Crispy Air Fryer Parmesan Crusted Chicken
Juicy chicken breasts coated in a Parmesan and panko crust with a thin mayonnaise binder, air fried until crisp and golden.
Equipment
- Air fryer
- Shallow bowl
- Instant read thermometer
- Paper towels
Ingredients
Main Ingredients
- 4 boneless skinless chicken breasts pounded to even thickness
- ½ cup grated Parmesan cheese
- ½ cup panko breadcrumbs
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried Italian seasoning
- ¼ tsp salt
- ¼ tsp black pepper
- 2 tbsp mayonnaise helps the coating stick
- 1 cooking spray for the basket and chicken
Instructions
Cooking
- Preheat. Heat the air fryer to 400 degrees F. Dry. Pat the chicken dry with paper towels.
- Mix. Stir Parmesan, panko, olive oil, garlic powder, Italian seasoning, salt, and pepper.
- Coat. Spread mayonnaise on the chicken and press into the crumbs.
- Cook. Spray and air fry 10 minutes in a single layer.
- Flip. Flip, spray, and cook 5 to 7 more minutes until golden and 165 degrees F.
- Rest. Rest 3 to 5 minutes before serving.
Notes
Substitutions: Dijon mustard or plain Greek yogurt can replace the mayonnaise.
Tips: Pound the breasts to an even thickness and do not crowd the basket.
Storage: Refrigerate 3 to 4 days and reheat in the air fryer at 350 degrees F until 165 degrees F.