Description
Crispy and flavorful Air Fryer Parmesan Crusted Chicken made with a crunchy parmesan and panko coating, seasoned with garlic, Italian herbs, paprika, and black pepper. Perfectly juicy on the inside and crisp on the outside, ready in just 20 minutes using an air fryer for a quick and delicious dinner option.
Ingredients
Scale
Chicken
- 2 chicken breasts boneless, skinless
Coating
- 1/4 cup mayonnaise
- 1/3 cup parmesan cheese freshly grated
- 1/3 cup Panko breadcrumbs
- 1/4 teaspoon garlic powder
- 1/4 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper freshly ground
- 1/4 teaspoon sea salt adjust to taste
Instructions
- Prepare Chicken: Slice each chicken breast horizontally into two halves with a sharp knife to create thinner cutlets. Pat the chicken dry with paper towels to help the coating stick better. Spread mayonnaise evenly on both sides of each chicken piece using a butter knife.
- Mix Coating: In a wide and shallow bowl, combine the parmesan cheese, Panko breadcrumbs, garlic powder, Italian seasoning, paprika, freshly ground black pepper, and sea salt. Stir well with a fork or spoon to mix all ingredients thoroughly.
- Coat Chicken: Dredge each chicken piece in the parmesan and breadcrumb mixture, coating one side first and then the other. Press gently with your hands to ensure the coating adheres well to the chicken.
- Preheat Air Fryer: Preheat your air fryer to 380 degrees Fahrenheit to ensure even cooking and a crispy crust.
- Cook Chicken: Place the coated chicken breasts in a single layer inside the air fryer basket, making sure not to overcrowd. Cook for 12 minutes, flipping the chicken pieces halfway through to brown both sides evenly.
- Serve: Once cooked, serve the chicken hot directly from the air fryer. Optionally, slice the chicken for easier serving and pair it with your favorite sauce or side dishes.
Notes
- If you prefer not to use mayonnaise, you can brush the chicken with egg whites before coating to help the crust stick.
- Do not overcrowd the air fryer basket; cook in batches if needed to ensure crispy and even cooking.
- For storage, refrigerate any leftovers in an airtight container for up to 3 days. Reheat in the air fryer for best crispiness.
- This recipe can be frozen after cooking; thaw completely before reheating.
Nutrition
- Serving Size: 1 chicken breast half
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 110 mg
