Air Fryer Pollo Empanizado

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This Air Fryer Pollo Empanizado is a Mexican chicken recipe that’s air-fried to crispy perfection in minutes and perfect for weeknight meals.

This recipe, also known as Milanesa de Pollo, is modified to be manageable as a quick weeknight dinner made in the air fryer instead of deep-fried in a skillet.

Empanizado Pollo Recipe

If I said we adore our air fryer recipes, that would be a complete understatement. I was excited to see how quickly and tasty these chicken cutlets turned into Pollo Epanizado. They were so juicy when we cut into them.

I was hesitant since I enjoy the traditional pan-fried version of this dish, but it’s a bit messy and a little greasy to make that way. Yay – another air fryer win for dinner.

We have been shocked at how much we cook in our air fryer. From breakfast potatoes with bacon to pizza breadsticks to bang-bang salmon, we are always cooking up something good. That rack-style air fryer is the best kitchen tool ever. If you don’t have one, you need one.

Empanizado Pollo Recipe Ingredients

• Chicken breasts: Boneless, skinless chicken breasts are cut in half horizontally, then pounded out into thin cutlets.
• Panko breadcrumbs: The crumbs are irregular in shape and size, forming a good crust. If you don’t have Panko, you can substitute regular bread crumbs.
• Grated Parmesan: This is not a traditional ingredient in Empanizado Pollo, but my family loves the flavor that Parmesan adds so I include it. This ingredient is completely optional.
• Spices and flavorings: Garlic powder, onion powder, chili powder, Kosher salt, ground cumin, oregano flakes, chopped cilantro, and minced chipotle or chipotle sauce
• Condiments: Olive oil, ranch dressing, and mayonnaise
• Minced chipotles or chipotle sauce: I always have minced chipotle as a condiment in my fridge. I love the smoke and fire they add to any dish. Go easy – chipotles are hot! Chipotles are smoked jalapenos if you aren’t aware.

Recipe Tips

• Use the Panko crumbs if you want good breading for this chicken dish. Regular bread crumbs will still work ok, of course, but they don’t give the good texture for the breading that Panko breadcrumbs do.
  
• To slice the chicken breasts in half horizontally, freeze them for 30 minutes prior. Slicing partially frozen poultry or meat makes the task much easier.
  
• Air fry the chicken in batches instead of crowding the breaded cutlets onto the rack. To achieve good browning, there should be plenty of room around each piece of chicken so the air can circulate well.

How to Make Air Fryer Pollo Empanizado

Place the chicken breasts onto a large cutting board. Slice horizontally in half to create two thin chicken pieces from each one.

Cover the chicken breasts with plastic wrap or place them into a heavy-duty gallon bag.

Use a meat mallet to pound the chicken until each one is no more than 1/4-inch in thickness.

Using a silicone pastry brush, brush each chicken cutlet with oil on both sides, then season to taste, with salt and pepper.

In a large, shallow bowl, combine the Panko with the Parmesan, granulated garlic and onion, kosher salt, chili powder, cumin, and oregano until well combined.

Now dredge the chicken into the Panko mixture on both sides until nicely coated.

As you work, place the chicken cutlets onto a parchment-lined baking sheet, keeping them separated until the four pieces of chicken are all breaded.

Place the prepared chicken cutlets onto the air fryer rack.

You will have to air fry in batches so the cutlets don’t touch each other while they cook. I could do two at a time in my air fryer.

Air fry the chicken at 350 degrees F. for 3-4 minutes per side, until nicely crispy and golden brown.

Cooking time can vary depending on how your air fryer cooks.

When you’re air frying the breaded chicken cutlets, keep in mind they will cook very quickly.

Over-cooking results in Pollo Empanizado which is dry and chewy.

While the chicken cooks, make the sauce. In a bowl, combine the ranch dressing, mayonnaise, and chipotles until well blended. Keep refrigerated.

Serve at once while the chicken is still very warm, garnished with sauce and chopped cilantro.

What is Pollo Empanizado?

Pollo Empanizado translates to “breaded” chicken. It is a traditional dish made of thinly sliced chicken pieces that are first breaded and then deep-fried.

Also known as “Milanesa de Pollo” or “Chicken Milanesa”, breaded chicken cutlets are found to be a staple in many Latin American households and the dish is now gaining quite a lot of popularity in the U.S.

The air fryer makes it a much less messy dish and clean-up is easier, too.

Torta de Milanesa de Pollo

Breaded, fried chicken (Pollo Empanizado) gets sandwiched between two toasted buns and dressed with Mexican-style fixings, such as spicy mayo spread, sliced avocado, lettuce, sliced tomatoes, and zesty pickled vegetables.

Making Torta de Milanesa de Pollo (chicken sandwiches) is a great way to use up leftover Pollo
Empanizado.

Crisp up and reheat the chicken in the air fryer, add toasted buns and the fixings, and you’ve got yourself a delicious sandwich.

What to Serve with Air Fryer Pollo Empanizado

My family loves rice as a side dish to Pollo Empanizado, as well as smashed garlic potatoes.

It’s also delicious with just a basic mixed greens salad topped with sliced tomatoes. We love the simplicity of a Pollo Epanizado meal – meat, starch, and salad. Dinner’s done!

Crunchy mexican coleslaw is a refreshing side dish to serve with Pollo Empanizado, and my family also seems to enjoy black bean salad with corn, too.

One of our favorite healthy salads to serve as a side dish with Pollo Empanizado is mexican salad with honey-lime dressing.

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