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Crispy Air Fryer Parmesan Crusted Chicken

Air fryer Parmesan crusted chicken with a shatter-crisp golden panko and Parmesan crust and a juicy interior, without deep frying. Air-fried at 390°F until deeply golden and cooked through to 165°F.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

chicken breasts
  • 4 boneless skinless chicken breasts pounded to even thickness
seasonings
  • 0.25 tsp Salt, pepper, and garlic powder to taste use to taste (seasoning blend)
  • 1 tsp garlic powder for crust
  • 0.5 tsp smoked paprika for crust
  • 1 tsp Italian seasoning for crust
binders and crust
  • 2 tbsp mayonnaise or Dijon mustard for brushing
  • 1 cup panko breadcrumbs
  • 0.75 cup Parmesan cheese freshly grated
cooking and serving
  • 0.25 tsp Cooking spray spray generously
  • 0.25 cup fresh parsley for serving
  • 1 lemon wedge for serving

Equipment

  • 1 air fryer

Method
 

Prep and preheat
  1. Preheat the air fryer to 390°F. Let it fully heat so the crust crisps quickly when the chicken goes in.
  2. Season the chicken breasts with salt, pepper, and garlic powder to taste, then brush both sides with mayonnaise. Keep the seasoning even so every bite gets flavor.
  3. Combine panko, Parmesan, Italian seasoning, garlic powder, and smoked paprika, then press the mixture firmly onto all sides of each chicken breast. Pressing hard helps the coating adhere for a shatter-crisp crust.
Air fry
  1. Place the coated chicken in the air fryer basket in a single layer and spray generously with cooking spray. Single-layer placement prevents steaming and supports deep browning.
  2. Air fry for 16-18 minutes, flipping halfway through, until the crust is deeply golden and the internal temperature reaches 165°F. The exterior should be very golden and crisp while the center stays juicy.
Serve
  1. Garnish with fresh parsley and serve with lemon wedges. Finish with lemon right before eating for bright flavor against the savory crust.

Notes

For maximum crunch, press the panko-Parmesan coating firmly all around and keep the chicken in a single layer so hot air circulates. Store leftovers in the refrigerator up to 3 days in an airtight container; reheat in the air fryer at 350°F for 5-7 minutes to re-crisp. Freezing isn’t recommended because the crunchy coating softens on thawing. For a lighter option, brush with Dijon mustard instead of mayonnaise and use reduced-fat Parmesan if desired.