Air Fryer Parmesan Crusted Chicken (Printable version)
Golden crispy chicken with savory parmesan coating, air-fried to juicy perfection
# 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 it:
01 - Preheat the air fryer to 400°F for 3 minutes before starting.
02 - Pat the chicken breasts dry with paper towels. If thick, pound to even thickness of about 3/4 inch for uniform cooking.
03 - In a shallow bowl, whisk together eggs and milk until fully combined.
04 - In another shallow bowl, combine panko, parmesan, garlic powder, Italian seasoning, paprika, salt, and pepper. Mix thoroughly.
05 - Dip each chicken breast into the egg mixture, coating completely, then press into the parmesan breadcrumb mixture, ensuring an even, thick crust adheres to all sides.
06 - Lightly spray both sides of the coated chicken breasts with olive oil spray to promote golden crisping.
07 - Arrange chicken breasts in a single layer in the air fryer basket. Cook in batches if necessary to avoid overcrowding.
08 - Air fry for 9 minutes at 400°F until the bottom crust begins to golden.
09 - Flip the chicken, spray again lightly with oil, and air fry for another 7 to 9 minutes until the crust is golden brown and the internal temperature reaches 165°F.
10 - Let the chicken rest for 3 minutes before slicing and serving to allow juices to redistribute.
# Expert tips:
01 -
- The parmesan creates this incredible umami rich crust that actually sticks to the chicken instead of falling off
- You get that restaurant quality crunch and golden color in under 20 minutes without heating up your whole kitchen
02 -
- Crowding the air fryer basket makes the crust steam instead of crisp, so work in batches if needed
- Spraying after flipping instead of before keeps the coating from getting soggy in those final minutes
03 -
- Patting the chicken completely dry before the egg wash prevents breading from sliding off during cooking
- Substituting chicken thighs yields even juicier results if you don't mind adjusting the cook time slightly