Air Fryer Parmesan Crusted Chicken
A quick and delicious weeknight dinner featuring crispy, mouthwatering chicken breasts coated in a savory mix of mayonnaise, garlic, and a crunchy Panko-Parmesan crust.
Servings: 4 servings
Equipment
- Air Fryer
- Mixing Bowl
- Meat Thermometer
Ingredients
Chicken
- 2 large boneless skinless chicken breasts
Coating
- ¼ cup mayonnaise
- 2 cloves garlic, minced
- 1 cup seasoned Panko bread crumbs
- ¼ cup Parmesan cheese, grated
- ½ teaspoon salt
- ¼ teaspoon pepper
- Olive oil spray For spraying the chicken and air fryer basket
- Fresh parsley, finely chopped For garnish
Instructions
- Step 1: Prepare the Chicken - Trim the chicken breasts to ensure they cook evenly. Pat them dry with a paper towel to remove any excess moisture.
- Step 2: Mix the Coating - In a medium bowl, combine the mayonnaise and minced garlic.
- Step 3: Prepare the Bread Crumb Mixture - In another bowl, mix the seasoned Panko bread crumbs, grated Parmesan cheese, salt, and pepper.
- Step 4: Coat the Chicken - Dip each chicken breast into the mayonnaise-garlic mixture, then transfer to the Panko crumb mixture, pressing down gently.
- Step 5: Air Fry the Chicken - Preheat your air fryer to 400°F (200°C) for about 5 minutes. Lightly spray the basket with olive oil and place the coated chicken breasts in a single layer.
- Step 6: Cook - Air fry the chicken for 12-15 minutes, flipping halfway through, until the internal temperature reaches 165°F (75°C).
- Step 7: Garnish and Serve - Remove the chicken from the air fryer, let it rest, and sprinkle with freshly chopped parsley before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the air fryer at 350°F (175°C) for 5-7 minutes.