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Crispy Air Fryer Parmesan Crusted Chicken

Air fryer Parmesan crusted chicken with a shatter-crisp panko-Parmesan coating and juicy, tender chicken cooked in minutes. The golden crust is deeply browned without deep frying, and it stays crisp right out of the air fryer.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless skinless chicken breasts pounded to even thickness
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
  • 0.25 tsp garlic powder to taste
  • 2 tbsp mayonnaise or Dijon mustard
Parmesan panko 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
  • cooking spray
Serving
  • 1 fresh parsley
  • 1 lemon wedges

Equipment

  • 1 air fryer

Method
 

Preheat and prep the chicken
  1. Preheat your air fryer to 390°F to establish fast browning. This ensures the Parmesan and panko start crisping immediately when the chicken goes in.
  2. Season the chicken breasts with salt, pepper, and garlic powder, then brush both sides with mayonnaise. Coat evenly so the crust adheres across the entire surface.
Build the Parmesan panko crust
  1. Combine panko, Parmesan, Italian seasoning, garlic powder, and smoked paprika in a bowl. Mix thoroughly so every bite has an even blend of herbs and cheese.
  2. Press the panko-Parmesan mixture firmly onto all sides of each chicken breast. Use firm pressure to help the crust shatter at the fork instead of falling off.
Air fry
  1. Place the coated chicken in the air fryer basket in a single layer and spray generously with cooking spray. Keep spacing to promote a deeply golden, crisp exterior.
  2. Air fry for 16-18 minutes at 390°F, flipping halfway through, until the crust is deeply golden and the internal temperature reaches 165°F. The final cook time can vary slightly by thickness, so check for temperature accuracy near the end.
Serve
  1. Garnish with fresh parsley and serve with lemon wedges. Add lemon at the table for bright flavor against the crispy Parmesan crust.

Notes

For the crispiest crust, pound the chicken to an even thickness (about the same width across each breast) so both sides brown at the same rate. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat in the air fryer at 350°F until hot to help re-crisp. Freezing is not recommended because the crust can soften after thawing. For a lighter option, use Dijon mustard instead of mayonnaise for the binder without changing the crusting steps.