This air fryer parmesan crusted chicken is one of those dinners I make when I need something everyone at my table will actually eat. The outside gets golden and crunchy, the inside stays juicy, and it’s ready in about 25 minutes. Best of all, each serving has 33 grams of protein, so it keeps you full and satisfied.
So what’s my shortcut? Instead of setting up the usual flour, egg, and breadcrumb station, I brush the chicken with a quick garlic mayo. As a result, the panko and parmesan stick beautifully, the chicken stays tender, and I have fewer dishes to wash. And don’t worry, it doesn’t taste like mayo at all!
As a dietitian and a busy mom, I love that this recipe gives you that crispy “fried” chicken crunch without a pan full of oil. Plus, it uses simple ingredients you probably already have in your kitchen. Serve it with a veggie and a quick side, and dinner is done.
Ingredients in Air Fryer Parmesan Crusted Chicken
1 lb Boneless skinless chicken breast, thin sliced or pounded thin
1/3 C Olive oil mayonnaise (avocado mayo works well here too!)
2 tsp Garlic, minced
¾ Cup Panko bread crumbs, unseasoned (use gluten free as needed)
½ Cup Parmesan cheese, grated
½ tsp Salt
½ tsp Pepper, ground
½ tsp Paprika
¼ tsp Onion powder
Cooking Spray
How to Make Air Fryer Parmesan Crusted Chicken
- First, preheat your air fryer to 390°F.
- Next, prep the chicken. If you bought thin cutlets, simply pat them dry with a paper towel to help the coating stick. If you have regular size chicken breasts, place them between 2 pieces of plastic wrap and pound them thin. If your chicken breasts are very thick, slice them in half lengthwise before pounding. Once you finish pounding, pat dry.
- Then, combine the garlic and mayo in a small bowl.
- In a shallow bowl, combine the panko, parmesan cheese, salt, pepper, paprika, and onion powder.
- Once the air fryer is preheated, spray the basket with nonstick cooking spray.
- Now, brush both sides of the chicken with the garlic mayo.
- After that, gently place 1 piece of chicken into the panko mixture and press down to help it coat.
- Flip the chicken over and press that side into the panko.
- Move the panko coated chicken to the air fryer basket in a single layer, then repeat with the remaining chicken pieces.
- Finally, air fry for 14 minutes or until golden brown and the chicken reaches 165°F in the thickest part.
Nutrition Facts: Recipe makes 4 servings: 308 Calories, 11 g Carb, 2 g Fiber, 1 g Sugar, 33 g Protein, 14 g Total fat, 4 g Saturated fat, 510 mg Sodium
Variations of Air Fryer Parmesan Crusted Chicken
One of the things I love about this parmesan crusted chicken is how easy it is to change up with what you have on hand!
Mayo: I usually use olive oil mayo, but avocado mayo works just as well. If you’d rather skip the mayo, plain Greek yogurt is a great swap that still helps the coating stick.
Bread crumbs: Only have Italian seasoned bread crumbs? Go ahead and use them, but cut the salt in half since they’re already seasoned. To make this recipe gluten free, simply use gluten free panko.
Seasoning: For more of an Italian flavor, add 1 teaspoon of Italian seasoning to the panko mixture. If you like a little heat, add a pinch of red pepper flakes or cayenne instead.
Chicken: Chicken tenders work great here and are perfect for kids. Just keep in mind that they cook faster, so start checking them around 8 minutes. Boneless skinless chicken thighs are another tasty option.
Chicken parm style: During the last 2 minutes of cooking, top each piece with a spoonful of marinara sauce and a sprinkle of mozzarella. Then air fry until the cheese melts.
Air Fryer Parmesan Crusted Chicken FAQs
Why use mayo instead of egg for parmesan crusted chicken?
Mayo works like glue for the panko and parmesan, and it also keeps the chicken juicy while it cooks. On top of that, it saves you from setting up a flour and egg station. Once it’s cooked, you won’t taste the mayo at all.
Do I need to flip the chicken in the air fryer?
No, you don’t have to. However, if the bottom of your chicken isn’t as crispy as you’d like, gently flip it halfway through with tongs. Every air fryer is a little different!
How do I know when the chicken is done?
The coating should be golden brown, and the chicken should reach 165°F in the thickest part. Because air fryers and chicken thickness vary, I recommend checking with a meat thermometer a few minutes early.
How do I keep the coating from falling off?
First, pat the chicken dry before brushing on the mayo. Then, press the chicken firmly into the panko mixture on both sides. Finally, place the chicken in a single layer and try not to move it around while it cooks.
Can I make parmesan crusted chicken in the oven instead?
Yes! Place the coated chicken on a parchment lined sheet pan and bake at 425°F for 18 to 20 minutes, or until it reaches 165°F.
Is air fryer parmesan crusted chicken healthy?
Yes! Each serving has 308 calories and 33 grams of protein. In addition, the air fryer gives you a crispy crust with just a quick spritz of cooking spray instead of a pan full of oil.
How to Store and Reheat Air Fryer Parmesan Crusted Chicken
Refrigerator: First, let the chicken cool. Then store it in an airtight container in the refrigerator for up to 3 to 4 days.
Freezer: You can freeze the cooked chicken for up to 2 to 3 months. To keep the pieces from sticking together, freeze them on a sheet pan first, then move them to a freezer bag. Keep in mind the coating won’t be quite as crispy after freezing.
Reheating: For the best crunch, reheat the chicken in the air fryer at 375°F for 3 to 5 minutes. You can use the microwave if you’re in a hurry, but the coating will soften.
What to Serve with Air Fryer Parmesan Crusted Chicken
This chicken goes with just about anything, which makes it perfect for busy weeknights!
- For an easy balanced plate, pair it with a veggie and a starch. Roasted broccoli, green beans, or asparagus all work well. Then add roasted potatoes, rice, or whole wheat pasta tossed with a little marinara.
- Want something lighter? Slice the chicken and serve it over a big salad. It’s delicious on a Caesar salad, or alongside my Pomegranate Goat Cheese Salad.
- Leftovers make a great lunch too. Tuck the chicken into a wrap or sandwich with lettuce and tomato, or chop it up for a quick grain bowl.
- Looking for more easy chicken dinners? Try my Sheet Pan Chicken and Potatoes or Yogurt Marinated Chicken next. And if you love your air fryer as much as I do, these Air Fryer Salmon Bowls are another family favorite.
However you serve it, this air fryer parmesan crusted chicken is sure to become a regular in your dinner rotation!
Air Fryer Parmesan Crusted Chicken
Ingredients
- 1 lb Chicken breast boneless, skinless, thinly sliced or pounded thin
- 1/2 Cup Olive oil mayonnaise or avocado mayonnaise
- 2 tsp Garlic minced or jarred garlic
- 3/4 Cup Panko bread crumbs unseasoned
- 1/2 Cup Parmesan cheese grated
- 1/2 tsp Salt
- 1/2 tsp Black pepper
- 1/2 tsp Paprika
- 1/4 tsp Onion Powder
- Cooking spray
Instructions
- Preheat air flyer to 390 degrees Fahrenheit.
- Prep chicken: If you bought thin cutlets, simply pat dry with a paper towel to help the seasoning stick. If you have a regular size chicken breast, place between 2 slices of plastic wrap and pound breast into thin pieces. If your chicken breasts are very thick, slice in half lengthwise before pounding. Once you finish pounding pat dry.
- Combine garlic and mayo together in a small bowl.
- Combine panko, parmesan cheese, salt, pepper, paprika and onion powder together in a shallow bowl 5. Spray air fryer basket with non-stick cooking spray.
- Spray air fryer basket with non-stick cooking spray.
- Brush both sides of chicken with garlic mayo.
- Gently, place 1 piece of chicken into the panko mixture and press chicken down to help coat.
- Flip chicken over and press that side into the panko.
- Move the panko coated chicken to the air fryer basket and repeat with the remaining chicken pieces.
- Air fry for 14 minutes or until golden brown.
Nutrition
About the Author: Rachel Roberts Registered Dietitian and Nutritionist
About the Author: Rachel Roberts Registered Dietitian and NutritionistRachel Roberts is a Registered Dietitian and Nutritionist in Rhode Island, a Certified Personal Trainer, business owner, mom, wife, and self-proclaimed foodie with over 20 years of experience in the field of health and wellness. She believes that healthy eating should not be complicated or time-consuming. Follow her on YouTube, Facebook, or Instagram for more Dietitian approved recipes and healthy lifestyle tips to improve your health.
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