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Air Fryer Parmesan Crusted Chicken - Crispy, Juicy, and Easy

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 large boneless, skinless chicken breasts (about 1.25–1.5 lb total), pounded to even thickness
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning (or a mix of dried oregano and basil)
  • 1/2 cup finely grated Parmesan cheese (freshly grated is best)
  • 1/2 cup panko breadcrumbs (or regular breadcrumbs)
  • 2 tablespoons mayonnaise or plain Greek yogurt
  • 1 tablespoon Dijon mustard (optional but recommended)
  • 1 tablespoon olive oil (plus a little for spraying)
  • Lemon wedges, for serving
  • Fresh parsley, chopped (optional, for garnish)

Method
 

  1. Prep the chicken. Slice each breast horizontally to make 4 cutlets. Lightly pound to about 1/2 inch thick for even cooking. Pat dry with paper towels.
  2. Season simply. Sprinkle both sides with the salt and pepper. This step seasons the meat itself, not just the crust.
  3. Mix the coating base. In a small bowl, stir together the mayonnaise (or Greek yogurt), Dijon, olive oil, garlic powder, onion powder, and Italian seasoning. This paste helps the crust stick and keeps the meat juicy.
  4. Make the crunchy mix. In another bowl, combine the Parmesan and panko. Break up any clumps so the mix coats evenly.
  5. Coat the chicken. Brush a thin layer of the mayo mixture over both sides of each cutlet. Press each piece into the Parmesan-panko mixture, coating both sides. Press firmly so the crust adheres.
  6. Preheat the air fryer. Heat to 400°F (200°C) for 3–5 minutes. A hot basket helps the crust crisp up quickly.
  7. Arrange and spray. Place the cutlets in a single layer in the basket. Don’t overlap. Lightly spritz the tops with oil to encourage browning.
  8. Air fry. Cook at 400°F for 6–8 minutes. Flip, spritz again, and cook another 4–6 minutes, until the crust is golden and the internal temperature hits 165°F in the thickest part.
  9. Rest and serve. Let the chicken rest for 3 minutes. Squeeze with lemon and sprinkle with parsley. Serve hot.