Parmesan Crusted Chicken
A delicious and guilt-free chicken dish with a crispy Parmesan crust, made easily in the air fryer. Perfect for busy weeknights.
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts about 3 medium
- 1 cup grated Parmesan cheese
- 0.5 cup breadcrumbs (panko or Italian seasoned)
- 0.25 cup all-purpose flour
- 1 teaspoon garlic powder
- 0.5 teaspoon dried oregano
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 2 large eggs
- 2 tablespoons milk or water
- 1 spray cooking spray for greasing the air fryer basket
Instructions
Preparation
- Place each chicken breast between two sheets of plastic wrap or in a resealable bag.
- Using a meat mallet or rolling pin, pound the chicken to an even thickness of about 1/2 inch.
- Pat the chicken breasts dry with paper towels.
- In a shallow dish, combine the parmesan cheese, breadcrumbs, flour, garlic powder, oregano, salt, and pepper. Mix well.
- In another shallow dish, whisk together the eggs and milk (or water).
- Place the flour in the third shallow dish.
Coating
- Dredge each chicken breast in the flour, ensuring all sides are coated. Shake off excess flour.
- Dip the floured chicken into the egg wash, coating fully. Allow excess to drip off.
- Press the chicken into the parmesan cheese mixture, coating both sides evenly. Gently press to adhere.
Cooking
- Preheat your air fryer to 375°F (190°C).
- Lightly spray the air fryer basket with cooking spray.
- Place the parmesan-crusted chicken breasts in a single layer in the air fryer basket, avoiding overcrowding.
- Air fry for 8-10 minutes, flipping the chicken, and cook for an additional 5-8 minutes, or until the internal temperature reaches 165°F (74°C).
- Remove the chicken from the air fryer and let rest for a few minutes before serving.
Notes
Make sure to pound the chicken evenly to ensure it cooks through. Do not overcrowd the air fryer for optimal crispiness.