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parmesan crusted chicken breast crispy

Air Fryer Parmesan Crusted Chicken Breast

Joy Brooks
Perfectly crispy parmesan crusted chicken breast made in the air fryer - juicy inside with a golden, cheesy crust. Ready in under 20 minutes with minimal cleanup!
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Servings: 2 servings
Course: Air Fryer
Cuisine: American
Calories: 386 kcal
Prep Time : 10 minutes
Cook Time : 8 minutes

Ingredients
  

  • 2 boneless, skinless chicken breasts (about 8 oz each) patted dry
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 3/4 cup freshly grated Parmigiano-Reggiano cheese not pre-shredded
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons Italian seasoning
  • 1/2 teaspoon onion powder
  • 2 large eggs beaten
  • 2 tablespoons all-purpose flour
  • 1 tablespoon olive oil for spraying

Method
 

  1. Pat chicken breasts dry with paper towels. If thicker than ¾-inch, place between plastic wrap and gently pound to even thickness. Season both sides with salt, pepper, garlic powder, and paprika.
  2. Create a three-part dredging station: flour in the first dish, beaten eggs in the second dish, and a mixture of Parmigiano-Reggiano, panko breadcrumbs, Italian seasoning, and onion powder in the third dish.
  3. Dredge each chicken breast in flour (shaking off excess), then dip in egg mixture, and finally press firmly into the parmesan mixture, ensuring even coating on all sides.
  4. Allow the coated chicken to rest uncovered for 5 minutes to help the coating adhere properly during cooking.
  5. Preheat your air fryer to 360°F (182°C) for 3 minutes.
  6. Lightly spray the air fryer basket with olive oil. Spray the top surface of each chicken breast lightly with olive oil as well.
  7. Place chicken breasts in the air fryer basket without overcrowding. Cook for 4 minutes.
  8. Open the air fryer, carefully flip each piece using tongs. Lightly spray the newly exposed top surface. Continue cooking for 3-4 more minutes until golden brown and internal temperature reaches 165°F (74°C).
  9. Remove chicken to a wire rack or plate. Let rest for 3-5 minutes before serving to redistribute juices.

Note

  • For maximum crust adhesion, ensure chicken surface is thoroughly patted dry before beginning the coating process.
  • Use freshly grated Parmigiano-Reggiano for best flavor and melting properties.
  • Apply oil as a fine mist rather than a heavy coating to ensure crispiness.
  • Always verify doneness with a thermometer inserted into the thickest part of the breast.
  • Allow the chicken to rest 3-5 minutes before cutting to retain juices.