Mayo parmesan crusted chicken is a quick air fryer dinner with a golden, crunchy crust and juicy chicken underneath. A thin coat of mayonnaise helps a mix of Parmesan and panko stick to every side of the chicken, so you get a crisp, cheesy coating without any flour or eggs.
The whole recipe takes about 30 minutes from start to finish, and the air fryer keeps the cleanup to a bowl and a basket. It is an easy weeknight meal that works with mashed potatoes, steamed green beans, or a fresh salad.
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Why This Mayo Parmesan Crusted Chicken Recipe Works
Mayonnaise is made from oil and egg, so it works as both a moisture barrier and a glue. It keeps the chicken juicy and gives the cheese and breadcrumbs something to hold onto, which means you skip the messy three step breading.
Pounding the chicken to an even thickness helps it cook at the same rate from edge to center. Panko adds crunch, Parmesan adds salty, nutty flavor, and a light spray of oil helps the crust brown in the circulating hot air.
Ingredients for Mayo Parmesan Crusted Chicken
- 4 boneless skinless chicken breasts
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup mayonnaise (Greek yogurt also works)
- Cooking spray
Parmesan is already salty, so the crust needs only a little added salt. Freshly grated Parmesan melts and browns better than the pre grated kind in a shaker.
How to Make Mayo Parmesan Crusted Chicken
1. Preheat the air fryer.
Preheat the air fryer to 400 degrees F for 3 to 5 minutes.
2. Prepare the chicken.
Pound the chicken to an even thickness so it cooks evenly. Pat each piece completely dry with paper towels.
3. Mix the crust.
In a bowl, stir together the Parmesan, panko, garlic powder, Italian seasoning, salt, and pepper.
4. Coat with mayonnaise.
Spread the mayonnaise in a thin, even layer over each piece of chicken.
5. Add the crust.
Press each piece into the Parmesan mixture until it is well coated on both sides.
6. Air fry.
Place the chicken in the basket in a single layer and spray the tops lightly with cooking spray. Cook for 6 to 7 minutes, flip, spray again, and cook 5 to 7 minutes more. Cook in batches if the pieces do not fit.
7. Check and rest.
The chicken is done when the internal temperature reaches 165 degrees F. Let it rest for 5 minutes before serving.
How to Serve Mayo Parmesan Crusted Chicken
Serve the chicken hot with creamy sides such as these bacon garlic mashed potatoes and a tray of roasted vegetables. For a lighter dinner, slice the chicken and serve it over a fresh salad.
If you like a crunchy parmesan crust, you may also enjoy the parmesan crusted chicken breasts and the oven baked parmesan crusted chicken, both of which are cooked in a different way.
How to Store and Reheat Mayo Parmesan Crusted Chicken
Refrigerate leftovers within two hours of cooking. Store the chicken in an airtight container in the refrigerator and eat it within 3 to 4 days.
Reheat in the air fryer so the crust crisps up again, until the chicken is steaming hot and reaches 165 degrees F. Microwaving works in a pinch but softens the crust.
Tips and Variations for Mayo Parmesan Crusted Chicken
Always cook poultry to 165 degrees F and use a thermometer. The Michigan State University Extension guide to handling leftovers safely says to refrigerate cooked food within two hours, within one hour when it is above 90 degrees F, and to reheat leftovers to at least 165 degrees F.
Do not skip the step of patting the chicken dry. Wet chicken makes the mayonnaise slide and the crust fall off. Do not crowd the basket either, since the pieces need room for hot air to circulate. For a lighter option, slice and serve over a fresh salad.
For variations, add a pinch of paprika or cayenne to the crust, swap half of the panko for crushed crackers, or stir lemon zest into the mayonnaise. Serve with a squeeze of lemon on top.
Frequently Asked Questions About Mayo Parmesan Crusted Chicken
Can I make mayo parmesan crusted chicken in the oven?
Yes. Place the coated chicken on a wire rack over a baking sheet and bake at 400 degrees F until it reaches 165 degrees F. The timing depends on thickness, so use a thermometer.
Does the mayonnaise make mayo parmesan crusted chicken taste like mayonnaise?
No. The mayonnaise cooks into the crust and keeps the chicken moist. You taste the Parmesan and seasoning, not the mayonnaise itself.
Can I use Greek yogurt instead of mayonnaise?
Yes. Plain Greek yogurt holds the crust in place and makes a slightly lighter version. The coating will be a little less rich.
Why did my crust fall off?
The chicken may have been wet, or the coating was not pressed on firmly. Pat the chicken dry and press the crumbs onto every side.
Can I use chicken thighs or tenders?
Yes. Thinner tenders will cook faster, so start checking them earlier, and thighs may need a little longer. Always check for 165 degrees F.
Air Fryer Mayo Parmesan Crusted Chicken
Ingredients
Main Ingredients
- 4 boneless skinless chicken breasts pounded to even thickness
- ½ cup grated Parmesan cheese
- ½ cup panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ cup mayonnaise Greek yogurt can be substituted
- cooking spray
Instructions
Cooking
- Preheat the air fryer to 400 degrees F for 3 to 5 minutes.
- Pound the chicken to an even thickness and pat completely dry.
- Mix the Parmesan, panko, garlic powder, Italian seasoning, salt, and pepper in a bowl.
- Spread the mayonnaise in a thin layer over each piece of chicken.
- Press each piece into the Parmesan mixture to coat both sides.
- Place in the basket in a single layer and spray the tops with cooking spray. Cook for 6 to 7 minutes, flip, spray again, and cook 5 to 7 minutes more.
- Check that the chicken reaches 165 degrees F. Rest for 5 minutes before serving.
