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Crispy Air Fryer Parmesan Crusted Chicken

Air fryer Parmesan crusted chicken with a deeply golden panko-Parmesan crust that shatters when you fork it. Juicy chicken breasts cook fast in the air fryer—no deep frying, just crisp texture and classic Italian flavor.
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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 for even cooking.
Seasoning
  • 0.5 tsp salt To taste.
  • 0.5 tsp pepper To taste.
  • 1 tsp garlic powder To taste for seasoning the chicken.
Crust binder
  • 2 tbsp mayonnaise or Dijon mustard Use one; brush both sides.
Crust
  • 1 cup panko breadcrumbs Press firmly for better adhesion.
  • 0.75 cup Parmesan cheese, freshly grated Freshly grated for best melting and browning.
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder For the crust mix.
  • 0.5 tsp smoked paprika For color and smoky flavor.
Cooking spray and serving
  • 1 cooking spray Generously spray before air frying.
  • 1 fresh parsley For garnish.
  • 1 lemon wedges For serving.

Equipment

  • 1 air fryer

Method
 

Preheat and prep
  1. Preheat your air fryer to 390°F so it’s ready to crisp the crust quickly.
  2. Season the chicken breasts with salt, pepper, and garlic powder, then brush both sides with mayonnaise or Dijon mustard for a tacky coating.
Make the Parmesan-panko crust
  1. In a bowl, combine panko breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, and smoked paprika.
  2. Press the crumb mixture firmly onto all sides of each chicken breast so the coating adheres and stays intact during air frying.
Air fry
  1. Place the crusted chicken in the air fryer basket in a single layer and spray generously with cooking spray.
  2. Air fry for 16-18 minutes, flipping halfway through, until the crust is deeply golden with a visible crisp surface and the internal temperature reaches 165°F.
Serve
  1. Garnish with fresh parsley and serve with lemon wedges for brightness right before eating.

Notes

For maximum crisping, press the Parmesan-panko mixture firmly and avoid stacking the chicken in the basket. Refrigerate leftovers in an airtight container for up to 3 days; reheat in the air fryer at 375°F for 6-8 minutes to re-crisp. Freezing: freeze cooked chicken up to 2 months, then reheat from frozen in the air fryer until hot. If you want a lighter option, use Dijon mustard instead of mayonnaise as the binder.