Air Fryer Parmesan Crusted Chicken (Printable)
Golden crispy chicken with parmesan crust, air-fried to perfection with less oil
# What You’ll 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 Steps:
01 - Preheat the air fryer to 400°F for 3 minutes.
02 - Pat the chicken breasts dry with paper towels. If thick, pound to even thickness (about 3/4 inch).
03 - In a shallow bowl, whisk together eggs and milk.
04 - In another shallow bowl, combine panko, parmesan, garlic powder, Italian seasoning, paprika, salt, and pepper.
05 - Dip each chicken breast into the egg mixture, coating completely, then press into the parmesan breadcrumb mixture, ensuring an even, thick crust.
06 - Lightly spray both sides of the coated chicken breasts with olive oil spray.
07 - Arrange chicken breasts in a single layer in the air fryer basket. Cook in batches if necessary.
08 - Air fry for 9 minutes, flip, spray again lightly, and air fry for another 7–9 minutes until the crust is golden and the internal temperature reaches 165°F.
09 - Let rest for 3 minutes before slicing and serving.
# Expert Tips:
01 -
- The crunch rivals fried chicken but with a fraction of the oil
- Cleanup takes five minutes instead of an hour of splatter duty
- Each chicken breast stays juicy while developing that irresistible golden crust
02 -
- Crowding the basket leads to steaming instead of crisping so cook in batches if needed
- Spraying after flipping is the secret to that gorgeous golden finish on both sides
03 -
- Press the coating firmly with your fingers to help it adhere better
- Use a light touch with the olive oil spray to avoid soggy spots