Air Fryer Recipe
Parmesan Crusted Chicken
This Parmesan crusted chicken recipe is easy to make and perfect for air frying, offering a healthier twist on a classic favorite.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup of grated Parmesan cheese
- 1 cup of breadcrumbs (preferably panko)
- 2 eggs
- 1 tsp garlic powder
- 1 tsp dried Italian herbs
- Salt and black pepper to taste
- Cooking spray or a light drizzle of olive oil
Method
- Preheat air fryer to 200°C (390°F) for about 5 minutes.
- Mix Parmesan cheese, breadcrumbs, garlic powder, and Italian herbs in a bowl. Season with salt and pepper.
- In another bowl, beat the eggs lightly.
- Dip each chicken breast into the egg mixture, then press into the Parmesan and breadcrumb mixture for an even coating.
- Spray air fryer basket with cooking spray or brush with olive oil.
- Place chicken breasts in the air fryer in a single layer.
- Air fry at 200°C (390°F) for 10-12 minutes, flip, and cook for an additional 8-10 minutes until golden brown and internal temperature reaches 75°C (165°F).
Why this works in an air fryer
The air fryer’s fast convection dries the egg-wetted crumb quickly, letting Parmesan proteins and panko brown before the chicken overcooks. A light oil film improves heat transfer and colour, while flipping exposes the underside to moving air so the crust sets rather than steaming against the basket.
Equipment notes
Timing assumes a 5–6 litre basket holding four medium chicken breasts in one layer with gaps; in a smaller single-drawer model cook in batches, while dual-zone drawers may need 2–4 minutes extra because each drawer has lower airflow and smaller heat mass—place thicker pieces towards the rear or outer hot spots.
Common pitfalls
- Coating slides off when flipped? The chicken surface was too wet or the crumb was not pressed on firmly; pat the breasts dry first and press the Parmesan-panko mix on with a flat hand before air frying.
- Crust is dark brown but the centre is below 75°C? The breasts are too thick for the high heat; flatten to an even 2–2.5 cm next time, or drop to 180°C and continue until the probe reads safely.
- Pale, dry-looking crumb after 10 minutes? There is not enough surface fat for browning; mist with cooking spray or drizzle a teaspoon of olive oil over the crumb before continuing.
- Soggy underside or patchy browning? The pieces are touching or sitting in pooled egg; leave visible gaps, shake off excess egg, and cook in batches rather than overlapping.
Variations & substitutions
- Swap panko for standard dried breadcrumbs for a finer, denser crust that browns a little faster, so check colour 2 minutes earlier.
- Use chicken mini fillets instead of whole breasts; they cook more quickly, usually needing about 10–14 minutes total depending on thickness.
- Add lemon zest or smoked paprika to the crumb for brighter or smokier flavour without changing the cooking time.
- Replace some Parmesan with mature Cheddar for a softer, more melted crust, but use only a small amount as higher-fat cheese can leak and brown quickly.
Storage & reheating
Keep cooked chicken chilled for up to 3 days, then reheat in the air fryer at 180°C for 5–7 minutes until hot through and the crumb has re-crisped.
Nutrition
Calories: 250
