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Grilled jalapeno chicken garnished with cilantro and jalapeno slices.

Crispy Air Fryer Jalapeño Chicken

Tender chicken breasts stuffed with cream cheese and jalapeños, coated in a spicy breadcrumb crust and air fried to golden perfection. This flavorful dish delivers the perfect balance of heat and creamy richness.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 4 pieces boneless skinless chicken breasts 6-8 oz each, butterflied
  • 4 oz cream cheese softened
  • 2 medium jalapeño peppers seeded and finely diced
  • 1/2 cup shredded cheddar cheese
  • 2 cloves garlic minced
For the Coating
  • 1 cup panko breadcrumbs
  • 1/2 cup all-purpose flour
  • 2 large eggs beaten
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp cayenne pepper
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil spray

Equipment

  • Air Fryer
  • Sharp Knife
  • Cutting Board
  • Mixing bowls
  • Meat Thermometer

Method
 

Prepare the Filling
  1. In a mixing bowl, combine softened cream cheese, diced jalapeños, shredded cheddar cheese, and minced garlic. Mix well until smooth and evenly combined.
Prepare the Chicken
  1. Using a sharp knife, carefully butterfly each chicken breast by cutting horizontally through the center, leaving about 1/2 inch uncut so it opens like a book. Pound lightly to even thickness.
  2. Season the inside of each chicken breast with salt and pepper. Divide the cream cheese filling evenly among the 4 chicken breasts, spreading it on one side of the butterflied breast.
  3. Fold the chicken breast over the filling and secure edges with toothpicks if needed. Press edges firmly to seal.
Set Up Coating Station
  1. Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with paprika, garlic powder, cayenne pepper, salt, and black pepper.
  2. Dredge each stuffed chicken breast first in flour, then dip in beaten eggs, and finally coat thoroughly with the seasoned breadcrumb mixture, pressing gently to adhere.
Air Fry the Chicken
  1. Preheat air fryer to 375°F (190°C). Lightly spray the air fryer basket with cooking spray.
  2. Place the coated chicken breasts in the air fryer basket, seam side down. Do not overcrowd - cook in batches if necessary. Lightly spray tops with olive oil spray.
  3. Air fry for 12 minutes, then carefully flip and cook for an additional 6-8 minutes until golden brown and internal temperature reaches 165°F (74°C).
  4. Remove from air fryer and let rest for 5 minutes before removing toothpicks and slicing. Serve immediately while hot and crispy.

Notes

For milder heat, remove all seeds from jalapeños. For extra heat, leave some seeds or add a pinch more cayenne pepper. Chicken can be prepared up to 4 hours ahead and refrigerated before coating and cooking. Leftovers keep in refrigerator for 3 days and can be reheated in the air fryer at 350°F for 3-4 minutes.