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Crispy Air Fryer Parmesan Crusted Chicken

Crispy air fryer Parmesan crusted chicken with an impossibly crunchy golden panko-Parmesan coating that shatters at the fork. Juicy chicken breasts cook through at high heat with no deep-frying, finishing deeply golden and ready in under 35 minutes.
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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
  

Boneless skinless chicken breasts, pounded to even thickness
  • 4 boneless skinless chicken breasts, pounded to even thickness Pound to an even thickness so the crust browns while the center reaches doneness.
Seasoning and binder
  • 0.25 tsp salt To taste; add more if needed.
  • 0.25 tsp pepper To taste; black pepper gives best flavor.
  • 1 tsp garlic powder To taste (you’ll use this portion for seasoning, plus additional for the coating below).
  • 2 tbsp mayonnaise or Dijon mustard Use either; it helps the crust adhere and brown.
Parmesan-panko crust
  • 1 cup panko breadcrumbs Press firmly so the crust sticks all around.
  • 0.75 cup Parmesan cheese, freshly grated Freshly grated melts and browns better than pre-shredded.
  • 1 tsp Italian seasoning Adds classic Italian flavor to the coating.
  • 1 tsp garlic powder For the crust coating.
  • 0.5 tsp smoked paprika Adds a subtle smoky note and color.
  • 1 cooking spray For generously coating the basket and the tops of the chicken.
Serving
  • 1 fresh parsley Fresh garnish.
  • 1 lemon wedges Serve alongside for brightness.

Equipment

  • 1 Air fryer

Method
 

Preheat and prep the chicken
  1. Preheat the air fryer to 390°F. While it heats, season the chicken with salt, pepper, and garlic powder, then brush both sides with mayonnaise.
  2. Press the panko-Parmesan mixture firmly onto all sides of each chicken breast. Make sure the coating covers edges so the crust stays intact when you flip.
Air fry
  1. Place the chicken in the air fryer basket in a single layer and spray generously with cooking spray. Air fry for 16–18 minutes total, flipping halfway through for even browning.
  2. Cook until the crust is deeply golden and the internal temperature reaches 165°F. If the crust isn’t dark enough at the end, air fry 1–2 minutes more and watch closely for over-browning.
Finish and serve
  1. Garnish with fresh parsley and serve with lemon wedges. Slice and serve immediately so the Parmesan crust stays shatter-crisp.

Notes

For maximum crispness, keep the crust pressed firmly and avoid overcrowding—cook in a single layer so hot air circulates. Refrigerate leftovers in an airtight container for up to 3 days; reheat in the air fryer at 360°F for 4–6 minutes to re-crisp. Freezing is not recommended for best crust texture after thawing. For a lighter option, use Dijon mustard instead of mayonnaise to reduce fat while still helping the coating adhere.