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Crispy Air Fryer Parmesan Crusted Chicken

Air fryer Parmesan crusted chicken with an ultra-crispy panko-and-Parmesan coating that shatters at the fork. Juicy chicken breasts cook through in about 18 minutes with a deeply golden crust and no deep frying.
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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
  • 4 boneless skinless chicken breasts pounded to even thickness
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
  • 0.5 tsp garlic powder to taste
  • 2 tbsp mayonnaise or Dijon mustard use either
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
For cooking and serving
  • 0.5 tsp cooking spray generously
  • 1 fresh parsley for serving
  • 1 lemon wedges for serving

Equipment

  • 1 air fryer

Method
 

Prep and preheat
  1. Preheat the air fryer to 390°F. This gets the basket hot so the crust sets quickly.
  2. Season the chicken breasts with salt, pepper, and garlic powder; brush both sides with mayonnaise. Keep the chicken even in thickness for consistent doneness.
  3. Combine panko breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, and smoked paprika in a bowl. Pressing ensures the crust clings and turns deeply golden.
Coat and air fry
  1. Press the panko-Parmesan mixture firmly onto all sides of each chicken breast. Make sure every surface is coated for maximum crunch.
  2. Place the chicken in the air fryer basket in a single layer and spray generously with cooking spray. Avoid overlapping so air circulates around each piece.
  3. Air fry at 390°F for 16-18 minutes, flipping halfway through, until the crust is deeply golden and the internal temperature reaches 165°F. The crust should look crisp and bronze, with juicy chicken inside.
Finish
  1. Garnish with fresh parsley and serve with lemon wedges. The lemon brightens the Parmesan crust right away.

Notes

For the crispiest, most shatterable crust, press the crumb mixture firmly and make sure the chicken fits in a single layer with space around each breast. Refrigerate leftovers in an airtight container for up to 3 days; reheat in the air fryer at 350°F for 3-5 minutes to re-crisp. Freezing cooked chicken is possible, but the crust may soften; thaw overnight in the fridge and reheat in the air fryer. For a lower-fat swap, use Dijon mustard instead of mayonnaise while still pressing the coating firmly.