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Crispy Air Fryer Parmesan Crusted Chicken

Air fryer Parmesan crusted chicken with a shatteringly crispy panko-Parmesan coating and juicy, evenly cooked chicken breasts—no deep frying needed. Preheated at 390°F and air fried until deeply golden and 165°F inside.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 4 boneless skinless chicken breasts Pounded to even thickness
  • salt To taste
  • black pepper To taste
  • garlic powder To taste
  • 0.5 cup mayonnaise or Dijon mustard Use mayonnaise or Dijon mustard
  • 1 cup panko breadcrumbs
  • 0.75 cup Parmesan cheese, freshly grated
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder For the crust
  • 0.5 tsp smoked paprika
  • cooking spray For generous spraying
  • fresh parsley For serving
  • lemon wedges For serving

Equipment

  • 1 air fryer

Method
 

Preheat & prep
  1. Preheat the air fryer to 390°F and let it heat fully before cooking.
  2. Season the chicken breasts with salt, pepper, and garlic powder, then brush both sides with mayonnaise.
Make the Parmesan panko crust
  1. In a bowl, combine panko breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, and smoked paprika.
  2. Press the breadcrumb-Parmesan mixture firmly onto all sides of each chicken breast so it adheres evenly.
Air fry
  1. Place the coated chicken in the air fryer basket in a single layer and spray generously with cooking spray.
  2. Air fry for 16-18 minutes, flipping halfway through, until the crust is deeply golden and the internal temperature reaches 165°F, with a visible crisp set crust and no pale coating.
Finish & serve
  1. Garnish with fresh parsley and serve immediately with lemon wedges, highlighting the golden crust at the first slice.

Notes

Pro tip: pound the chicken to an even thickness so the crust turns deeply golden while the interior stays juicy. Refrigerate leftovers in an airtight container for up to 3 days; reheat in the air fryer at 350°F until hot and crisp (about 4-6 minutes). Freezing is not recommended for best texture, but a quick re-crisp helps. For a dairy-light swap, use a lower-sodium Parmesan-style hard cheese if desired while keeping the panko layer the same.