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Crispy Air Fryer Parmesan Crusted Chicken

Crispy air fryer Parmesan crusted chicken with a shatteringly crisp panko-Parmesan coating and juicy interior—no deep frying needed. Air-fryer chicken breasts cook fast at 390°F until deeply golden and reach 165°F.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts pounded to even thickness
  • 0.5 tsp salt to taste
  • 0.25 tsp black pepper to taste
  • 0.5 tsp garlic powder to taste
  • 2 tbsp mayonnaise or Dijon mustard brushable binder
Parmesan crust
  • 1 cup panko breadcrumbs
  • 0.75 cup Parmesan cheese freshly grated
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.25 tsp cooking spray for coating
Serving
  • 2 tbsp fresh parsley
  • 1 lemon wedges

Equipment

  • 1 air fryer

Method
 

Preheat and prep
  1. Preheat air fryer to 390°F. Set up a single-layer workspace so the coating can be applied right before cooking.
  2. Season chicken breasts with salt, pepper, and garlic powder, then brush both sides with mayonnaise. Continue until the surfaces look evenly coated and slightly glossy.
  3. Combine panko breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, and smoked paprika. Mix until the crumbs are evenly speckled and fragrant.
  4. Press the panko-Parmesan mixture firmly onto all sides of each chicken breast. Keep pressing so the crust adheres in a thick, uniform layer.
Air fry
  1. Place chicken in the air fryer basket in a single layer. Spray generously with cooking spray so the crust browns deeply.
  2. Air fry for 16-18 minutes, flipping halfway through. Cook until the crust is deeply golden and the internal temperature reaches 165°F, with no pale spots on the coating.
Serve
  1. Garnish with fresh parsley and serve with lemon wedges. Cut to confirm juicy interior with a crisp, golden crust.

Notes

Pro tip: pound the chicken to an even thickness so the crust browns at the same rate the interior reaches 165°F. Refrigerate leftovers in an airtight container for up to 3 days; reheat in the air fryer at 360°F for about 4-6 minutes to re-crisp. Freezing: yes, freeze cooked chicken (cool completely first) for up to 2 months; reheat from frozen in the air fryer at 360°F for about 10-14 minutes. For a lighter option, swap mayonnaise for Dijon mustard to reduce richness while keeping the crust adherent.