This Crispy Lemon Chicken is one of those weeknight recipes that feels fancy without any extra fuss. Think golden, crunchy chicken cutlets with a bright, zingy lemon sauce poured over the top! It’s light, satisfying, and seriously flavorful.
😍Why You’ll Love It
If you love crispy breaded chicken but don’t feel like deep frying or cleaning up a greasy stovetop, these crispy lemon chicken cutlets are for you. The air fryer gives you all that crunch without the oil splatter, and the lemon sauce is so simple but brings everything to life.
It’s also perfect for meal prepping — just keep the sauce separate and pour it on when serving. Pair it with jasmine rice, noodles, or some sautéed green beans for a full meal.
✅What You’ll Need
- Chicken breasts – Slice them in half and pound if needed for even cooking.
- Cornstarch, eggs & panko breadcrumbs – The winning combo for that ultra-crispy coating.
- Lemon zest & red pepper flakes – Adds zing and just a hint of heat.
- Ginger– The base of the lemon sauce for bold, fragrant flavor.
- Stock & lemon juice – For a bright, balanced sauce.
- Shaoxing wine or dry sherry – Adds a little depth (you can skip it if you don’t have it).
- Soy sauce & sugar – Adjust to taste.
- Cornstarch slurry – To thicken the sauce until it’s silky and glossy.
- Green onions – Optional, but they make a great garnish for color and crunch.
🔪How to Make Crispy Lemon Chicken Cutlets
Here’s a quick overview — full instructions are in the recipe card below!
Set up a breading station with cornstarch, beaten eggs, and panko.
Coat the seasoned chicken in cornstarch → dip in egg → press into panko until fully coated.
Air fry at 400°F for 10–12 minutes, flipping halfway, until golden and cooked through.
While that cooks, make your lemon sauce: sauté ginger, then add the wine, stock, lemon juice, soy sauce, sugar, and thicken with a cornstarch slurry.
👨🍳Helpful Tips
- Don’t overcrowd the air fryer basket — cook in batches for the best texture.
- Panko breadcrumbs give you the crunchiest result, but regular breadcrumbs work too.
- If you prefer thighs, go for it — just adjust cooking time slightly.
- Make extra lemon sauce… you’ll want to drizzle it on everything.
✨Substitutions and Variations
- Add a little garlic to the sauce if you love extra bold flavor.
- Make it spicy with more chili flakes or a dash of hot sauce.
- Use chicken tenders for a kid-friendly version.
- Swap the stock for chicken broth or even water in a pinch.
🍽️Serving Suggestions
We love this with fluffy white rice, but it also works great with chow mein noodles or even tucked into lettuce wraps. For a veggie side, try steamed broccoli, snow peas, or sautéed bok choy.
🗄️Leftovers and storage
- Leftovers? Lucky you. Store the chicken and sauce separately in airtight containers.
- Reheat the chicken in the air fryer at 350°F until warm and crispy again (about 4–5 minutes). Warm the sauce in a small pan or microwave until just heated through.
- We wouldn’t recommend freezing it — the coating can get soggy and lose that crunch.
If you try this crispy lemon chicken, we’d love to hear how it turned out! Don’t forget to rate the recipe ⭐⭐⭐⭐⭐ — it really helps and lets others know it’s worth making!
Crispy Lemon Chicken Cutlets
Ingredients
For the Chicken:
- ¼ cup cornstarch
- 2 large eggs lightly beaten
- 1 ¾ cups plain breadcrumbs or panko
- 2 large chicken breasts boneless, skinless, halved and pounded evenly if needed
- 2 teaspoons lemon zest
- ¼ teaspoon red pepper flakes adjust to taste
- salt and ground black pepper as needed
- 2 green onions or scallions, thinly sliced (optional, for garnish)
For the Lemon Sauce:
- 1 tablespoon vegetable oil
- 1 teaspoon freshly grated ginger
- 2 tablespoons dry sherry or Shaoxing wine
- 1 cup hot vegetable/chicken stock
- juice of 2 lemons about ⅓ cup
- 2 tablespoons granulated sugar adjust to taste
- salt as needed
- 1 tablespoon low-sodium soy sauce
- 2 tablespoons cornstarch mixed with 4 tablespoons cold water for thickening
Instructions
- Set up three bowls: one with ¼ cup cornstarch, one with 2 large eggs (beaten), and one with 1 ¾ cups plain breadcrumbs or panko.
- Season the chicken breasts with 2 teaspoons lemon zest, ¼ teaspoon red pepper flakes, salt and ground black pepper.
- Coat each piece in cornstarch, then dip in the beaten egg, and finally coat thoroughly in breadcrumbs.
- Preheat your air fryer to 400°F (200°C) °F.
- Air fry the chicken: Lightly spray both sides of the breaded chicken with cooking spray or brush with a little oil. Place the chicken in the air fryer basket in a single layer.
- Cook for 10–12 minutes, flipping halfway through, until golden brown and fully cooked (internal temp should reach 165°F). Air fry for an extra minute or two if needed for crispiness.
- To Make the Lemon Sauce: In a small saucepan, heat 1 tablespoon vegetable oil over medium-high heat.
- Add 1 teaspoon freshly grated ginger and stir-fry for 1 minute or until fragrant.
- Pour in 2 tablespoons dry sherry or Shaoxing wine and let it bubble.
- Add 1 cup hot vegetable/chicken stock and bring it to a simmer.
- Stir in juice of 2 lemons, 2 tablespoons granulated sugar, salt, and 1 tablespoon low-sodium soy sauce.
- Add 2 tablespoons cornstarch mixed with 4 tablespoons cold water and stir until the sauce thickens, about 1–2 minutes.
Notes
Nutrition
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Brian says
I followed the recipe to a T and WOW. Perfect golden crunch and the lemon zest added such a fresh kick. Even my picky teenager asked for seconds!
Tatiana says
That’s what we love to hear, Brian—crispy outside, juicy inside, and teenager-approved! Thanks for the kind words 😄