Crispy on the outside, juicy on the inside, Air Fryer Parmesan Crusted Chicken is the weeknight dinner hero you didn’t know you needed.
Ready in just 20 minutes, it transforms simple ingredients into a golden, flavor-packed entrée with zero frying fuss.
Star Players in This Air Fryer Parmesan Crusted Chicken
- Chicken breasts – The juicy, lean base that soaks up all the flavor and turns beautifully tender in the air fryer.
- Mayonnaise – Adds richness and helps bind the crunchy coating to each bite without the need for eggs.
- Minced garlic – Infuses bold, aromatic flavor directly into the creamy mayo layer.
- Panko breadcrumbs – Deliver maximum crunch and airiness to the crust.
- Parmesan cheese – Provides salty, umami depth and crisps beautifully under high heat.
Let’s Make It Happen: How to Cook Air Fryer Parmesan Crusted Chicken
Start by combining Panko, Parmesan, salt, and pepper in one bowl. In another, mix mayo and garlic until smooth.
Halve and pat dry your chicken breasts to help the coating stick well. Then, slather them with the garlic-mayo blend.
Press each piece into the breadcrumb-Parmesan mixture, ensuring a firm, even crust.
Preheat your air fryer to 400°F. Lightly spray the basket with oil, then air fry chicken pieces for 6–7 minutes per side until golden, crispy, and fully cooked at 165°F inside.
Crunchy Tips & Tasty Twists
For an extra punch, add a dash of smoked paprika or Italian seasoning to the breadcrumb mix. If you love heat, stir a spoonful of Dijon mustard into the mayo. You can also swap out the chicken breasts for boneless thighs—expect even more juiciness with a slightly longer cook time.
Don’t press too hard when coating, or you’ll flatten the crust. Instead, gently pat the crumbs on for a better texture and more even browning.
Leftovers? Here’s How to Keep Them Just Right
Store leftover chicken in an airtight container in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 4–5 minutes to revive the crust without drying the chicken. Avoid microwaving—it’ll make the coating soggy. For longer storage, freeze after cooking, then reheat directly from frozen in the air fryer for best results.
Air Fryer Parmesan Crusted Chicken
Ingredients
- 1/4 cup finely shredded Parmesan cheese
- 1/2 teaspoon minced garlic
- 5 tablespoons mayonnaise
- A pinch of salt and freshly ground black pepper
- 2 large chicken breasts halved horizontally to reduce thickness
- 3/4 cup Panko breadcrumbs
Instructions
- In a mixing bowl, blend together the Panko breadcrumbs, shredded Parmesan, and a touch of salt and black pepper to create the dry coating. In a separate bowl, stir the minced garlic thoroughly into the mayonnaise until well incorporated.
- Rinse each piece of chicken under cold water, then pat dry using paper towels to eliminate surface moisture for better adherence of the coatings.
- Evenly coat the chicken pieces with the garlic-mayonnaise mixture, using a brush or spoon. Immediately dredge each coated piece in the breadcrumb-Parmesan blend, pressing lightly to ensure the crust binds well.
- Preheat the air fryer to 400°F for about 5 minutes. While preheating, spray the air fryer basket lightly with olive oil to prevent sticking.
- Arrange the coated chicken portions in the basket, ensuring adequate spacing for air circulation. Cook for approximately 6–7 minutes on one side, then flip and continue for an additional 6–7 minutes. Confirm doneness by checking that the internal temperature has reached 165°F at the thickest section of the chicken.
