Crispy Air Fryer Parmesan Crusted Chicken

Air fryer Parmesan crusted chicken with an impossibly crisp golden panko-Parmesan coating that shatters at the fork. Air-fried chicken breasts stay juicy inside while the crust turns deeply golden without deep frying.

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Prep Time 15

Cook Time 18

Total Time 33

Servings: 4 servings

Course: Main Dish

Cuisine: Italian-American

Calories: 540

Ingredients Equipment Method Notes

Ingredients

Chicken breasts

4 boneless skinless chicken breasts Pounded to even thickness for uniform cooking.

Seasonings

0.5 tsp salt To taste.
0.5 tsp pepper To taste.
0.5 tsp garlic powder To taste; plus additional for the crust.

Binder

2 tbsp mayonnaise or Dijon mustard Use mayonnaise or Dijon mustard to help the crust adhere.

Parmesan crust

1 cup panko breadcrumbs For a crisp, crunchy coating.
0.75 cup Parmesan cheese, freshly grated Use freshly grated for better browning.
1 tsp Italian seasoning
1 tsp garlic powder For the crust.
0.5 tsp smoked paprika Adds color and a mild smoky note.

For cooking and serving

Cooking spray Spray the basket and top of the crust generously.
fresh parsley For garnish.
lemon wedges For serving.

Equipment

1 air fryer

Method

Preheat and prep

Preheat your air fryer to 390°F.
Season the chicken breasts with salt, pepper, and garlic powder, then brush both sides with mayonnaise (or Dijon mustard).
In a bowl, combine panko breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, and smoked paprika.
Press the panko-Parmesan mixture firmly onto all sides of each chicken breast so it fully coats.

Air fry

Place the chicken in the air fryer basket in a single layer, then spray generously with cooking spray.
Air fry for 16-18 minutes, flipping halfway through, until the crust is deeply golden and the internal temperature reaches 165°F.

Serve

Garnish with fresh parsley and serve with lemon wedges.

Notes

For the crispiest, shatter-like crust, press the breadcrumb mixture firmly and avoid overcrowding (cook in a single layer). Refrigerate leftovers in an airtight container for up to 3 days; reheat in the air fryer at 360°F for 3-5 minutes to re-crisp. Freezing is not recommended for best texture. For a lower-fat option, use Dijon mustard instead of mayonnaise as the binder.