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image of top down realistic mise en place shot fresh raw chicken breasts grated parmesan cheese panko breadcrumbs mayonnaise egg garlic powder Italian seasoning salt pepper olive oil spray oregano lemon zest healthy clear glass bowls rustic brown wooden kitchen sets white marble kitchen counter soft diffuse daylight
katya bou

Air Fryer Parmesan Crusted Chicken

This Air Fryer Parmesan Crusted Chicken delivers a crust so golden and crisp, thanks to the magic of the air fryer and a generous dusting of panko breadcrumbs and aged Parmesan, that it genuinely rivals any deep-fried preparation. It's low-fuss, high-flavor, and ready in under 20 minutes.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 2 servings
Course: Main Course
Cuisine: American, Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 large Chicken Breasts boneless, skinless
  • 1 cup Panko Breadcrumbs
  • 1/2 cup Grated Parmesan Cheese finely grated
  • 1 tsp Italian Seasoning
  • 1 tsp Garlic Powder
  • to taste Salt
  • to taste Freshly Ground Black Pepper
  • 2-3 tbsp Mayonnaise or 1 beaten egg as binding agent
  • as needed Olive Oil Spray

Equipment

  • Air Fryer,
  • Shallow Dish
  • Meat Mallet

Method
 

  1. Lay the chicken breasts on a cutting board and cover them with plastic wrap. Use the flat side of a meat mallet or a heavy rolling pin to pound them down until they are uniformly about 1/2 inch thick. Pat them dry with paper towels.
  2. In a shallow dish, mix the Panko breadcrumbs, grated Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper. In a second shallow dish, place your binding agent—either the beaten egg or mayonnaise.
  3. Take one chicken breast and lightly coat both sides with the binding agent (egg or mayo). Shake off any excess. Immediately dredge the chicken fully into the Panko-Parmesan mixture, pressing firmly so the mixture adheres completely. Repeat with the second chicken breast.
  4. Preheat your air fryer to 375°F (190°C) for about 3-5 minutes. Lightly spray the air fryer basket with olive oil spray. Place the coated chicken breasts in the basket, ensuring they are in a single layer.
  5. Generously spray the tops of the chicken with the olive oil spray. Air fry for 8 minutes.
  6. Open the air fryer basket, flip the chicken carefully, and spray the second side with olive oil. Continue to cook for another 6-10 minutes, or until the internal temperature reaches 165°F (74°C).
  7. Remove the chicken and let it rest on a cutting board for 5 minutes before slicing or serving whole.

Nutrition

Calories: 450kcalCarbohydrates: 20gProtein: 45gFat: 20g

Notes

Use Panko for the best crunch. Pat chicken dry before coating to ensure adhesion. For mayo, full-fat works best. Store leftovers in fridge up to 3 days, reheat in air fryer at 350°F for 3-5 min to maintain crispness. Variations: Add lemon zest for brighter flavor, or top with marinara and mozzarella for Chicken Parmesan.
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