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Breaded chicken with lemon slices

Air Fryer Lemon Pepper Chicken Breast

This Lemon pepper chicken is cooked perfectly in the air fryer and perfect to make weeknights for the family.
Course Main Entree
Cuisine American
Prep Time 25 minutes
Cook Time 14 minutes
Total Time 39 minutes
Servings 4 -6 servings
Calories 347kcal
Author Charla


  • 4-6 chicken breasts washed and dried

The breading

  • 2 cups of almond meal
  • 2 tablespoon of lemon pepper seasoning see post for link
  • ½ teaspoon of garlic granules
  • ½ tablespoon of rosemary
  • 1 tablespoon of lemon zest
  • ¼ cup of lemon juice
  • 1 teaspoon of himalayan pink salt

For the egg wash

  • 2 large eggs
  • 2 tablespoon of lemon juice


  • Coat/spray the air fryer basket with oil and set aside
  • Place the chicken on a chopping board then cover over the chicken with cling film (saran wrap). Use your mallet/tenderise to hit the chicken several times all over to soften and flatten it out.
  • Place all of the ingredients for the breading in a large bowl and mix thoroughly
  • Crack the eggs in another medium sized bowl and beat together to make the egg wash and place next to the breading
  • Dip one chicken breast at a time in the egg wash. Then use a pinching motion using your index finger (or tongs) and thumb to pick up the chicken breast. Allow the excess to drip back into the bowl before placing the bowl with the breadcrumbs.
  • Place the chicken in the breading (still holding onto the chicken in a pinching motion) and roll the chicken into the breadcrumbs while still holding onto the chicken breast using the pinching motion. Pile any extra crumbs on if there are any uncoated areas.
  • Pull the chicken from the breading (still pinching it in place) and shake off the excess crumbs
  • Repeat the above 3 steps with the remaining chicken
  • Place each chicken in the air fryer basket (work in batches if necessary) and drizzle/spray a small amount of oil top of the chicken fillets.
  • Switch the air fryer on then select M temperate for 14 minutes at temperature 180c/356F making sure to turn half way through.


  • Chicken breast fillets are preferred for this recipe especially if you want lean meat and follow a healthy eating lifestyle. However you can use a different cut of meat if you wish i.e thighs, wings, leg but you would need to adjust the cooking time.
  • Tenderising the meat: Very important aspect for that succulent chicken fillets. I used a mallet, chopping board and cling flim (saran wrap) to create a barrier between the chicken and the mallet so it won't directly hit the meat.
  • I used my homemade Lemon Pepper Seasoning . It's a nice inexpensive balance of lemon & pepper that can be used for other culinary concepts.
  • Use gluten free panko or chickpea breadcrumbs if you have a nut allergy.
  • The egg wash: Lemon juice so the fillet can be infused with more lemon. Don't put off by the amount of lemon being referenced in the recipe. I have tried it several times on family too and they have given me the seal of approval.


Calories: 347kcal | Carbohydrates: 20g | Protein: 64g | Fat: 37g | Saturated Fat: 5g | Cholesterol: 275mg | Sodium: 879mg | Potassium: 975mg | Fiber: 9g | Sugar: 3g | Vitamin A: 377IU | Vitamin C: 13mg | Calcium: 268mg | Iron: 6mg