Description
This Air Fryer Chicken Parmesan delivers the same golden crispiness as classic fried chicken but with a fraction of the oil and mess. Each filet is coated in a Parmesan–panko crust that turns beautifully crunchy, while the inside stays tender and juicy. It’s the perfect dinner solution for when you’re short on time but still want that irresistible comfort of Italian-style chicken parm.
Ready in about 20 minutes from start to finish, this recipe pairs perfectly with pasta or a crisp salad. For another quick Italian-inspired meal ready in half an hour, try our 30 Minute Chicken Parmesan Pasta Recipe.
Ingredients
- 2 large boneless skinless chicken breasts (sliced in half lengthwise to make 4 thinner filets)
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 large eggs (beaten)
- 1 1/2 cups finely grated Parmesan cheese (plus extra for serving)
- 1 1/2 cups panko breadcrumbs
- Olive oil spray or mister
- Lemon wedges (optional for garnish)
Instructions
- Preheat the air fryer: Set your air fryer to 400°F (200°C) and let it heat while you prepare the chicken. This ensures the breading crisps right away when you start cooking.
- Mix the dry coating: In a shallow bowl, stir together the flour, garlic powder, salt, and pepper until evenly combined. This mixture will help the coating stick better.
- Prepare the wet coating: In another medium bowl, lightly beat the eggs until smooth. This acts as the glue between the flour and the crumb mix.
- Combine the crust: In a separate dish, mix the Parmesan cheese and panko breadcrumbs. Stir until evenly distributed to create a fine, cheesy coating that will turn golden during air frying.
- Coat the chicken: Dredge one chicken breast in the seasoned flour, shaking off extra. Dip into the egg, then press firmly into the Parmesan–panko mixture, ensuring both sides are well covered. Repeat with remaining filets.
- Air fry the first batch: Lightly mist the air fryer basket with olive oil spray. Arrange 2 pieces of chicken in a single layer. Spray the tops with oil, close, and cook for 6 minutes.
- Flip and finish cooking: Carefully flip each piece with tongs, spray again, and cook another 5 minutes or until golden brown and crisp. Internal temperature should reach 165°F (about 74°C).
- Rest and repeat: Transfer cooked chicken to a plate and let it rest for 5–10 minutes to seal in juices. Continue with remaining pieces.
- Optional garnish: Sprinkle additional Parmesan or serve with lemon wedges. Pair with marinara, pasta, or roasted vegetables for a complete meal.
Notes
- If using larger chicken breasts, slice them evenly in half for uniform cooking time and crisping.
- For a gluten-free version, substitute the flour with rice flour or almond flour and use gluten-free panko.
- Store leftovers in an airtight container in the fridge for up to 5 days; reheat in the air fryer at 350°F for 3–4 minutes to regain crispness.
- You can freeze cooked cutlets for up to 4 months. Thaw overnight, then rewarm in the air fryer for best texture.
- Serve over spaghetti, alongside vegetables, or sliced on sandwiches for a simple next-day lunch.
Nutrition
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