It is so easy to make this parmesan crusted chicken in the air fryer that you’ll want to make it over and over! It is so crispy on the outside and moist on the inside; it’ll become your go-to dinner. Even better, this air fryer chicken recipe gets so deliciously crispy with only a fraction of the oil, thanks to the air fryer! Dare I say, it’s even better than what you’d get at a restaurant!
This is a meal that your whole family will love. It is perfect for a busy weeknight as well as entertaining guests. It also goes along with everything. I love serving this parmesan crusted chicken with my crispy shallot green beans recipe, mushroom rice recipe, and black bean salad recipe. Everyone will want seconds!
Key Ingredients You Need
- Chicken — I used boneless skinless chicken breasts, but boneless skinless thighs would also work. This recipe calls for slicing the chicken breasts in half, so they’re thinner, but if you have thin chicken breasts to start, you might be able to skip cutting them!
- Mayonnaise — The mayonnaise helps keep the meat moist and juicy and helps the panko breadcrumb mixture stick to the chicken breast.
- Parmesan cheese — While grating parmesan cheese fresh from a block is best, you can use pre-grated parmesan to save yourself time.
- Panko breadcrumbs — I recommend using panko breadcrumbs over traditional breadcrumbs as they give you a crunchier exterior.
How to Make Air Fryer Parmesan Crusted Chicken
Step 1: Cut the chicken breasts in half, width-wise, to make them into two thinner breasts. Season each breast with salt and pepper to taste.
Step 2: Spread mayonnaise over all of the chicken breasts. Set aside.
Step 3: In a shallow dish, add the panko breadcrumbs, parmesan cheese, parsley, and garlic powder. Whisk to combine well.
Step 4: Dip each breast into the breadcrumbs mixture on both sides, using your fingers to press the coating into the chicken gently.
Step 5: Spray each prepared breast with a light coat of olive oil spray.
Step 6: Place the chicken into the air fryer basket and cook at 380 F for 10 to 13 minutes, or until the internal temperature of the chicken has reached 165 F. Flip the chicken halfway through the cooking time.
Tips For This Recipe
- Make sure you do not stack the chicken breasts in the air fryer basket. You want the hot air to be able to reach all of the chicken breasts so it gets crispy. If they overlap, you’ll end up with soggy or uncooked spots on the parmesan crusted chicken.
- Shake off any excessive breadcrumbs on the chicken breasts before adding them to the air fryer basket. This way, you don’t get large clumps of breadcrumbs unevenly on the chicken.
- Make sure to spray the coated chicken breasts evenly with oil, as it helps the parmesan crusted chicken crisp up in the air fryer.
- The cooking time depends on the thickness of the chicken breasts. I highly recommend using a meat thermometer to ensure the internal temperature of the parmesan crusted chicken is 165 F at the thickest part.
Frequently Asked Questions
Yes, a few spritzes of oil will help your parmesan crusted chicken crisp up and turn golden in the air fryer! However, it’s a lot less oil than frying the chicken breasts on the stovetop.
When stored in an airtight container in the fridge, this chicken lasts 3 to 4 days. Reheat leftovers in the air fryer to keep the chicken crispy.
You can! Cool the chicken breasts before freezing them on a lined baking sheet. Once frozen solid, transfer them to a freezer bag and store them in the freezer for up to 3 months.
IF YOU LOVE THIS RECIPE TRY THESE OUT!
If you’ve tried this Air Fryer Parmesan Crusted Chicken Recipe, then don’t forget to leave me a 5 star rating and let me know how it went in the comments below!
Air Fryer Parmesan Crusted Chicken
Ingredients
- 2 large chicken breasts
- ¾ cup parmesan cheese grated
- 1 cup panko breadcrumbs
- 1 cup mayonnaise
- salt and pepper to taste
- 1 tbsp garlic powder
- ½ cup fresh parsley chopped fine
- olive oil spray
Instructions
- Cut the chicken breasts in half, width-wise, to make them into two thinner breasts.
- Season each breast with salt and pepper to taste.
- Spread mayonnaise over all of the chicken breasts. Set aside.
- In a shallow dish, add the panko breadcrumbs, parmesan cheese, parsley, and garlic powder. Whisk to combine well.
- Dip each breast into the breadcrumbs mixture on both sides, using your fingers to press the coating into the chicken gently.
- Once all of the chicken breasts have been fully prepped, spray each one with a light coat of olive oil spray.
- Place the chicken into the air fryer basket and cook at 380 F for 10 to 13 minutes, or until the internal temperature of the chicken has reached 165 F. Flip the chicken halfway through the cooking time.
Notes
- Make sure you do not stack the chicken breasts in the air fryer basket. You want the hot air to be able to reach all of the chicken breasts so it gets crispy. If they overlap, you’ll end up with soggy or uncooked spots on the parmesan crusted chicken.
- Shake off any excessive breadcrumbs on the chicken breasts before adding them to the air fryer basket. This way, you don’t get large clumps of breadcrumbs unevenly on the chicken.
- Make sure to spray the coated chicken breasts evenly with oil, as it helps the parmesan crusted chicken crisp up in the air fryer.
- The cooking time depends on the thickness of the chicken breasts. I highly recommend using a meat thermometer to ensure the internal temperature of the parmesan crusted chicken is 165 F at the thickest part.
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