Go Back

Crispy Air Fryer Parmesan Crusted Chicken

Crispy air fryer Parmesan crusted chicken with a golden panko-Parmesan crust that shatters at the fork and stays juicy inside. Air-fry chicken breasts until deeply golden at 390°F—no deep frying required.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

chicken breasts
  • 4 boneless skinless chicken breasts Pounded to even thickness.
seasoning
  • salt To taste.
  • pepper To taste.
  • garlic powder To taste (plus 1 tsp for the crust below).
binder and crust
  • 2 tbsp mayonnaise or Dijon mustard Use either one.
  • 1 cup panko breadcrumbs
  • 0.75 cup Parmesan cheese, freshly grated
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
cooking and serving
  • cooking spray
  • fresh parsley For serving.
  • lemon wedges For serving.

Equipment

  • 1 air fryer

Method
 

Preheat
  1. Preheat the air fryer to 390°F so it reaches full heat before cooking.
Coat the chicken
  1. Season the chicken breasts with salt, pepper, and garlic powder, then brush both sides with mayonnaise.
  2. Mix panko, Parmesan, Italian seasoning, garlic powder, and smoked paprika, then press the mixture firmly onto all sides of each chicken breast.
Air fry
  1. Place the chicken in the air fryer basket in a single layer and spray generously with cooking spray.
  2. Air fry for 16-18 minutes at 390°F, flipping halfway through, until the crust is deeply golden and the internal temperature reaches 165°F.
Serve
  1. Garnish with fresh parsley and serve with lemon wedges.

Notes

For the crispiest shatter, pound the chicken to an even thickness so every bite browns at the same rate, and press the crust firmly so it adheres. Refrigerate leftovers in a sealed container for up to 3 days; reheat in the air fryer at 360°F for 3-5 minutes to re-crisp the coating. Freezing is not recommended because the crust can soften after thawing. For a lower-fat option, swap the mayonnaise for Dijon mustard as the binder.