Instead of using store bought Italian breadcrumbs, these are made with homemade seasoned breadcrumbs to make them extra crispy and cheesy.A beginner friendly recipe - I started making these when I was just a kid!.

Italian bread crumb chicken air fryer