Here’s a full recipe for crispy Air Fryer Parmesan Crusted Chicken that’s juicy inside with a golden cheesy crust:
Ingredients (Serves 4)
2 large boneless, skinless chicken breasts (about 1 lb total), halved horizontally to make 4 cutlets
½ cup grated Parmesan cheese
½ cup plain breadcrumbs (or panko for extra crunch)
1 tsp garlic powder
1 tsp Italian seasoning (or oregano + basil mix)
½ tsp paprika
½ tsp salt
¼ tsp black pepper
1 large egg
1 tbsp water
Olive oil spray
Instructions
Prep the Chicken
Pat chicken cutlets dry with paper towels.
Lightly season both sides with a pinch of salt and pepper.
Make the Coating
In one shallow bowl, whisk together the egg and water.
In another bowl, mix Parmesan, breadcrumbs, garlic powder, Italian seasoning, paprika, salt, and pepper.
Coat the Chicken
Dip each cutlet in the egg wash, letting excess drip off.
Press into the Parmesan-breadcrumb mixture, coating both sides well.
Gently press coating so it sticks.
Air Fry
Preheat air fryer to 375°F (190°C) for 3 minutes.
Spray basket with olive oil spray.
Arrange chicken in a single layer (do not overlap).
Spray tops lightly with olive oil spray.
Cook for 10–12 minutes, flipping halfway, until golden brown and internal temp reaches 165°F (74°C).
Serve
Let rest for 2 minutes before serving.
Serve with lemon wedges, marinara sauce, or a fresh salad.
Tips
For extra crispiness, use panko breadcrumbs.
If cutlets are thick, pound them evenly to about ½ inch.
Add a pinch of red pepper flakes for a spicy version.
