Air Fryer Parmesan Crusted Chicken (Print)
Golden, crispy chicken with savory parmesan coating cooked perfectly in the air fryer.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 6 oz each)
→ Breading
02 - 1 cup panko breadcrumbs
03 - 2/3 cup grated parmesan cheese
04 - 1 teaspoon garlic powder
05 - 1 teaspoon Italian seasoning
06 - 1/2 teaspoon paprika
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Coating
09 - 2 large eggs
10 - 2 tablespoons milk
→ For Spraying
11 - Olive oil spray
# How to Make:
01 - Preheat the air fryer to 400°F for 3 minutes.
02 - Pat the chicken breasts dry with paper towels. If thick, pound to even thickness (about 3/4 inch).
03 - In a shallow bowl, whisk together eggs and milk.
04 - In another shallow bowl, combine panko, parmesan, garlic powder, Italian seasoning, paprika, salt, and pepper.
05 - Dip each chicken breast into the egg mixture, coating completely, then press into the parmesan breadcrumb mixture, ensuring an even, thick crust.
06 - Lightly spray both sides of the coated chicken breasts with olive oil spray.
07 - Arrange chicken breasts in a single layer in the air fryer basket. Cook in batches if necessary.
08 - Air fry for 9 minutes, flip, spray again lightly, and air fry for another 7–9 minutes until the crust is golden and the internal temperature reaches 165°F.
09 - Let rest for 3 minutes before slicing and serving.
# Expert Advice:
01 -
- The parmesan crust gets impossibly crispy without deep frying, making that satisfying crunch feel like a guilty pleasure while actually being pretty wholesome
- It comes together in under 35 minutes but tastes like something from a restaurant that requires a reservation two weeks out
02 -
- I learned the hard way that overcrowding the air fryer makes the crust soggy, so cook in batches and keep the first batch warm in a low oven
- Spraying the chicken again after flipping is what creates that evenly golden, professional looking crust instead of pale patches
03 -
- Using grated parmesan from the refrigerated section rather than the shelf stable kind melts and adheres better for a crust that does not fall off
- Pounding the chicken to even thickness is the single most important step for juicy results every time