Description
A crispy, flavorful Air Fryer Parmesan Crusted Chicken Breast recipe that is easy to make and perfect for a quick, delicious meal. The chicken is coated with a savory mixture of Parmesan cheese, panko breadcrumbs, and Italian seasoning, then air fried to golden perfection with a crunchy crust and juicy interior.
Ingredients
Scale
Chicken and Coating
- 2 large boneless, skinless chicken breasts
- 1/2 cup Parmesan cheese, grated
- 1/2 cup Panko breadcrumbs
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 1 large egg, beaten
- Olive oil spray, for air fryer basket and tops of chicken
Instructions
- Preheat the Air Fryer: Preheat your air fryer to 375°F (190°C) for about 5 minutes to ensure even cooking and a crispy crust.
- Prepare the Coating: In a shallow dish, combine the grated Parmesan cheese, Panko breadcrumbs, Italian seasoning, garlic powder, Kosher salt, and black pepper. Mix well to create the seasoned breadcrumb mixture.
- Coat the Chicken: Dip each chicken breast into the beaten egg, fully coating it, then allow any excess egg to drip off to avoid sogginess.
- Breadcrumb Coating: Place the egg-coated chicken breasts into the seasoned breadcrumb mixture and press the breadcrumbs onto the chicken firmly to form a nice crust.
- Prep for Air Frying: Lightly spray the air fryer basket with olive oil to prevent sticking, then arrange the breaded chicken breasts in a single layer with space between them for even air circulation.
- Air Fry: Spray the tops of the chicken breasts lightly with olive oil, then cook in the preheated air fryer at 375°F (190°C) for 10 minutes.
- Flip and Cook: Carefully flip the chicken breasts using tongs, then continue cooking for an additional 8 minutes or until the internal temperature reaches 165°F (74°C) and the crust is golden and crispy.
- Serve: Remove the chicken breasts from the air fryer and let them rest for a minute to retain juiciness, then slice and serve hot.
Notes
- Use a meat thermometer to ensure the chicken is cooked through to an internal temperature of 165°F (74°C) for safety.
- For extra flavor, add a pinch of crushed red pepper flakes to the breadcrumb mixture.
- If you don’t have panko breadcrumbs, regular breadcrumbs can be used but the crust may be less crispy.
- Olive oil spray helps achieve a golden crust without deep frying; a light coating is enough.
- Let the chicken rest after cooking to allow juices to redistribute and keep meat moist.
- This recipe works well with chicken tenders or thighs but adjust cook time accordingly.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 330 kcal
- Sugar: 1 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 105 mg
