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Six pieces of golden-brown Air Fryer Parmesan Crusted Chicken on parchment paper, garnished with fresh chopped parsley and a lemon wedge, with a black pepper grinder in the background.

Air Fryer Parmesan Crusted Chicken

Air Fryer Parmesan Crusted Chicken is my favorite way to do breaded chicken because that crust is thick, golden, and crunchy with no deep frying needed. The Panko and Parmesan coating crisps up beautifully with smoked paprika, garlic, and oregano seasoned all the way through. Underneath that crispy crust the chicken stays juicy and tender every single time. I make this for busy weeknight dinners and it's always the first thing gone at the table, but if you have leftovers they keep well in the fridge for up to 3 days.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Air Fryer, Main Course
Cuisine: American
Keyword: Air Fryer Parmesan Crusted Chicken
Servings: 4
Calories: 457kcal
Author: Mandy Applegate

Equipment

Ingredients

US Customary - Metric

Instructions

  • Season the chicken breasts with salt and pepper.
    2 chicken breasts, Salt and pepper
  • In a shallow bowl, combine the melted butter and olive oil.
    4 tablespoons butter, 2 tablespoons olive oil
  • In a separate bowl, mix the Panko breadcrumbs, grated Parmesan, dried oregano, smoked paprika, garlic powder, and onion powder. Dip each chicken piece into the butter mixture, making sure it’s coated well. Then, press the chicken into the breadcrumb mixture, ensuring the coating sticks evenly to each piece.
    1 cup Panko breadcrumbs, 1 cup Parmesan cheese, 2 teaspoons dried oregano, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder
  • Place the coated chicken in the air fryer basket lined with parchment paper and spray the tops with cooking spray. Bake in the air fryer at 320°F (160ºC) for 12-15 minutes or until the chicken is golden and cooked through.
    Cooking spray
  • Garnish with fresh parsley and serve with lemon wedges.
    1 tablespoon fresh parsley, Lemon

Notes

Here are my best tips for making Air Fryer Parmesan Crusted Chicken come out perfectly every time.
  • Press the coating firmly: When pressing the breadcrumb mixture onto each piece, use your palm and hold it there for a couple of seconds so the coating really adheres before air frying.
  • Use freshly grated Parmesan: Pre-shredded Parmesan can sometimes be too coarse or dry to coat evenly. Finely grating it fresh gives you better coverage and a crispier result.
  • Don't skip the cooking spray: Spraying the tops of the coated chicken right before air frying helps the crust turn deeply golden, rather than pale and dry.
  • Check for doneness with a thermometer: Cooking times can vary slightly depending on the thickness of your chicken slices. Always check that the internal temperature reads 165°F to be sure.
  • Line the basket with parchment: Parchment keeps the crust intact when lifting the chicken out of the basket. Without it, some of the coating can stick and tear off.
  • Flash-freeze for meal prep: If you're freezing a batch, lay the cooled chicken pieces out in a single layer on a baking sheet and freeze for 1 hour before transferring to a container. This keeps the pieces from sticking together and makes it easy to grab just what you need.

Nutrition

Calories: 457kcal | Carbohydrates: 14g | Protein: 35g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.5g | Cholesterol: 119mg | Sodium: 734mg | Potassium: 517mg | Fiber: 1g | Sugar: 1g | Vitamin A: 927IU | Vitamin C: 3mg | Calcium: 354mg | Iron: 2mg
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