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Crispy Air Fryer Parmesan Crusted Chicken

Air fryer Parmesan crusted chicken with a shatteringly crispy panko-Parmesan coating and juicy, tender interior—no deep frying needed. The golden crust is pressed on firmly and air-fried at high heat until it reaches 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: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 4 boneless skinless chicken breasts Pounded to an even thickness for consistent cooking.
  • 1 salt To taste.
  • 1 pepper To taste.
  • 1 garlic powder To taste, plus part of the crust blend.
Crust
  • 2 tbsp mayonnaise or Dijon mustard Brush on both sides to help the crust adhere.
  • 1 cup panko breadcrumbs Provides the crisp, shattering texture.
  • 0.75 cup Parmesan cheese Freshly grated.
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder For the crust blend.
  • 0.5 tsp smoked paprika
To finish
  • 1 cooking spray Spray generously for deep browning.
  • 1 Fresh parsley For garnish.
  • 1 lemon wedges For serving.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan
  • 1 Dutch oven

Method
 

Preheat and prep
  1. Preheat your air fryer to 390°F.
  2. Season chicken breasts with salt, pepper, and garlic powder, then brush both sides with mayonnaise (or Dijon mustard).
Make the Parmesan-panko crust
  1. In a bowl, combine panko breadcrumbs, Parmesan, Italian seasoning, garlic powder, and smoked paprika.
  2. Press the breadcrumb mixture firmly onto all sides of each chicken breast so the coating fully adheres.
Air fry to crispy and cooked through
  1. Place the 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.
Serve
  1. Garnish with fresh parsley and serve with lemon wedges.

Notes

For the crispiest crust, pound the chicken to a uniform thickness and press the panko mixture firmly so it fully coats the surface. Store leftovers in an airtight container in the fridge up to 3 days; reheat in the air fryer at 350°F for 6-8 minutes to re-crisp. Freezing is not recommended for best texture. Dietary swap: use Dijon mustard instead of mayonnaise for a lighter, still-crisp coating.