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Air Fryer Parmesan Crusted Chicken

Close-up of two golden-brown pieces of air fryer parmesan crusted chicken on a grey plate, sprinkled with parsley.

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Juicy chicken breasts with a crispy parmesan panko crust, cooked quickly in your air fryer. This recipe is perfect for a fast and flavorful weeknight dinner.

Ingredients

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  • 2 boneless, skinless chicken breasts (about 6–8 oz each)
  • 1/2 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large egg
  • 1 tablespoon water
  • 1 tablespoon olive oil (for greasing air fryer basket)

Instructions

  1. Preheat your air fryer to 380°F (190°C).
  2. Cut each chicken breast in half horizontally to create thinner cutlets.
  3. In a shallow dish, combine panko breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, salt, and pepper. Mix well.
  4. In another shallow dish, whisk the egg with 1 tablespoon of water.
  5. Dip each chicken cutlet into the egg mixture, ensuring it’s fully coated.
  6. Press the egg-coated chicken cutlet into the panko-Parmesan mixture, coating both sides evenly.
  7. Lightly grease your air fryer basket with olive oil.
  8. Place the coated chicken cutlets in the air fryer basket in a single layer, ensuring they do not overlap. You may need to cook in batches.
  9. Air fry for 10-12 minutes, flipping halfway through, until the chicken is golden brown, crispy, and cooked through. The internal temperature should reach 165°F (74°C).
  10. Remove from air fryer and let rest for a few minutes before serving.

Notes

  • For extra crispy chicken, ensure your panko breadcrumbs are fresh.
  • Serve with your favorite side dishes like roasted vegetables, a fresh salad, or pasta.
  • This recipe is great for meal planning and can be reheated in the air fryer for a quick lunch.

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