Crispy Air Fryer Parmesan Crusted Chicken

Crispy air fryer Parmesan crusted chicken with a shatteringly crisp panko-Parmesan coating and juicy, tender chicken inside. Air fryer chicken breasts cook fast at 390°F for a deeply golden crust 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.

Seasoning

1 Salt To taste.
1 pepper To taste.
1 garlic powder To taste (for seasoning), plus see garlic powder in the crust.

Coating binder

2 tbsp mayonnaise or Dijon mustard Brush both sides of the chicken.

Parmesan-panko crust

1 cup panko breadcrumbs Helps create the crispy coating.
0.75 cup Parmesan cheese Freshly grated.
1 tsp Italian seasoning
1 tsp garlic powder For the crust.
0.5 tsp smoked paprika

Cooking

1 Cooking spray Spray generously before air frying.

Serving

1 Fresh parsley For garnish.
1 lemon For serving with wedges.

Equipment

1 air fryer

Method

Preheat and season

Preheat the air fryer to 390°F.
Season the chicken breasts with salt, pepper, and garlic powder, then brush both sides with mayonnaise or Dijon mustard.

Build the Parmesan-panko crust

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 the crust fully adheres.

Air fry

Place the chicken in the air fryer basket in a single layer and 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 results, pound the chicken breasts evenly so they cook at the same rate and the crust stays intact. Store leftovers in an airtight container in the fridge up to 3 days; reheat in the air fryer at 350°F for 3-5 minutes to re-crisp. Freezing is not recommended because the crust softens as it thaws. For a gluten-free option, use gluten-free panko in the same amount.