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Air Fryer Parmesan Chicken

Crispy, golden Parmesan-coated chicken breasts cooked quickly in the air fryer for a tender, flavorful weeknight meal.
Prep Time5 minutes
Cook Time11 minutes
Total Time21 minutes
Servings: 4 servings

Ingredients

  • 2 large thick boneless skinless chicken breasts sliced in half lengthwise to make 4 thinner cut filets (or use 4 smaller breasts)
  • 1/2 cup all-purpose flour
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 2 large eggs beaten
  • 1 1/2 cups finely grated Parmesan cheese plus more for garnishing if desired
  • 1 1/2 cups panko bread crumbs mixed with Parmesan for coating
  • lemon wedges optional for garnishing

Instructions

  • Preheat the air fryer to 400°F (204°C).
  • In a shallow bowl, whisk together the flour, garlic powder, salt, and black pepper.
  • In a second bowl, beat the eggs until blended.
  • In a third shallow bowl, combine the finely grated Parmesan and panko breadcrumbs and stir to mix evenly.
  • Working with two filets at a time, dredge each chicken piece in the flour mixture, shaking off excess, then dip into the beaten eggs, and press firmly into the Parmesan-panko mixture to coat both sides.
  • Lightly spray the air fryer basket with olive oil spray or mist; place the two coated chicken filets in a single layer without overlapping and spray the exposed tops with oil.
  • Air fry for 6 minutes, then flip the filets, spray the exposed side with oil, and cook for an additional 5 minutes, or until the internal temperature reaches 165°F (74°C).
  • Repeat the coating and cooking process with the remaining chicken filets if necessary.
  • Let the cooked chicken rest 5 to 10 minutes before slicing to allow juices to redistribute.
  • Optionally dust with extra Parmesan and serve with lemon wedges or your preferred dip.

Equipment

  • Air Fryer
  • 3 Mixing Bowls
  • Tongs
  • Meat Thermometer
  • Olive oil spray

Notes

  • Cooking time varies by breast size; adjust as needed.
  • Chicken is done at 165°F, but you can remove at 155–160°F to allow carryover cooking.
  • Using large breasts sliced in half yields four ~½ lb filets.
  • Olive oil spray helps the coating brown and crisp in the air fryer.
  • Do not overcrowd the basket; cook in batches if needed.