Description
Crispy, flavorful Air Fryer Parmesan Crusted Chicken that is quick to prepare and perfect for a delicious weeknight dinner. This recipe combines the cheesy richness of Parmesan with crunchy panko and garlic for a satisfying crust, cooked to perfection in the air fryer for a healthier alternative to frying.
Ingredients
Scale
Chicken
- 2 Large Chicken breasts
Coating
- 1 cup Parmesan cheese, shredded
- 1 cup panko bread crumbs
- 1 tablespoon garlic powder
Binding
- 1 cup real mayonnaise
Instructions
- Prepare the Chicken: Split each large chicken breast in half horizontally to create thinner fillets, then pound each piece gently with a meat hammer or rolling pin until they are of even thickness for uniform cooking.
- Mix the Coating: In a medium bowl, thoroughly combine the panko bread crumbs, shredded Parmesan cheese, and garlic powder to form the crispy crust mixture.
- Coat the Chicken: Spread the real mayonnaise evenly onto each chicken piece as a binder, then press each piece firmly into the panko-Parmesan mixture so that it is fully coated on all sides.
- Air Fry the Chicken: Place the coated chicken breasts in a single layer inside the air fryer basket. Cook at 400°F (200°C) for about 10-12 minutes, flipping halfway through, until the crust is golden brown and the chicken is cooked through (internal temperature 165°F/74°C).
Notes
- For best results, use real mayonnaise to help the coating stick and add moisture.
- Make sure not to overcrowd the air fryer basket to allow even air circulation and crisping.
- You can season the chicken with salt and pepper before coating if desired.
- Use a meat thermometer to guarantee the chicken is fully cooked but still juicy.
- Leftovers can be refrigerated for up to 3 days and reheated in the air fryer to maintain crispiness.
